Posts Tagged ‘cracker’

I Crackered the Code

September 18, 2012

Once again, it’s been far too long since I shared a recipe. I’m actually about a month overdue with this one as I made these crackers for a party, promised everyone at the party that I would share the recipe, and have been slacking ever since. At least I kept my promise, even if I was late.

Given the obsession and commonality of making your own bread, I was surprisingly stumped one day when I wondered how crackers were made. Of course I immediately started searching online and found a few other people had the same question but also great answers. The best part was the titles of the articles such as "Homemade crackers? They’re a snap!" and "How to Make Crackers (It’s So Freaking Easy!)".

The best part? They’re right!

So try this recipe, procrastinate, think about it and forget for weeks at a time, then last minute, a mere 15-20 minutes before your guests arrive for the next party, whip up a batch and watch everyone’s jaw drop… then rapidly raise and lower again as they help these crackers perform a disappearing act.

Herb Crackers

inspired by Maria’s Crackers


  • 2c whole wheat flour
  • 1t salt
  • ⅔c water
  • ⅓c olive oil
  • ¼c mixed dried herbs
  1. Mix the flour, salt, water, and oil until blended.
  2. Coat a baking sheet with some olive oil.
  3. Roll half of the dough on the baking sheet until about 1/8″ thick.
  4. Sprinkle the herb mixture over the dough.
  5. Slice the dough into small squares with a knife.
  6. Bake the dough at 400F for about 10 minutes, until golden.
  7. Try to let the crackers cool before you dive in because they will get nice and crispy.


The beauty of this recipe is the simplicity and room for variation. I added the herbs because I love herb crackers. My favorite mixture is herbs de Provence with some good sea salt but you can add any spices and flavors both in the dough and on top of the crackers.

Also, this is the healthy version of crackers. You could probably make them healthier by using a better oil (hemp oil? it’s what all the super healthy vegan books say). However, if you want to make them truly decadent, use white flour instead of wheat, try subbing shortening or butter instead of oil. Be careful though as you’ll have to watch them closely and vary your cooking times or heat.

Of course if adding a bit of butter isn’t decadent enough, there’s always the fatty opulence of good old recipes, back from the days before we knew (or cared!) what too much of a good thing can do to us. You may feel bad but oh! does it taste good!


Fat Tastes Good

April 5, 2010

I found the following recipe on Epicurious and made it for First Friday at Two Percent to Glory, a vintage clothing store. My only recommendation is to make a double batch as they are so good they disappear all too quickly! Especially with a good olive dip.

WARNING! Do not read this recipe if you wish to eat it! This is one of those delicious treats which you might no longer eat if once you know what goes into it. On the other hand, knowing the ingredients and not eating these crackers will keep you healthier. But they taste so good! Fat always does.

Lacey Cheese Cracker

Lacey Cheese Cracker

Cheese Lace Crackers

recipe from Gourmet magazine April 1986

discovered via Epicurious


  • ½lb sharp Cheddar cheese (grated)
  • ½c butter
  • ½c flour
  • 1t Worcestershire sauce
  • ½t salt
  • ¼t cayenne pepper
  1. Slice butter into small pieces and combine with all ingredients in a cuisinart until a ball of dough is formed.
  2. Divide the dough in half and place each on a sheet of wax paper.
  3. Roll the dough into logs 6″ long and 1.5″ diameter.
  4. Chill the dough for at least 2 hours.
  5. Cut the dough into ¼” slices and place on a baking sheet at least 2″ apart.
  6. Bake the crackers for 5-7 minutes at 400F until they are golden brown on the edges.
  7. Let them cool for a few minutes then remove to paper towels to drain.

The dough is a sticky oily mess when mixed. The recipe recommends using wax paper to roll the dough into a log. It was a little tricky but I worked out a technique (pictured below). The other way to do it might be to chill the dough in a ball first then shape it on the wax paper and continue to chill it.

rolling the dough

rolling the dough with wax paper