Galletas marinas, or ship crackers, are a staple of Mexican cuisine known for their incredible longevity and distinctively salty, toasted flavor. Unlike soft dinner rolls, these are baked twice or for an extended period to remove all moisture, resulting in a hard, crunchy texture that holds up beautifully when dipped in soup or eaten with beans and cheese. The simple dough relies on yeast, flour, salt, and a bit of fat to create a tender interior that crisps up perfectly in the oven. They are perfect for breakfast with coffee, as a side for traditional stews, or as a comforting snack. Making them at home allows you to control the salt level and enjoy the fresh, nutty aroma that only comes from baking bread from scratch.
Crisp Ship Crackers – Galletas Marinas
Description
Galletas marinas, or ship crackers, are a staple of Mexican cuisine known for their incredible longevity and distinctively salty, toasted flavor. Unlike soft dinner rolls, these are baked twice or for an extended period to remove all moisture, resulting in a hard, crunchy texture that holds up beautifully when dipped in soup or eaten with beans and cheese. The simple dough relies on yeast, flour, salt, and a bit of fat to create a tender interior that crisps up perfectly in the oven. They are perfect for breakfast with coffee, as a side for traditional stews, or as a comforting snack. Making them at home allows you to control the salt level and enjoy the fresh, nutty aroma that only comes from baking bread from scratch.Ingredients
Directions
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Stir the salt and butter into 1 cup of lukewarm water, keeping the mixture warm to dissolve the salt and melt the butter completely.
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Crumble the yeast into a small bowl and add 2 tablespoons of the remaining water, stirring until it forms a smooth cream.
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Form the flour into a mound on a work surface, creating a well in the center for the yeast mixture.
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Pour the creamed yeast into the well and gradually work in the surrounding flour, sprinkling the salted butter water over the mixture.
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Mix until a rough ball forms, then knead on a lightly floured surface for about 3 minutes until the dough is smooth and elastic.
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Roll the dough into a sausage shape about 2 inches in diameter and cut it into 25 equal pieces.
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Roll each piece under your palms into a small ball, approximately 1 1/2 inches in diameter.
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Place the dough balls about 2 inches apart on well-greased baking sheets.
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Lightly grease your hands with butter or lard and gently spread a thin coating over the dough balls to prevent drying.
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Cover the trays with greased plastic wrap and let them rise in a warm place (75-80&# 194;°F) for about 1 hour, or until they have increased in size by half.
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Preheat the oven to 325ðF (165ðC).
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Lightly grease your hands again and press each risen ball down firmly into a flat circle, about 2 1/2 inches in diameter and 1/4 inch thick.
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Cover with greased plastic wrap and let them rise again for another 40 minutes until soft and puffy.
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Bake in the preheated oven, swapping tray positions halfway through, for about 1 hour 15 minutes until lightly golden and crisp.
Nutrition Facts
Servings 25
- Amount Per Serving
- Calories 26.9kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 1.9g10%
- Cholesterol 8.1mg3%
- Sodium 0.1mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
