Thank you Veronica: glad you enjoyed them! Crackers are plain, unsweetened, hard, brittle biscuits. As with any canapé, put the toppings on at the last minute to ensure the base stays crisp. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and owner is strictly prohibited. And I’m so glad I did. Done. That’s great, Doreen! I find making these crackers quite addictive as they’re so easy. Thank you. Read more here. Brush the dough with a little water, prick it all over with a fork, then sprinkle over the seeds. Prick the dough all over with a fork to stop it rising too much. I’m not sure I’ll buy shop-bought crackers again! The amounts shown in the recipe should be enough to fill four standard, shallow baking trays, so you’ll need to work with a quarter of the dough at a time. Prick the crackers with a fork. Thank you! They can be leavened or unleavened. Store crackers separately from cakes or they will turn soggy. They went down pretty well with three of my homemade dips: Feta & Yogurt, a red, tomatoey version of my chilli and herb Zhug plus Baba Ganoush with Roasted Garlic. Pastry or ravioli cutters are useful for creating different shapes. Before baking, brush the cracker dough with water or milk and try sprinkling over toppings such as sea salt, poppy seeds or sesame seeds. But it doesn’t really matter as long as you don’t go through the paper. Excerpts and links may be used, provided that full and clear credit is given to  Moorlands Eater with appropriate and specific direction to the original content. Just bring your scraps together and reuse as you would any other dough. You can even use Easy Homemade Crackers as a base for canapés. 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? They’re a miracle. Sharing a love of good food - recipes from my kitchen - eating out - great producers & suppliers. I topped one batch with black pepper, and another with grated fresh parmesan, rolling them in on the last roll. So good, I even topped them with some of my very last jar of favourite Smoky Tomato-Chilli Chutney. What will you top your Homemade Crackers with or dip them into? Ground black or mixed peppercorns I roll my dough through the pasta roller. In this post I’ll show you how simple, and good, a homemade cracker is. Roll thin and cut crackers into desired shapes. So imagine how thrilled I was to find that Homemade Crackers go wonderfully well with cheese too. Just made these with cracked black pepper and sea salt – sooooooo yummy , Glad you liked them Alexa! American graham crackers are sweet biscuits made from graham wheat. Whate, Roll into 17 1/2-by-17 1/2-inch square, … I made up a batch including Manchego cheese with two types of chutney (Smoky Tomato-Chilli and Pear & Walnut), cream cheese with chopped red pepper, Smoked Salmon Paté and Baba Ganoush. And because the crackers don’t need to rise, I suspect a gluten-free flour would work just as well. Carefully lift the parchment paper onto the baking tray & put it in the preheated oven. I just roll the dough very thinly (no more than 1 or 2 mm) onto a piece of baking parchment and mark it into squares or rectangles. I can see I will be baking man more of these!! Still, over two weeks shelf life is pretty good for a homemade cracker, I reckon. For Plain Crackers. Thanks for taking the time the rate the recipe and comment – and for your tip about the pasta roller . Preheat the oven to 180 degrees Celsius (360 F) Cook your rice as per the manufacturer's instructions I’ve not made these yet but wonder if there are things I could incorporate in the dough for flavor? In the post I’ve given a few suggestions: Cheese You don’t need to cut all the way through the dough, although I accidentally did in some of these images. Thank you for the recipe. Like many Brits, I grew up with cream crackers. Sun dried tomatoes Cut a piece of baking parchment to fit a shallow baking tray then set aside. Every day or so I took one from the sealed plastic box I kept them in and ate it. Very easy and very tasty. If you haven't rolled the dough thinly enough, you may need to turn the crackers over and bake for a further 2-3 minutes to ensure they're crisp all the way through. However, I haven’t made a gluten free version myself so cannot vouch for that. Not only are they dead simple, but they stay good and crunchy for around 2 weeks in an airtight container. For my first batch of crackers, I topped the rolled out dough with all kinds of seeds. These are great! Homemade Crackers are incredibly easy & avoid the palm oil found in many shop bought ones. Coarse salt Yes, you could incorporate just about anything in the dough. This will only take another minute or so. Bake in the oven 12–15 minutes or until golden brown. Water. I have also flavoured the last batch with cracked black pepper. Dried herbs Olives. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Whisk together Worcestershire, vegetable oil, melted butter, Accent, red pepper flakes, garlic salt, … Salt. The combination of crisp cracker, creamy mature Cheddar plus hot and sweet chutney was a winner. Garlic granules It, Two birds, one stone: recipe testing for Christmas, Porridge made with a splash of vanilla extract in, Last night's dinner included more of the fresh tur, Loved this soup I rustled up for lunch today: chic, I already had a batch of Beef Short Rib Ragu in th, Potato farls, potato cakes or potato bread? (By the way, cream crackers don’t contain any cream. Using a knife or pizza wheel, mark out the dough into squares or rectangles:  you don't need to cut all the way through the dough. Start at 0 and work up to number five. Then you just snap them apart along the lines you made and it’s done. 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. To get the seeds to stick, brush the rolled out dough with water before sprinkling the seeds. Delicious. I seem to have left seeds off the list, probably because there’s a few images with them in, but I especially like sesame seeds in my crackers these days. Love the sound of your flavour combinations . Tap here for my Sourdough Crackers recipe. Once opened or baked, crackers will usually keep for up to two weeks. Whether in coo, Absolutely stunning cheese from @daltonsdairy To find out how long they stayed fresh, I kept a few back. I used onion salt, black pepper and a sprinkle of dried oregano. 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! Take your rolling pin & lightly roll it over the seeds so that they stick to the dough. Crackers are plain, unsweetened, hard, brittle biscuits. Press the seeds gently into the dough by lightly going over them with a rolling pin. Simple, non-fancy, and a great partner for cheese or even just butter. Thanks for the recipe. Easy Homemade Crackers are perfect for those of us wanting to avoid the palm oil found in so many packet crackers. I added nigella seeds to mine. 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. But there’s no reason you can’t bring out your favourite cookie cutters for all manner of shapes. I discovered that four basic ingredients are all you need for fantastically crisp and crunchy Homemade Crackers. Here’s a few ideas of things you could mix into the dough or just sprinkle over the top: With a previous batch of Homemade Crackers, I was very disciplined. I have made these several times and they are amazing! I’ve used plain white flour in my crackers but you could experiment with others (see an update at the end of the post for rye & sesame crackers). Perfect with cheese, topped with seeds or as a base for canapes. Place the dough on the parchment, dust a rolling pin and roll the dough out to the approximate shape of the parchment,1-2 mm thick. Brush the dough with a little water, prick it all over with a fork, then sprinkle over the seeds. The rest of the recipe is exactly the same. And, unless you want fancy shapes, there’s not a lot of cutting out and re-rolling.