Farmhouse-Fresh Homemade Crackers

Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out.

Ingredients Nutrition


  1. In a large bowl, mix flour and next four ingredients; set aside.
  2. In separate bowl, beat egg and oil, then stir into dry ingredients just until it forms a COARSE meal.
  3. Add the water as needed--1 tablespoon at a time--until dough comes together and can be formed into a ball.
  4. On lightly floured table, cut dough-ball in half (set one aside).
  5. Shape dough into a 12x12 square (use your hands), wrap with plastic; chill for 30 minutes; repeat with other dough-ball.
  6. Preheat oven to 375; lightly oil TWO baking sheets, then dust with flour.
  7. Roll out one dough square (retain it's shape as best you can), to a thickness of 1/8 to 1/4-inch thick throughout.
  8. THINNER will be crispier, more delicate.
  9. THICKER will be heartier, hold up to heavier toppings or dippings.
  10. Lightly prick every half-inch or so--all over--then sprinkle with additional salt, pepper or other flavorings (see variations below), then roll once or twice more--very lightly to press toppings into the dough.
  11. Cut the dough into desired shapes --
  12. -- One-inch squares for tiny snack crackers.
  13. -- Two x three for appetizer crackers.
  14. -- skinny "straws" for breadsticks.
  15. -- Six equal pieces for "flatbread" crackers.
  16. -- Cookie cutters for round, stylish, uniform shapes.
  17. Transfer to prepared baking pans; bake for 8 - 20 minutes (thickness depends).until uniformly browned.
  18. Check crackers after 8 minutes; ones along the edge may be ready sooner.
  19. Cool completely, store in an airtight tin.
  20. These will also freeze nicely; defrost at room temp for 2 hours.
  22. Cheese Crackers -- add 3°C shredded cheese (Cheddar, Asiago, Parmesan or any combination), along with 1/4°C ground almonds, 1 tsp dry mustard after mixing the wet with the dry ingredients.
  23. Rosemary & Olive Oil Crackers -- Replace canola with olive oil, add 1 tsp rosemary after adding water.
  24. Sesame, Poppyseed, & Onion Crackers -- Saute 1°C onion, 1 tsp salt in 1 T veg oil over med-hi heat until very brown; cool slightly, add BEFORE water. Before cutting, top the dough with 2 T. EACH poppy and sesame seeds, along with the salt.


Most Helpful

These crackers are very nice. I made mine to dip in cheese fondue, but they taste great on their own. The technique I like for rolling out the dough is to split it into two equal portions and put each into a large ziplock bag, remove the air, seal, then roll out to the corners. Place the bags flat in the freezer for 30 minutes. Then, cut them open with scissors. Using a pizza wheel, cut crackers into desired shapes and transfer to baking sheets. Thank you for a recipe I will be making again.

tednjoc July 06, 2012

Good recipe! The crackers turned out very well. I added finely chopped dried tomatoes and smoked mozzarella cheese powder. I like the step of making 12 x 12 squares before chilling. It made the rolling a snap. Thank you for posting this recipe! :)

BluebirdBayLeaf November 05, 2011

I made these to take to a party to eat with hummus and they were easy to make and handled very well. Next time I make them, I will try one of the variations. I did use 1 cup each of wheat and white flours, then used wheat to flour the work surface which made the dough easier to handle. Thanks for posting this keeper recipe!

cookin mimi June 10, 2010

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