Wisecrackers.) They were crisp and crunchy, similar in texture and crunch to a non-greasy pita chip. I also used a homemade blonde ale for liquid, which added a fantastic sweet, yeasty character to the beer.
Here are a few tips for those of you interested in making these (and I highly recommend it - they were very good!).
- Use 100% all-purpose flour (bread flour is too high in gluten for crackers)
- Dry out your grains as much as you can, use less water, use more flour, or all of the above. The more water your spent grains have, the wetter your dough will be. You want the cracker dough to be firm and barely tacky; not sticky.
- Roll out the dough as thin as you can get it. Some people have used pasta rollers to make crackers; I used a rolling pin on a floured countertop.
- If you want small, regular-shaped crackers, cut them after rolling and use a metal spatula to transfer to your baking sheet.
- Cool on a drying rack so air can circulate around the crackers, avoiding any sweating - no one likes a sweaty underside! ;-)
- I found that I had to bake them for 30 minutes to get them to a desired crispness, not 15-20 as the recipe dictated.