Homemade Gourmet Crackers Recipes

HOMEMADE GOURMET CRACKERS

Steps:

• preheat oven to 180c (350f)
• lightly grease a 2 litre (8 cup) loaf tin or terrine
• stir the flours, brown sugar, cardamon, pepper, baking powder, bi-carb soda (baking soda) and salt in a large bowl
• in a separate bowl whisk the buttermilk, orange zest, honey and molasses together
• add buttermilk mixture to the dry ingredients and whisk till blended
• stir in the dates, pumpkin seeds, cranberries and pecans
• pour into prepared tin and spread to level
• bake for 45-50 minutes, or until a skewer comes away clean
• cool the loaf in the tin for 30 minutes
• run a knife around the inside of the tin, then turn out to a cooling rack to cool completely
• wrap loaf in plastic wrap and chill in the refrigerator (it's best to make this a day ahead before slicing as a chilled loaf slices more easily)
• preheat oven to 150c (300f) and line two baking sheets with baking (parchment) paper
• use a serrated knife and slice the chilled loaf as thin as possible
• place the slices onto the baking sheet - they can be quite close together
• bake for 20 minutes then remove trays and turn crackers over
• bake for a further 20 minutes until browned and crisp
• let crackers cool on the tray

HOMEMADE GOURMET CRACKERS

Steps:

• Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3") (Note 1).
• Whisk the milk, sugar and yoghurt in a bowl.
• In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir - use fingers to break up cranberries if required.
• Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
• Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
• Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
• Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
• Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
• Use a serrated bread knife to slice thinly - around 2 mm / 1/12" thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won't expand or stick.
• Bake for 50 minutes or until they are a light brown, swapping trays halfway.
• Leave biscuits on tray to cool - they will harden so they snap when you break them. (Note 3)
• Store in an airtight container for 4 weeks (probably ok for longer, I've only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

3 SEED GOURMET CRACKERS

Steps:

• Add 3 cups of flour, vital wheat gluten, sesame seeds, poppy seeds, flax seed, salt, coconut oil, and water to mixing bowl.
• Mix with a dough hook until dough is smooth and elastic.
• Cover the mixing bowl and allow to rest for 15 min.
• Knead dough until smooth, and divide into 16 portions. Keep covered and work with one portion at a time.
• Use a pasta machine to roll out your dough. Or, roll by hand if you don't have a pasta machine. If you have a pasta maker attachment for your mixer, go ahead and use that to roll out the crackers.
• Meanwhile, set the oven to 450F and get two large baking sheets.
• Lightly flour the baking sheets. Each baking sheet will hold 3 portions of dough.
• Roll the oblong of dough with a rolling pin sideways to stretch it out just a little thinner.
• You want the dough as thin as possible for crisp, crackers.
• Take the piece of dough and place it on the baking sheet.
• If you prefer rectangular crackers, you may cut them with a knife or pair of scissors to size before placing them on the baking sheet.
• Place as many crackers on the baking sheet as you can without overlapping.
• Crackers will not expand on the baking sheet.
• Poke the crackers with a fork in several places (optional).
• Place the tray with crackers in the oven at 450F for 4 minutes.
• Turn and bake the other side for 3 additional minutes.
• Remove from baking sheet to a cooling rack.
• Cool in a single layer to speed cooling.
• Only bake a single baking sheet in the oven at a time, unless you have a convention oven.
• Crackers will blister, and turn golden brown. Don't over-brown.
• Adjust times or temperature as necessary to achieve a crisp, golden cracker.
• Crackers will be firm when they are done and will finish crisping up on the cooling rack.
• While the crackers are baking, work with the remaining dough, one portion at a time, in the same manner as above.
• The yield is 16 crackers. Once the crackers are cooled, store in a plastic bag or an air tight container, to keep crisp.
• These do not contain any chemicals or preservatives and will keep fresh at room temperature for 1 week.
• Re-crisp them in the oven, if they get less crunchy.
• For longer storage, place in air tight container and store in the freezer.

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

OLD-FASHIONED SODA CRACKERS

Steps:

• In large bowl, combine flour, baking soda and salt.
• Cut in butter til crumbly.
• Add water, stir just until mixed.
• Turn dough out onto lightly floured surface and knead til thoroughly mixed. About 3 minutes.
• Roll out dough, a fourth at a time, on well-floured surface to 1/8" thickness.
• Cut into 2" squares.
• Place 1" apart on ungreased cookie sheets.
• Prick 2 or 3 times with a fork, then sprinkle with salt.
• Bake in preheated 350º oven for 20-25 minutes or til lightly browned.