HOMEMADE ROSEMARY CRACKERS
Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary
Provided by Emma Freud
Categories Side dish
Time 25m
Number Of Ingredients 5
Steps:
- Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
- On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
- Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
- Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.
Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 1.2 milligram of sodium
HOMEMADE CHEESE CRACKERS RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, unsalted butter, salt, flour, ice water
Provided by Claire Nolan
Categories Snacks
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
- Once combined, mix in the flour and add the ice water one tablespoon at a time.
- The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
- Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
- Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
- Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
- Place the separated crackers on a parchment paper-lined baking sheet.
- Bake for 13 minutes, or until golden brown.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 19 grams, Fat 20 grams, Fiber 0 grams, Protein 11 grams, Sugar 0 grams
GRAHAM CRACKERS
Provided by Alton Brown
Time 55m
Yield 25 to 30 minutes
Number Of Ingredients 11
Steps:
- Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
HOMEMADE RITZ CRACKERS RECIPE
Homemade Ritz crackers are even better than the store-bought ones and they are easy to make!
Provided by Stefani
Categories Snack
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F.
- Put the flour, baking powder, sugar, and 1/2 tsp of the salt in the food processor.
- Pulse to combine.
- Add cold butter a few small pats at a time, and pulse to combine.
- Add vegetable oil. Pulse to combine.
- Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
- Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don't sweat it; they are homemade crackers! If you are really concerned, use a pasta maker to make the dough all one thickness.
- Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
- Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake evenly - so be sure to poke some.
- Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
- While the crackers are baking, melt the remaining butter and mix in the remaining salt. (Some people said that my crackers weren't salty enough, so add more or less salt to your taste.)
- As soon as you remove the crackers from the oven, brush them with the salty butter.
- Cool and eat!
Nutrition Facts : Calories 59 kcal, Carbohydrate 6 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 66 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THYME-SEA SALT CRACKERS
These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. -Jessica Wirth, Charlotte, North Carolina
Provided by Taste of Home
Categories Snacks
Time 35m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers., Bake 9-11 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 23 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 45mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Categories appetizers baking main dish snack
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
HOMEMADE SALTINE CRACKERS RECIPE
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix the flour and salt. Add the melted butter and water to the flour mixture. You may have to use your hands. Mix well.
- Turn the dough out of the bowl onto a floured surface and roll out the dough with a rolling pin as thin as possible, approximately ⅛-inch or thinner. Cut into cracker shapes and place the dough pieces in a single layer onto the prepared baking sheet, leaving space between each.
- Bake on the center rack in the oven for 15 minutes or until crispy.
- Allow the crackers to cool. Serve at room temperature.
Nutrition Facts : Calories 163 kcal, Carbohydrate 23 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 148 mg, ServingSize 1 serving
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
HOMEMADE CRACKERS RECIPE
These Homemade Crackers with pecorino cheese and black pepper are so moreish you won't be able to stop at one!
Provided by Marcellina
Categories Snack
Time 27m
Number Of Ingredients 7
Steps:
- Preheat oven to 230C/450F. Place 2 baking trays in oven to heat.
Nutrition Facts : Calories 201 kcal, Carbohydrate 21 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 214 mg, ServingSize 1 serving
HOMEMADE SODA CRACKERS
Provided by Chuck Hughes
Time 10h20m
Yield about 15 large crackers
Number Of Ingredients 7
Steps:
- Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
- In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
- In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
- Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
- Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
- Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
- With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
- Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
- Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
- Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
- Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.
More about "homemadecrackers recipes"
HOW TO MAKE CRACKERS AT HOME | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
- Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
- Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
HOMEMADE CRACKERS RECIPE - RECIPETIPS.COM
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4.8/5 Ratings 5Reviews 5Total Time 30 mins
HOMEMADE CRACKERS RECIPE (EASY DIY!) – A COUPLE COOKS
From acouplecooks.com
Reviews 4Category SnackCuisine AmericanTotal Time 45 mins
- In a food processor, pulse the whole wheat flour, all purpose flour, Italian seasoning, sesame seeds, garlic powder, black pepper, and 1 teaspoon kosher salt. (Alternatively, you can stir these ingredients together in a bowl.)
- In a liquid measuring cup, stir together the olive oil, water and maple syrup. Then turn on the food processor and slowly drizzle in the liquids (through the hole in the lid) while the motor is running until a ball forms. You may have a little water left over; or, add a drizzle of water if necessary. (Alternatively, pour in the liquid ingredients and stir until a very sticky dough forms.)
- Divide the dough into two dough balls. Place them on the counter, cover with a towel, and rest 10 minutes.
EASY HOMEMADE CRACKERS IN 5 MINUTES - MELISSA K. NORRIS
From melissaknorris.com
3.7/5 (181)Total Time 15 minsCategory Snack
- Measure out dry ingredients into large mixing bowl. Cut in butter until it looks like pea sized clumps. Add in water and honey, stir until just combined.
- Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.
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HOMEMADE CRACKERS - EASY RECIPES FOR BUSY PARENTS
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5/5 (16)Total Time 18 minsCategory SnackCalories 210 per serving
- Place flour, sugar, salt, paprika, garlic powder, pepper and butter in food processor and process for 20 seconds, until all combined. With the food processor running, drizzle in the water until the dough forms a ball.
EASY HOMEMADE CRACKERS | RECIPES | MOORLANDS EATER
From moorlandseater.com
5/5 (13)Category Snack, Cheese, BiscuitCuisine British, WorldTotal Time 40 mins
EASY HOMEMADE FLATBREAD CRACKERS RECIPE - PINCH OF YUM
From pinchofyum.com
4.5/5 (42)Total Time 30 minsCategory AppetizerCalories 158 per serving
- Preheat the oven to 450 degrees. Pulse the flour, thyme, pepper, salt, sugar, and olive oil in the food processor until evenly distributed.
- Add the water and pulse just until the dough starts to stick together (about 10 seconds). Remove the dough, press together gently with your hands to form a single ball, and cut into four pieces. Let the dough rest for about ten minutes.
- Roll out each individual piece of dough as thin as you possibly can. If the dough starts to shrink up, let it rest a little longer. You want the dough to get very, very thin. Once it’s rolled, place it on a piece of parchment paper and transfer to a baking sheet.
- Bake for 4-5 minutes, but check periodically to make sure it’s not getting too brown – flip each cracker piece and bake another 4-5 minutes. Turn the oven off and let the crackers sit in the oven for 1-2 hours to really dry out and get crispy.
HOW TO BAKE HOMEMADE CRACKERS | KING ARTHUR BAKING
From kingarthurbaking.com
- Get in shape! After cutting your dough into the desired shape, pull away and discard (or re-roll out if you have enough) any scraps and stray edges of dough.
- Separation anxiety. To achieve crispier edges, separate your crackers before baking. This step isn't strictly necessary (the crackers will always crisp as they cool), but try it out and see the difference it makes.
- Cool it. If you’re baking in a humid kitchen environment (hello, New York City summer), allow your crackers to cool in a turned-off oven with the door propped open slightly.
- Smarter storage. To store your crackers, allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap longer.
- Thin for the win. The thinner the dough, the crispier the crackers. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
- Parchment perfection. Parchment paper is a baker’s best friend. Rolling your dough (and cutting it) on a sheet of parchment paper makes transferring simpler.
- Steam room. Ever wonder why store-bought crackers sport pricked patterns on the tops? Pricking the dough with a fork allows steam to escape, which keeps them from inflating and puffing up.
- Wholesome snacking. Gwen points out that crackers are a great place to start with if you’re looking to add more whole grains to your diet.
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