BUTTER CRACKERS
Provided by Lara Ferroni
Categories Bake Cocktail Party Kid-Friendly Back to School Butter Small Plates
Yield 35 to 45 crackers
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
- Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
- Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
- Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
- In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
- Bake just until the crackers begin to brown, 5 to 10 minutes.
- While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.
HOMEMADE CRISP CRACKERS
Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Provided by Chef John
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 32m
Yield 60
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
- Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
- Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
- Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
- Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
- Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g
CHEF JOHN'S CHEESY CRACKERS
These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.
Provided by Chef John
Categories Appetizers and Snacks Snacks Kids
Time 1h20m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
- Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
- Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
- Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
- Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg
SIMPLE WHITE CRACKERS
This simple white cracker recipe will be your new snacktime staple. You'll have to discard any scraps, since this dough can't be rolled again.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 4 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
- Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
- Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.
CRISPY CRACKERS
Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.
Provided by The Scone
Categories Lunch/Snacks
Time 22m
Yield 4 dozen
Number Of Ingredients 5
Steps:
- Put the white flour, wheat flour, salt, and cold butter in food processor.
- Process well.
- Blend in the cold water.
- Mixture should be crumbly, yet hold its shape when pressed together.
- If too dry, add a little more water.
- Gather mixture into a ball.
- Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
- Cut dough into desired shape.
- Place unbaked crackers onto greased cookie sheet.
- Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
- Bake in 400 degree oven for 10-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5
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