homemade snack cracker recipes

[Wannabefree]

As requested

2 cups flour
2/3 cup warm water
1/3 cup olive oil

Mix well. Divide into two balls, roll each out onto a greased cookie sheet, sprinkle with desired seasonings, cut into cracker size with a pizza cutter, bake in oven preheated to 400F for 10-12 minutes.

Easy as pie! Just make sure the oven is PREheated to 400F or they will burn. They should be thin like regular crackers when you roll them out too. They don't rise very much, but they do a bit, so roll them thin.

Add whatever you want to this basic recipe. I add cheeses, spices, peppers, you name it, just mix it in with the dough and go crazy with it
I gotta make some of these!!!

 

[Wannabefree]

Graham Cracker Recipe
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2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract

For the topping:
3 tablespoons granulated sugar
1 teaspoon ground cinnamon

In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers

 

[moolie]

Both sound yummy!

I have a cheese cracker recipe if anyone is interested:

Crispy Cheddar Crackers

3/4 cup flour
1/4 cup walnuts, ground in food processor till fine
1/2 teaspoon paprika
1/2 teaspoon onion powder
3 tablespoons butter, softened
1 cup shredded medium cheddar cheese, at room temp
(don't buy the pre-shredded)
1 to 2 tablespoons cold water

Mix first four ingredients together.
Cut in butter with pastry blender until mixture resembles coarse crumbs.
Add cheese and mix well.
Sprinkle 1 teaspoon of ice water over surface and gently toss with a fork, repeat until all is moistened.

Form dough into a ball, flatten slightly, and roll 1/8" thick.
Cut dough with 2" round cutter or into shapes about that size, reroll trimmings and cut.

Bake on cookie sheet sprayed lightly with oil or covered with parchment or silicone baking mat at 350F for about 12 minutes or until golden.

Remove crackers from baking sheet and cool on wire rack, store covered in a cool place. Makes about 55 crackers.

 

[txcanoegirl]

I'll have to try all of these. I ran across some recipes the other day that were supposed to taste "just like" Wheat Thins and Cheez-its. I don't know about their taste buds, but these so-called crackers were awful. If I had a dog and tried to feed them to him, he'd have run away from home! Can't wait to try these recipes.

 

[FarmerJamie]

As requested

2 cups flour
2/3 cup warm water
1/3 cup olive oil

Mix well. Divide into two balls, roll each out onto a greased cookie sheet, sprinkle with desired seasonings, cut into cracker size with a pizza cutter, bake in oven preheated to 400F for 10-12 minutes.

Easy as pie! Just make sure the oven is PREheated to 400F or they will burn. They should be thin like regular crackers when you roll them out too. They don't rise very much, but they do a bit, so roll them thin.

Add whatever you want to this basic recipe. I add cheeses, spices, peppers, you name it, just mix it in with the dough and go crazy with it
I gotta make some of these!!!

just don't switch the amount of those last two ingredients.....

 

[Wannabefree]

Oh yeah...that does make a mess huh Jamie

 

[FarmerJamie]

remember that? the chickens wouldn't even eat them!

 

[Wannabefree]

I know That was hillarious brother

 

[Emerald]

I had to leave for a while but thanks so much! I thought we would just have to have baked pita chips for ever!

 

[Wannabefree]

I bought store crackers for the first time in about 5 years last week I only got them for my brother though The darn things aren't welcome at my house anymore