Herbed Crackers

This recipe is a keeper. I made these and added toasted sesame and poppy seeds, roasted garlic, and a little garlic and onion powder. They were so good. I pinched off a bit and just rolled the dough thin like the fancy flatbreads you buy and baked like the recipe stated. Such an easy and quick recipe. They turned out perfect. Thanks for posting.

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I made these using gluten free flour and vegan margarine (allergies). They came out pretty good. Of the 2 batches the garlic was better. The thinner ones were better than the thicker ones. But, it was just hard to roll out the dough; it stuck to the roller. Next time I would try using a marble dough roller, and if I had a stone surface to roll out the dough, that would have been helpful, too.

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Excellent, and easy. For my taste needs more salt, and more seasoning, but the possibilities are endless. Hard to get them as crispy without being too dark as I would like, but will work on it! Thanks so much!

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these were very good. I did not use a food processor, but made them like I would a crust for a pie. They reminded me of those expensive pita chip you buy at the store. I can hardly wait to try different flavors. Thanks so much for posting. I am allergic to alot of preservatives, and am always looking for recipes for snacks that I can have on hand so I too can enjoy snacking without getting hives. Not fun.

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Well...I'm assuming it's user error since all the other reviews are so good! My crackers mostly came out almost "stale" tasting. I actually left them in a few extra minutes since they weren't browning. I rolled out the dough very thin and cut shapes out of it. The shapes turned out nicely..but the texture is just not there. Hmm. Again, probably something I did since everyone else had such great results...but I'm disappointed.

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These are FANTASTIC!! I've made three batches with stone ground wholemeal wheat and the last batch I did 1/4c Wholemeal wheat, 1/4c Corn flour, 1/2c fine ground corn meal & 1T gluten (don't know if it needed it but thought I'd add it just in case). I cut dough into 16 then rolled it out thin b4 pricking it and using the pizza cutter to score them into either 1/4s or 1/8ths. Once they're broken they a cute little triangles. Next time I'm going to try gluten free ones :-) 5star +

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Oh my gosh, these are SO GOOD!! I've made several batches - LOOOOVE it with about 2 tbs minced garlic and 3/4 tsp sea salt, plus herbes de provence and evoo instead of butter. Another great option is Cajun Seasoning with the evoo... I make these with a different shaped cookie cutter so my preschoolers aren't given one by accident (smile). Excellent recipe and so darn easy! Thanks for a keeper!

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Very good. The crackers that I undercooked were much better than the ones I overcooked

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Quick and good snack!

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These turned out nicely, but next time I'd try a few changes from my first attempt. I only had whole wheat flour so they were a bit chewier than I would otherwise expect. I also used another reviewer's suggestion to add cheddar and chili powder. Loved the chili flavor, but my cheddar wasn't quite strong enough. Overall, much better than other attempts at homemade crackers!

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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 :)

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Awesome! I am on my second double batch today.

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This is a neat little recipe! I'm not the best at baking, but this recipe is foolproof! I also love the fact you can vary it a bit. A recipe to be used again and again. Thanks Dancer!

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I used this recipe for my first try at home-baked crackers, and it did not disappoint. Very tasty, crispy crackers, and such an easy recipe. Thanks, Dancer.

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What an AWEOME cracker recipe!! So great, I ended up making three batches! First batch - fresh herbs,pepper, garlic & sprinkled with salt before baking. Second batch - cayenne pepper, cumin and a dash of cumin seeds & sprinkled with salt. Third batch - Chipotle adobo sauce and cheddar cheese. Sprinkled with salt. YUMMMMMMM! I love making homemade crackers and this is a wonderful recipe. Thanks!! :)

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Wonderful and very easy to adapt. I tried olive oil like another reviewer suggested. I just whirled the dry ingredients and added the oil through the hopper to make sure it got distributed. I just added my own herbs without measuring. I also tried a batch that was half whole wheat (using white wheat instead of red wheat). This was so easy and the dough handled really well. It was easy enough to do with "help" from the 4 year old and the 16 month old.

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This is by far the most succesful cracker recipe that I have ever tried. The dough was very easy to work with. The key is to roll it out almost as thin as possible. I scored mine with a pizza cutter and then they just broke along the lines when they were baked.

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This recipe is exceptional. I also use this dough as a flatbread pizza dough. I add herbs such as oregano and basil as well as garlic to make it have the right flavourings. Keep the oven temperature the same. My kids love it, in both cracker and pizza form!

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You can do anything with this base recipe. you can use olive oil instead of butter and also can use any flour you want as well. I just made a batch 1/2 white flour 1/4 whole wheat, 1/4 spelt plus some corn meal. i have quit buying storebought crackers and you can make organic, non gmo, - but just to know what is in them and what is going into my and my childrens body makes me happy. thanks for the recipe

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