Have you ever wanted to make your own crackers?
I know to most people it’s easier to just grab a box in store. But that might depend on who you ask…. crackers aren’t exactly the food I jump at buying in the store, and I would much rather make my own that go TO the store to buy some.
A trip to the grocery store for us doesn’t usually happen – and when I say that, I really mean that we just do not go. Costco once a month and we get everything else from our local farmer. Ever seen the price on organic crackers? As much as $4.99 – ridiculous honestly.
If you haven’t ever tried to make them, do it – it’s really surprisingly easy. They seem like they’d be harder than they are but that couldn’t be farther from the truth The dough mixes up in about a minute or two – then add on rolling and baking and you might take a total of 20 minutes. Much easier than dragging kids out with you somewhere that you might end up spending more.
Even better, you can’t really mess them up ~ you can make them with all white flour, or you can make them with 50/50 white and whole wheat. You can try various seed toppings or you can do what we do and add basil and garlic salt. If you over cook them, they really are forgiving.. plus you can involve the kids too.
You will want to have baking mats handy to make these crackers – it really does make a huge difference. Instead of rolling on your countertop, roll them in a little flour on the baking mats – then just pick up the mat and place on the baking sheet. You can find a set of 2 baking mats for just around $11 HERE on Amazon.
Prefer cheesy crackers? Add 1 1/2 C. Shredded Cheese to the flour mixture. Before adding, pulse in a food processor until the mixture is coarse. Then add the oil and water and continue your recipe.
- 3 C. All Purpose Flour (or, use 50/50 All Purpose and Whole Wheat)
- 2 tsp Sugar
- 2 tsp Salt
- 4 Tbsp Olive Oil
- 1 C. Water
- Toppings: Anything from Basil to Poppy Seeds, Sesame Seeds, Fennel Seeds, Garlic Salt + more
- Preheat oven to 450, move the rack to the middle of the oven.
- Mix together the dry ingredients.
- Add oil & water and mix until a soft dough forms. If you need additional liquid, add more water (1 Tbsp at a time until all the flour is well blended).
- Divide the dough into 2 and shape into a rectangle.
- Roll out your dough directly on a (lightly) floured baking mat.
- Roll THIN to 1/8 inch or even thinner using a rolling pin or, glass/cup.
- Sprinkle with toppings, and/or Sea Salt/Garlic Salt.
- Use a fork to prick the dough (ask your kids to help with this).
- Use a dough or pizza cutter to cut the dough into rectangles - this should be ery fast.
- Transfer the baking mat to a cookie sheet and bake for 12 - 15 minutes. .. or until they are brown to your liking.
- While the first batch is in the oven, then roll out the second.
- Once baked, let them cool completely on the pan - they will get crispier as they cool.
- Transfer to an airtight container - they will keep 3-5 days.
Make sure you PIN the recipe so you can give it a try — I’m convinced you might not want to go back to buying crackers in store.
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