Community Pick
Herbed Crackers
photo by CanadianEmily
- Ready In:
- 34mins
- Ingredients:
- 6
- Yields:
-
20 crackers.
ingredients
directions
- Preheat oven to 400 degrees.
- Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
- Pulse until combined.
- With motor running, pour 1/4 cup water slowly into feed tube.
- Add a bit more if necessary until mixture begins to hold together but is not sticky.
- Process until dough forms ball.
- Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
- Transfer to ungreased cookie sheet, and prick all over with fork.
- Score lightly with sharp knife if you wish to break into rectangles later on.
- Or leave in free-form shape that you can break into shards.
- Bake 12 to 14 minutes, until lightly browned.
- Cool on rack and store in airtight container.
- Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
- For garlic crackers, add 1/8 teaspoon granulated garlic.
- Or create your own mixture.
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Reviews
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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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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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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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Tweaks
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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
RECIPE SUBMITTED BY
Dancer
Guelph, 0