Homemade Crackers Recipes

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

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.

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.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
• Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
• Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
• On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
• Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.