How to make your own homemade crackers with only a few pantry staples. They taste great, are simple to make and are the perfect addition to a cheese board!
Homemade crackers are definitely one of those things that fall into the category of “I didn’t even know you could make them, and anyone who makes them must be extreeeeemely hardcore.”
Well I hope you’re ready, because today we become extremely hardcore!
At the start of this year when I decided to start making more things at home I thought I would just be doing the easy stuff – you know, dips and sauces. That sort of thing. But the more I did, the more I realised just how many things it was possible to make myself that I had never considered. It’s a weird thing how you see something on the shelf and don’t really think about where it has come from – I am definitely guilty of that, but I am a lot more aware of it now. And really, if it’s on the shelf, ready for us to eat you should be able to make it at home right?
For something that seems so complicated these crackers really are a breeze to make. They’re really more of a flatbread cracker kind of situation but they are the best kind. Strong enough to hold up when you load them up with a pile of dip but still crunchy and tasty. That’s my kind of cracker!
Make up a dough using flour, water, olive oil, salt, pepper & sugar and some fresh or dried herbs. I made them with all white flour and all wholemeal flour before settling on a mixture of 3/4 wholemeal, 1/4 white flour but feel free to use whatever you prefer – you just may need to adjust the amount of water you need.
Let the dough rest for about 15 minutes then roll it out reeeeeal thin and bake it for 10 minutes. The real magic happens when you leave them sitting in the oven for a couple of hours to finish off and get super crispy before breaking them up into cracker size pieces. And that’s it. Your friends and family will be super impressed that you MADE YOUR OWN CRACKERS!!And by that I mean they will never know because you ate them all before anybody turned up and had to open a packet that you had sitting in the cupboard.
There are so many ways you can enjoy these crackers…with this hummus, this spinach pesto, covered in a hunk of fancy cheese or using your favourite dip. Especially when it is this epic pink beetroot relish/cream cheese combo ⇓ that I am still undecided whether I want it for dinner or dessert because it’s pink and sweet but still savoury and dip-like. Food problems. Yum.
They’re perfect to have on hand in case of unexpected company…or unexpected afternoon snack cravings and they’ll be the star of your next cheese platter!
- 1 cup flour I used a mixture of 3/4 wholemeal, 1/4 plain
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp cracked black pepper
- 1 tsp herbs fresh or dried, I used thyme and rosemary
- 1 TBSP olive oil
- 1/4 cup cold water + extra if needed
- Add all ingredients to a small bowl and mix together until a dough forms, adding more water or flour if necessary.
- Knead it gently in the bowl for a minute until it is smooth and leave to rest for 15 minutes.
- Split the dough in 2 pieces and roll each piece out until it is really thin.
- Place on a sheet of baking paper on an oven tray and bake at 230 degrees C for 5 minutes, then flip the cracker sheets and bake on the other side for 5 minutes.
- Turn off the oven and leave the crackers in there for an hour or 2 until they are completely dried out.
- Break them up into cracker sized pieces and store in an airtight container for a couple of weeks.