Homemade Crispy Crackers Recipes

HOW TO MAKE CRACKERS

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 CRISP CRACKERS

Steps:

• In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

HOMEMADE CRISPY CRACKERS

Steps:

• 1. Preheat oven to 375 Degrees Combine both flours, baking powder, sift then add shortening in a mixer. Using your dough hook blend (a lot like pie dough)
• 2. Once mixed, add milk and blend well forming a dough.
• 3. Form a long tube and split it into four separate sections.
• 4. Roll one section of the dough into a rectangle. square off the sides with a knife. Using a pizza cutter or pastry roller, roll over the dough not any thicker then 1/8 inch. (can be thinner)
• 5. Cut into desired squares, I used a pastry roller to help mark the dough then cut into equal squares using a pizza roller at first but ended up just doing it by hand.
• 6. After your squares are cut poke holes in them using a wooden skewer (the blunt end). Place on a cookie sheet with parchment paper.
• 7. Coat each square using a pastry brush with olive oil. Sprinkle with kosher salt (desired amount to your liking. Bake for 15 to 20 minutes or until lightly browned. I use a gas oven so this time may be very different for you.
• 8. I made several flavors and the ones we liked best were the Fresh Herb cracker. I chopped Parsley, sage, rosemary and oregano, mixed in one of the dough sections then rolled it out. Coated them with the olive oil and sprinkled with Kosher salt. After they were finished baking I took a Garlic clove and lightly rubbed the bottom side of added flavor!

CRISPY BUTTER CRACKERS 4 WAYS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
• Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
• Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
• Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
• For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
• For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
• For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
• For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
• Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
• Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
• Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
• Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
• Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
• Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
• Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

CRISPY CRACKERS

Steps:

• Put the white flour, wheat flour, salt, and cold butter in food processor.
• Process well.
• Blend in the cold water.
• Mixture should be crumbly, yet hold its shape when pressed together.
• If too dry, add a little more water.
• Gather mixture into a ball.
• Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
• Cut dough into desired shape.
• Place unbaked crackers onto greased cookie sheet.
• Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
• Bake in 400 degree oven for 10-14 minutes.
• Cool on wire rack.