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What is your Favorite Cracker Recipe?

 
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So for the 12 day Challenge, I want to make crackers.  A search for recipes only came up with this one:

https://permies.com/t/14976/kitchen/Sourdough-Crackers-sesame-seeds-sunflower

I really want to make a sour dough starter but am afraid my house is too cold so I need to wait till spring or summer.

In "Joy of Cooking" she says any bread dough will work.


So here is a recipe I am going to try:

https://www.thekitchn.com/how-to-make-crackers-at-home-cooking-lessons-from-the-kitchn-186144


How to Make Crackers at Home - Makes about 100 crackers

   3 cups all-purpose flour, or a mix of all-purpose and whole grain flours
   2 teaspoons sugar
   2 teaspoons salt
   4 tablespoons extra-virgin olive oil
   1 cup water

   Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt

   Equipment needed:

   Mixing bowl
   Measuring cups and spoons
   Sturdy spoon or spatula
   Rolling pin
   Pastry brush
   Pizza cutter or sharp knife
   Baking sheet
   Dinner fork

Instructions

   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.

   Mix together the dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.

   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.

   Roll out the dough: Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick or thinner. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.

   Sprinkle dough with topping (optional): Brush the surface of the dough very lightly with water. Combine the seeds in a small bowl and sprinkle half of them (roughly 1 1/2 tablespoons) evenly over the surface of the dough. See Additional Notes below for additional ideas for toppings and flavorings.

   Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.

   Transfer crackers to baking sheet and prick with fork: Transfer the crackers to the baking sheet using a metal dough scraper or spatula. It's fine to crowd the crackers very close to each other. Prick each cracker with the tines of a fork to prevent them from puffing during baking.

   Bake for 12-15 minutes: Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. While the first batch of crackers is baking, roll out and cut the remaining dough.

   Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

Recipe Notes

Other Ideas for Toppings: dried herbs, chili powder, za'atar seasoning, dukkah

Cheese Crackers: Add 1 1/2 cups shredded cheese to the flour mixture. Pulse in a food processor until the mixture resembles course cornmeal. Proceed with adding the oil and water as directed.


 
 
Anne Miller
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HOMEMADE RITZ CRACKERS

       2 cups flour, all-purpose
       3 teaspoons baking powder
       1 tablespoon sugar
       1/2 teaspoon salt
       6 tablespoon butter, unsalted, cold
       3 tablespoon butter, unsalted, melted
       2 tablespoon vegetable oil
       2/3 cup water

1) Preheat oven to 400 F.
2) Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor.
3) Pulse to combine.
4) Add cold butter a few small pats at a time, and pulse to combine.
5) Add vegetable oil. Pulse to combine.
6) Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
7) Roll dough out as thin as you can. {using a pasta maker to make the dough all one thickness - great idea!}
8) Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
9) 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 correctly - so be sure to poke some. 10) Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
11) While the crackers are baking, melt the remaining butter and mix in the remaining salt.  Add more or less salt to your taste.)
12) As soon as you remove the crackers from the oven, brush them with the salty butter.

https://www.epicurious.com/recipes/member/views/homemade-ritz-crackers-
 
Anne Miller
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Vegetable Crackers

2 cups Flour
1 tbsp Oil
1/4 cup Dried vegetable flakes
1/4 cup Sugar
1 tsp Salt
1/2 tsp Baking soda
1/4 cup Shortening, room temp.
2 tsp Mixed herbs (parsley, chives, oregano, savory, thyme, tarragon, etc.)
1 tsp Celery salt
3/4 cup Warm water

Put vegetable flakes in blender and buzz until powdered. In a bowl, stir all ingredients except water until blended. Add water; stir until blended and a smooth dough forms. Divide in half, cover and let stand 10 minutes.

Place half the dough on lightly oiled 17 x 14 inch baking sheet and roll out to edges (dough will be very thin). Use extra flour as needed to keep the dough from sticking to the rolling pin. Prick all over with a fork and cut in 1 1/2 inch squares.

Bake at 400 degrees for 10 minutes or until crisp but not too brown. Remove to racks to cool. Repeat with remaining dough.

http://www.recipelink.com/msgbrd/board_31/2001/MAY/4142.html
 
Anne Miller
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Note: So far I have only tried the Homemade Ritz Cracker Recipe.  It reminded me of thin Baking Powder Bisquits.

I also tried making Irish Soda Bread (the kind with out sugar and raisins.)  I have not tried the bread as it is cooling but I made a cracker with the dough.  It tasted great but was like a rock.)

In the quest to find a cracker recipe I found this on Hillbilly Housewife:

Bread Machine Crackers

1 recipe of your favorite bread dough, any type or flavor

Make the bread dough according to the instructions. Select the dough cycle and press start. Once the dough cycle is finished, remove the dough and punch down on a lightly floured surface. Cut the dough in to 4 pieces. Cover three of them with a damp towel and set aside. Roll out the remaining dough until it is thin, about 1/8-inch thick Then using a fork prick holes in the dough. This is important as it helps prevent the dough from puffing. Once the dough has been docked, you then take a pizza cutter or a sharp knife and start cutting the dough in to pieces. Place each piece on a lightly oiled baking sheet. Once the sheet is filled with crackers, place in a 250 degree oven until the crackers are light brown and crisp. As the crackers cool they will crisp even more. Repeat the above with the other three dough balls. You can also use cookie cutters for fancy shapes. If you choose to do this, then after rolling the dough out thin, allow it to rest for a few minutes. This allows the dough to relax so when you cut out the shapes the dough will not shrink.

 
Anne Miller
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I finally found a cracker recipe that I like:

easy-cheese-straws



Rally simple ingredients:  Butter, cheese, flour, cayenne, salt

This is the next one:

butter-thins-homemade-cracker
 
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Gluten Free Homemade Crackers

I love using almond flour in crackers to create a wheat-free cracker. This  recipe makes a cracker that is a bit more flakey than crisp, but they still hold up well and have an addictive nutty flavor.
 
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Location: S. Ontario Canada
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These are awesome.  Everyone has asked for the recipe I found online.

5 seed crackers
Ingredients

   1 cup sunflower seeds
   3/4 cup pumpkin seeds
   1/2 cup chia seeds
   1/2 cup sesame seeds, (I used a mix of black and white sesame seeds)
   1/4 cup flaxseed, (linseed)
   1 tsp salt
   1 1/2 cups water
   1 tbsp dried herbs of your choice, ( thyme?)
   1 tsp chilli flakes, (optional)...NOTE .....this seems a lot.. I used 1/4 tsp powder

Instructions

   Preheat oven to 170C (340F) fanbake.
   Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
   Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm(1/4" or less) . Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
   Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
   Remove from the oven, allow to cool, then break into irregular shards or cut. Store in an airtight container.

Nutrition information
Calories: 192kcal | Carbohydrates: 9.1g | Protein: 7.5g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 238.8mg | Fiber: 6.4g | Vitamin C: 1% | Calcium: 16% | Iron: 19%
 
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