Wednesday, 16 October 2013

Recipes For Cracker Biscuits Made At Home

We can all buy creackers from the supermarket, but really they are so easy to make, why not give them a try, there are lots of different versions here, and for a few ingredients, these will not dissapoint
 This recipe has been around for along time

Alison Holst Crackers ( Like Shapes)

2 cups plain flour
1 tbs of golden syrup or malt
1/2 tsp of salt
1 and 1/2 tsp baking powder
25-50 gms of butter, your preference more makes it flakier
1/2 to 1 cup water- cold

Then you can add what you like in terms of flavour, I have put in Maggi Onion Soup once and the kids loved it, they also love a good tablespoon or two of masterfoods garlic and herb salt of course then omit the other salt.

Add herbs parmesan anything you like paprika
the list goes on:


Bang all the dry ingredients in the food processor and the butter and wizz it up and slowly drizzle in the water till it miraculously forms a ball and hey presto theres the dough!
I always add more water than the recipes half cup a softer dough is easier for me to roll thinner and then if you have added other things it compensates for it

Cut dough into three roll really thinly
Cut into shapes or rustic strips if your lazy like me
Bake 180 fan till just golden
I get at least 4 tray worth

Cool on a rack till theyre all done then if you like them really crispy like I do place them all back in the oven in a big roasting tray and turn the oven off 'leave for an hour or so till crispy
I will never buy storebought again!

It must cost less than $1 to make the eqivalent of 2-3 boxes of shapes 

Cream Cracker Crackers



4 cups self raising flour
2 Tablespoons oil
1/2 teaspoon salt
1 cup of ice cold water.

Pulse all together in a kitchen whiz, until it all binds together.
Cut the dough into 4's and put three into the fridge.
Roll one piece out at a time until the dough is 3 mm thick, cut into crackers , prick well.
Bake in a hot oven 220%C approx 10 - 12 minutes.

You can add powdered stocks, or milk and sprinkle stock powders or salt on top. I also make very small crackers to serve with a nice dip, etc.
Very nice with cream cheese, salmon and caviar.

Annabel lLngbein 's Lavosh Crackers.
Sesame Lavosh

Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinner nibble.
Prep time 5 mins
Cook time 15-20 mins
Makes approx 40

1 cup plain flour
1/3 cup wholemeal flour
2 tbsp each black and white sesame seeds (or 4 tbsp just one kind)
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
1/4 cup olive oil
1 tsp sesame oil
1/2 cup water
To finish: olive oil and flaky sea salt

Preheat oven to 165C/325F.

In a mixing bowl stir together the flours, sesame seeds, oregano and salt.

Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible.

Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches).
Cut each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need to be virtually see-through.

Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle lightly with flaky salt.

Bake until they are crisp and pale golden, about 15-18 minutes.
Allow to cool fully before storing in an airtight container

Soda Crackers
These crackers are really cheap and easy to make and almost too good - you may want to double the quantity.
2 cups plain flour
90g butter or shortening
½ tsp baking powder
1/2 cup cold water - enough to make a soft dough
Salt for sprinkling

Pre heat the oven to 200°

In the bowl of a processor or with your finger tips, rub the butter or shortening into the flour till it is a very fine crumb.
Add the baking powder and enough water to make a pliable dough. If using a processor 'pulse' to combine.
Turn the dough onto a floured surface and roll out to a large rectangle, not too thick or the crackers won't be crisp.

Trim off ragged edges, sprinkle the dough lightly with salt and rub it over the surface.

Cut into strips, then into squares.
Place the squares on a lightly greased tray and prick several times with a fork.
Bake roughly 10 minutes or until golden and crisp.


These are the ones I make. I double the recipe but obviously you don't have to...but they disappear pretty quickly in our house! I can't remember where I got the recipe from - this is out of my recipe journal.


1C flour
1/2 tsp salt
3 Tbsp finely grated cheese (parmesan provides best flavour)
1 Tbsp fresh rosemary, finely chopped
2 cloves garlic, finely chopped
3 Tbsp extra virgin olive oil
1/4 C cream
1 Tbsp milk if required
salt, pepper, sesame seeds, poppy seeds, chia, etc, for topping.

