How to make crackers yourself: a recipe at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Crackers are a versatile snack. They can be eaten both in pure form and served with meat, butter or various fillings. For example, with creamy soft cheese and s alted or smoked salmon. It's actually not hard to make crackers. The recipe (at home) does not require much experience in cooking.

The tools you need are minimal: a good rolling pin, parchment paper, plastic wrap, a spacious work surface, a good baking tray and a sharp knife.

Crackers, easy to make at home, can be very simple in composition. You can take just flour, water and s alt. You will get matzo-like flatbreads that can be used for sandwiches. If you add baking powder and butter to this dough, the consistency of the finished product will become more delicate.

Traditionally, various nuts, seeds and spices are added as flavorings: toasted almonds, poppy seeds, sesame seeds, fennel and cumin. You can also use various exotic seasonings with which s alty dough is combined.

Tips

• Don't over knead the doughintensively. It is better to minimize this process so as not to activate the gluten in the flour.
• When using a rolling pin, move from the center of the dough and roll it out to a thickness of approximately 0.5 cm. If the crackers are thinner, they will turn out very hard. If the thickness is too thick, they may not bake in the middle.
• If the dough begins to shrink (which means the gluten is too active), leave it uncovered for five minutes and then continue rolling.
• If you want to make curly crackers - fish, leaves, etc., you will need special forms. If desired, the figures can be cut out on the rolled dough by hand with a very sharp knife. To obtain even geometric shapes, it is most convenient to use a pizza cutter.

• After these crackers are out of the oven, transfer them to a platter or rack to cool. In order for their surface to turn out crispy, air circulation is needed from all sides.
• S alt cracker dough can be refrigerated for several days or frozen for up to a month. Such a preparation can significantly save your time if you need baking urgently.

What toppings can crackers be used with?

• Mix thick yogurt with cucumber, mint and lemon zest.
• Take cream cheese like Philadelphia and mix it with chopped dill and green onions. You can add finely chopped smoked salmon fillet.
• Frychicken livers in oil with herbs of your choice, finely chopped. Add chopped apple and a few drops of cognac to it.

The above is the easiest way to make crackers. The recipe at home can be more complex. What options can be easily done?

Rosemary crackers

Ingredients:

• ¾ cup flour;
• 1 teaspoon (tea) baking powder;
• ¾ spoon (tea) s alt;
• 2 tablespoons (tbsp) rosemary, coarsely chopped;
• ½ glass of water;
• ⅓ glass of olive oil;
• coarse sea s alt.

Spice Crackers - Recipe at Home

Place the massive baking sheet on the middle rack of the oven, preheated to 250 degrees. Lightly flour the table.

Mix s alt, baking powder and 1 tablespoon chopped rosemary with flour in a bowl. Make a well in the center and then add the oil and water, gradually mixing them into the flour. Continue mixing until you get an even mass. Place the dough on a table or other work surface and knead gently.

Divide into 6 equal parts. While you work on one of them, keep the rest covered with plastic wrap. Divide the first piece into 4 equal parts, roll them very thin, cut, and then lay them on parchment paper. Use a fork to pierce the dough in several places.

Just before baking, lightly brush the top of each cracker with butter. Spread some of the remaining crushed rosemary on the surface and then sprinkle some of the coarse s alt, pressing it lightly into the dough.

Place parchment paper on preheated baking sheet, bake until light golden, 4 to 6 minutes. Remove the finished product from the oven to cool. Repeat previous steps to use up any remaining batter.

Swedish rye crackers

Ingredients:

• 1 cup dark rye flour;
• 1 cup wheat flour;
• 1 teaspoon (tea) baking powder;
• 1 teaspoon (tea) sea s alt;
• ½ teaspoon (teaspoon) cumin seeds;
• 2 tablespoons (tbsp) chilled butter, cut into small cubes;
• ½ cup whole milk;
• 1 tablespoon (tablespoon) molasses;
• 1 egg broken with 1 tablespoon water;
• 2 tablespoons (teaspoons) fresh cumin.

How to cook Swedish crackers

Preheat oven to 180 degrees. Line two baking sheets with parchment paper or silicone baking mats.

In a food processor or large bowl, combine flour, s alt, baking powder and ground cumin, beat well until combined. Add butter and beat on high speed until completely dissolved.

Mix milk and molasses, stir until completely dissolved. Gradually add this mixture to the dough and beat with a mixer or mix with a spatula or spoon (wooden).

On a floured table orOn another surface, knead the dough until smooth. It will be a little sticky. You can add flour as needed. Divide the dough into two balls, cover with plastic wrap and let it rest for 30 minutes.

After roll out all the dough balls into small rectangles to a thickness of a few millimeters. Using a cookie cutter or pizza cutter, cut it into long strips and then crosswise into rectangles. If desired, you can make curly-shaped cracker cookies.

Brush the dough with a lightly beaten egg and sprinkle with cumin. Gently press the seeds into the crackers, prick them with a fork.

Bake until pastry is golden brown. This will take 12 to 15 minutes, turning the cookies over during baking (around the middle of that time). Spread the s alted crackers out to cool and then store in an airtight container for up to 3 weeks.