Homemade Crackers

I have a couple of good cracker recipes. I don’t know that they are much cheaper to make than to buy however they are not full of chemicals and preservatives like the ones you buy at the store.
The absolute best advice I have come across recently for making homemade crackers is to use a pasta roller to roll out the dough, I read this in Carla Emery’s book.

There are cracker recipes in that book also, but these are two I got from other places and have of course tweaked. Really the first one is just a good all-around recipe. You can omit the herbs and garlic if you want and use white or wheat flour.

Garlic Herb Crackers

4 Tblsp softened butter
2 tbsp fresh herb of choice or 1 Tblsp dry
1 cup flour of choice
2 Tblsp Parmesan Cheese
1 egg yolk
2-3 tablespoons of water
3 minced garlic cloves
1 egg white beaten to glaze.

Beat the butter with the herbs until they are completely combined. You can use any herb that you like. Chives and basil are good I have also used a tablespoon of vegetable broth powder. Combine the flour and parmesan cheese. Cut the herbed butter into the dry mixture. Add the egg yolk and enough water to make a soft dough. It is a lot like making pie crust. Chill the dough for 30 minutes.

Preheat the oven to 400 degrees then, roll the dough out. Sprinkle the dough evenly with the garlic and then fold the dough in half. This is when I put mine through the pasta roller.

Cut with a small cookie cutter into whatever shape you desire and place them on a baking sheet. I think stoneware works well for this because it keeps them from burning on bottom too quickly. If you want to beat the egg white and glaze the crackers at this point, you can.

Bake for 15-20 minutes or until golden brown.

Cheese Straws

2 cups flour (I use a mix of white, wheat and oat)
1/4 tsp salt
1/4 tsp white pepper
1/2 tsp mustard powder
1/2 cup softened butter
3/4 cup cheese
2 egg yolks
1-2 Tblsp cold water

Beat egg whites to use as glaze

Preheat oven to 400 degrees. Mix salt, pepper and mustard powder into flour. Cut butter into flour mixture. Stir in the cheese. You can use parmesan, cheddar or a mix of whatever you have on hand. Add egg yolks and water until you have a nice pastry dough. Roll the dough out to about 1/2 inch thick and cut it into strips. I use my pizza cutter to cut the strips.

Place on a baking sheet and brush with egg white. Bake for 8 or until golden brown. These are best served fresh.

Published by Stephany Riley Hoffelt

If you want to read more about me, it's on the website www.domestic-medicine.com

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