Deviled goose eggs, homemade rye crackers and wheat thins.

Thin wheat crackers.
1 1/4 cup (141 grams) whole wheat flour, plus more for dusting 2 tbsp sugar
1.5 tsp koser salt
1/2 tsp paprika
6 tbsp cold butter, cubed
1/4 cup water, not hot, not cold
1/4 tsp vanilla
kosher salt for topping
+ preheat oven to 400f
+ combine dry ingredients in a bowl
+ whisk them together
+ add the cubed butter
+ with a fork press the flour into the butter cubes until you get a nice crumb
! Don’t use your fingers to work the butter in because it will melt the butter.
+ mix the vanilla into the water
+ mix the liquids into the flour mix
+ kneed it together just enough to get rid of any of the dry flour in the bowl
+ break into three or four balls
+ place on a silicone baking mat on a cookie sheet
+ roll them out as thin as you can (dusting with flour to avoid sticky or tacky dough)
+ gently cut with a butter knife (don’t cut your mat) into 1.25 inch (3 cm) squares
+ sprinkle with kosher salt
+ bake for 7-15 minutes, keep an eye on them so they don’t burn. They are done when they change color and just barely bend. They will bake through and dry out after about 5 minutes our of the oven.
+store in air tight container for up to a few days.

It has been done. Maybe I’ll do scotch goose eggs next goose egg season.