Prep 10 mins
Cook 15 mins
Yes you can really bake your own crackers instead of getting them out of a package. These are so flavorful that they need no topping; however, if you like you can serve them with some cheese or a spread.
- 1⁄2 cup white flour, plus
- 1 tablespoon white flour
- 1⁄3 cup oat bran
- 1 teaspoon minced onion
- 1 garlic clove, minced
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon dried thyme leaves
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon salt
- 1 dash white pepper
- 1 1⁄2 teaspoons olive oil
- 1⁄4 cup low-fat buttermilk
- Preheat oven to 350°F.
- Spray large rimless baking sheet on at least two sides with non-stick coating.
- In medium bowl, combine flour, oat bran, onions, garlic, baking soda, thyme, basil, salt, and pepper.
- Stir to mix well.
- Add oil and buttermilk.
- Stir until thoroughly combined.
- Gather dough into a ball.
- Place dough ball on prepared baking sheet.
- Cover with wax paper and roll dough into 10 x 14 inch rectangle.
- Try to keep thickness of dough as even as possible as thick crackers will not crisp.
- Cut and patch dough if necessary to make the size of the rectangle.
- Gently peel off and discard wax paper after rolling out the dough.
- Prick dough all over with the tines of a fork.
- Use a sharp knife or pizza cutter or pastry wheel to cut the rolled out dough into squares of 1 1/2" x 2" on a side, leaving the dough in place on the baking sheet.
- Bake in centre of oven 12-15 mins or until crackers on the edges are lightly browned and crisped.
- Remove from oven and separate the brown crackers from the rest of the sheet with a metal spatula.
- Transfer the brown crackers to a wire rack to cool.
- Return baking sheet to the oven.
- Continue baking checking every one and a half to 2 minutes, and removing them from the sheet when they are done.
- Continue until all the crackers are lightly browned.
- When the crackers are slightly cooled, separate any which are slightly stuck together.
- Cool on a metal rack.
- Crackers should keep up to a week in an air-tight container.
I love this recipe. The crackers produced are excellent, though I used onion powder rather then minced onion. They are rather garlicy as is, so next time I might use garlic powder instead of fresh garlic. I also grated some Parmesan cheese into the dough for that little extra something. Note, the crackers do not expand while being baked so you can have them relatively close together.