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 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.

HOMEMADE ROSEMARY CRACKERS

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.