Wine Crackers Recipes

SPICED WINE AND CHEESE CRACKERS

Steps:

• Preheat Oven 400 degrees F.
• Using the dough hook in a food processor, combine all of the ingredients and process until a dough is formed. The dough should gather around the hook.
• Form the dough into a ball.
• Dust a clean surface with a little flour.
• Pinch a chunk of the dough from the ball and refrigerate the rest while working with the dough at hand.
• On a lightly floured surface roll out the piece of dough as thin as possible. Using a cookie cutter or ravioli cutter, cut out the dough. Gently lift the cut-out pieces, use a butter knife to loosen the edge of the cut-out dough, and place onto a parchment lined baking pan.
• Using a fork, gently poke each cracker once or twice each before baking.
• Bake 6 - 8 minutes or until slightly golden.

WINE CRACKERS

Steps:

• Preheat oven to 325'.
• Combine flour, basil and pine nuts (see below for different herb/spice options), salt and pepper in a mixing bowl.
• Combine wine (see below for other options), and olive oil in a seperate bowl. Add wine mixture slowly, to the flour mixture.
• Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.
• Roll into a thin (1/8"-1/16" thick) rectangle, 12"x9" and cut into 24 crackers (using a crinkle-cutter gives a neat presentation). Use a fork to prick each cracker several times.
• Carefully spread the crackers on an ungreased baking sheet, and sprinkle lightly with coarse salt.
• Bake about 18 minutes, or until crackers are firm and just beginning to brown. Allow to completely cool on wire racks.
• May be stored for up to a week, in an airtight container.
• Other wine/herb/spice combinations: Riesling& 2 t fresh snipped tarragon& 1/4 t paprika OR Cabernet Sauvignon& 2 fresh snipped rosemary OR Champagne& 2 t dry mustard OR Chardonnay& 2 t crushed fennel seed.

DATE AND OLIVE OIL WINE CRACKERS

Steps:

• Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
• Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
• Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
• Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
• Preheat the oven to 350 deg F.
• Trim off the ends and cut into 24 slices.
• Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
• Cool.
• These can be made up to three days ahead and stored in an airtight container.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

THYME-SEA SALT CRACKERS

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.

SIMPLE WHITE CRACKERS

Steps:

• Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
• Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
• Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.