Too many, I’ll bet. Thanks so much for your feedback, Angela. Pastry or ravioli cutters are useful for creating different shapes. Thank you. Unleavened crackers, such as matzo cackers, are made from only water and flour. To get the seeds to stick, brush the rolled out dough with water before sprinkling the seeds. Thanks for the feedback and glad you liked the crackers, Sue! Not only are they dead simple, but they stay good and crunchy for around 2 weeks in an airtight container. I took another batch of the crunchy, seedy crackers to BBC Radio Stoke’s local food and drink show, The Takeaway, when I was invited to their Christmas special. Still, over two weeks shelf life is pretty good for a homemade cracker, I reckon. Brush the dough with a little water, prick it all over with a fork, then sprinkle over the seeds. I have also flavoured the last batch with cracked black pepper. Crackers will keep fresh up to 2 weeks. I discovered that four basic ingredients are all you need for fantastically crisp and crunchy Homemade Crackers. Yes, you could incorporate just about anything in the dough. Whisk together Worcestershire, vegetable oil, melted butter, Accent, red pepper flakes, garlic salt, … I used onion salt, black pepper and a sprinkle of dried oregano. You don’t need to cut all the way through the dough, although I accidentally did in some of these images. Crackers are plain, unsweetened, hard, brittle biscuits. You might find ones at the edges are done in 5 minutes, so I snap those off and put the rest back in the oven. Thank you! How many times have you picked up a packet of crackers or savoury biscuits in a store, turned it over to look at the ingredients, and found it contained palm oil? I’m happy to report that the batch made on 20th December were only just showing signs of being passed their best on day 17. After trying a few recipes for crackers this has proved to be the best. Stir together in a large bowl the flour and the salt. © Moorlands Eater. Your email address will not be published. Basically, almost anything goes with these quick, easy Homemade Crackers. Your email address will not be published. Cut off any excess if you want the edges to be neat. Read more here. If you’re after something a little more special than a midnight snack of cheese and crackers, then how about serving Homemade Crackers with a range of different toppings, canapé style, with drinks or as party food? If you didn’t roll the dough really thinly, you may need to turn the crackers over just to dry out the other side. Once the crackers are lovely and golden, put them on a wire rack until cool enough to handle. Delicious. The combination of crisp cracker, creamy mature Cheddar plus hot and sweet chutney was a winner. Delicious with cheese, of course! Well, Looking forward to the original Upstairs, Downstai, This is possibly the best sticky toffee pudding I', One of the fantastic puds I shared at the weekend, Loved this game terrine starter from the @the.flin, Incredible Sunday lunch yesterday: restaurant qual, I’m an absolute fiend for butter! Whether in coo, Absolutely stunning cheese from @daltonsdairy Dump out your cracker dough onto your lightly floured baking sheet or baking stone. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Thank you for the great feedback and for rating the recipe, Nicki! Unwrap dough, and transfer it to a lightly floured surface. Roll thin and cut crackers into desired shapes. Whether you make them plain to go with cheese or for dipping, top with seeds or other goodies, you’ll find loads of uses for these fab Homemade Crackers. If you don’t want that many crackers, then halve the ingredients or make the whole batch of dough and freeze part of it for another day. That’s great, Doreen! Olives. Using different flours is good too: I like to replace about a third of the white flour with rye and add sesame seeds. What’s the problem with palm oil? That’s it. Thank you for the recipe. Adding nigella seeds sounds like a great idea. Before baking, brush the cracker dough with water or milk and try sprinkling over toppings such as sea salt, poppy seeds or sesame seeds. Roll into 17 1/2-by-17 1/2-inch square, … I find making these crackers quite addictive as they’re so easy. Flaxseed. Simple, non-fancy, and a great partner for cheese or even just butter. It’s perfect. On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, … Brush dough lightly with olive oil. There’s no resting or chilling. They’re a miracle. You can use your imagination and flavour the basic recipe however you like. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. What will you top your Homemade Crackers with or dip them into? I roll my dough through the pasta roller. Dried herbs They can be leavened or unleavened. Break into individual crackers along the marks you cut. When rolled out like this. But, after discovering that so many shop bought crackers and savoury biscuits contain palm oil, I decided to have a go at making my own. I’ll also give you ideas for different toppings and flavourings. They were fine to eat, but didn’t taste quite as fresh. Coarse salt For Seedy Crackers. For Plain Crackers. To find out how long they stayed fresh, I kept a few back. Would like your suggestions for a gluten free flour replacement; can I use grounded oatmeal and millet flours? Then you just snap them apart along the lines you made and it’s done. Salt. Smoked paprika One of the things that led to my Homemade Crackers was the discovery that a certain well known maker of cream crackers uses palm oil in their product. 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