adapted from The Runaway Spoon
4 strips of bacon, cooked very crispy
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt, plus more for sprinkling
1 TB solidified bacon fat
5 TB cold butter, cut into small cubes
1/2 to 2/3 cup very cold water
1 TB butter, melted

Preheat the oven to 350F. Line two baking sheets with a silicone liner or parchment paper.

Pat the cooled cooked bacon with paper towels to remove as much grease as possible. Break into pieces into a food processor fitted with a steel blade and pulse several times to chop the bacon very finely. Scrape the bacon out of the bowl and set aside.

Place the flour, bacon, salt and 1 tablespoon of the chopped bacon in the food processor and pulse a few times to combine. Add bacon grease and cold butter pieces. Pulse several times until the the mixture looks like sand with a few larger lumps. Turn on the food processor and slowly drizzle in the ice water just until the dough starts to come together. Pinch the dough together with your fingers If it sticks together, you are done. Add another tablespoon (or more) of chopped bacon pieces and pulse a few times to mix. You might not use all of the bacon, but I am not sure why you wouldn't want to!

Lightly flour a work surface. Divide the cracker dough in half and place half on the floured work surface. Knead the dough a little to bring it together and pat it into a square. Using a floured rolling pin, roll the dough until it is as thin as a dime. Trim off the rough edges and set aside to use later. Cut the dough into crackers, about 1 inch by 1 inch. A pizza wheel is very handy tool for cutting crackers! Transfer the crackers to the baking sheets. The crackers puff up but not out, so you can place them close together. Prick the top of the crackers with a fork, brush the tops with melted butter, and lightly sprinkle with salt. Repeat with the other half of the dough. Bake one sheet at a time, in the center of the oven for 12-15 minutes until lightly puffed, golden brown and firm. Cool on the baking sheets.

You may gather up the scraps, mush them together and roll them out as a third batch if you like. They may look a bit more rustic but will still taste great!

Makes about 3 dozen crackers.

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