Herbed Crackers

READY IN: 34mins
Top Review by CanadianEmily

Wonderful. Easy, too. Worth washing the food processor for (and I HATE washing that thing!). I made three batches in very little time. I didn't make the basic recipe but rather followed some of the reviewers and omitted the herbs and pepper for the following variations: 1. seed crackers: half whole wheat flour, and all the seeds I had on hand (except cumin) - flax, cracked wheat, sesame and caraway. Good topping cracker, not overpowering in flavour. 2. cheese crackers (nice orange colour): These taste sort of like 'Cheese Nips' only WAY better. 1/2 cup grated cheddar and about 1/2 tsp chipotle sauce - YUM 3. 'Indian' crackers (pale yellow). These taste a lot like pappadums! Added 1/8 tsp turmeric, about 2 tsp cumin seeds, about 1/4 tsp ground cumin. Might add cracked black pepper to this one next time. Totally forgot to prick the crackers before baking, will do so next time as they puffed up a little. I submitted a photo :)

Ingredients Nutrition

  • 1 cup flour
  • 12 teaspoon salt
  • 2 tablespoons cold butter, cut into small pieces
  • 12 teaspoon herbes de provence
  • 14 teaspoon coarsely ground pepper
  • 14 cup water, plus more as needed


  1. Preheat oven to 400 degrees.
  2. Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
  3. Pulse until combined.
  4. With motor running, pour 1/4 cup water slowly into feed tube.
  5. Add a bit more if necessary until mixture begins to hold together but is not sticky.
  6. Process until dough forms ball.
  7. Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
  8. Transfer to ungreased cookie sheet, and prick all over with fork.
  9. Score lightly with sharp knife if you wish to break into rectangles later on.
  10. Or leave in free-form shape that you can break into shards.
  11. Bake 12 to 14 minutes, until lightly browned.
  12. Cool on rack and store in airtight container.
  13. Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
  14. For garlic crackers, add 1/8 teaspoon granulated garlic.
  15. Or create your own mixture.

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