Combine flour, salt, cheese, rosemary, garlic & olive oil in food processor. Pulse until crumbly.
Add cream & combine.
If dough is too dry, add more milk.
Roll dough out on to baking paper.
Roll until approx 5mm thick, adding flour if needed. (I divide the dough out onto multiple sheets of paper.
The thinner the dough, the crispier your crackers will be).
Score lightly with sharp knife into squares.
Sprinkle with topping of choice.

Cook at 200 deg C until lightly browned, about 10 mins.
Cool on rack.
Serve warm or at room temp.
Crackers should snap along score lines once cool.

Wendyl Nissen's Swedish Crackers

220g wholemeal flour (I used stoneground)
220g rolled oats (wholegrain if you can get them)
2 tsp salt
150g sunflower seeds
75g sesame seeds
75g linseeds (flaxseed)
40g pumpkin seeds
700ml warm water
1 tbsp olive oil

Mix all the dry ingredients together in a large bowl and add the water and oil.
Oil a very large oven tray or two smaller ones and pour the mixture onto the trays.
It should be the consistency of porridge.
Spread it as thin as possible and then put in a 130 degree C oven for 15 minutes.
Take it out and cut into biscuits, either conventional cracker size or the larger rectangles.
Put back in the oven and bake for one hour until they are golden and crisp.
You may need to cook longer as the instructions say one to two hours but mine only took an hour.

Homemade Wheat Thins



1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for topping
1/4 teaspoon paprika
4 tablespoons unsalted butter
1/4 cup water (you might need to add a little more)
1/4 teaspoon vanilla


Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Add the flour, sugar, salt and paprika to a medium bowl and whisk to combine.
Cut the butter into small pieces and add it to the bowl.
Using a pastry blender, mix the butter into the dry ingredients thoroughly.
Combine the water and vanilla in a small measuring cup or bowl.
Add to the butter/flour mixture and mix until a smooth dough forms.

if the dough is still dry, add a little more water
Divide the dough into 4 pieces.
Work with one piece at a time, keeping the others covered with a towel so they don't dry out.
Lightly flour your work surface and rolling pin and roll the dough into a large rectangle.
Lift the dough and turn it as you roll to ensure it's not sticking.
You want to roll the dough as thin as possible, try to make sure it's 1/16-inch thick at most.
If you want all of your crackers to be perfect, trim the edges of the dough so you have a rectangle with even sides.
Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
Transfer the dough squares to the prepared baking sheets.

You can place them close together because they will not spread.
Sprinkle the squares lightly with salt.
Repeat the rolling and cutting process with the remaining 3 pieces of dough.
Save all of your scraps under the towel to keep the dough from drying out; reroll them all at once to create a final batch of crackers.

Bake the crackers, one sheet at a time, until crisp and browned, about 5-10 minutes.
Check the crackers at 5 minutes, and if some of the thinner ones are browning too quickly, remove them from the oven.
The crackers can burn quickly so you want to keep a close eye on them.
Remove crackers from oven and place on a wire rack to cool.
Store the crackers in an airtight container.

Everona Market Crackers

Makes about 100 small crackers


2 cups flour, plus more as needed
3/4 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons (1/2 stick) unsalted butter, at a cool room temperature
1/2 cup hot tap water, or as needed


Preheat the oven to 450 degrees.
Lightly flour a work surface and a rolling pin.
Combine the flour, sugar, salt and baking powder in a food processor.
Add the butter and pulse several times to combine.
With the machine running, add enough hot water to form a smooth, soft ball, stopping to check the texture before you add all of the water; you might not need all of it.
(Alternatively, whisk the dry ingredients together in a large mixing bowl and use a fork or pastry cutter to cut in the butter, then stir in the hot water.)
Turn the dough out onto the work surface and knead it quickly and lightly.
Divide into fourths and wrap in plastic wrap.
Let the dough rest at room temperature for about 10 minutes.
Use the floured rolling pin to roll the dough out as thinly as possible on the work surface (re-flour as needed).
Ideally, the dough should be translucent enough so that you can see the work surface underneath it.
You can pick up the dough and rotate it as needed in between rollings, but don't turn it over.
Sprinkle the dough with a little flour.
Fold the dough carefully into 2 or 3 pieces, transfer it to a baking sheet and unfold it to cover the sheet.
Use a pastry cutting wheel or sharp knife to quickly slice the dough into approximately 1 1/2-inch squares, cutting the whole sheet in one direction first, then the other.
Use the tines of a fork to prick each cracker several times.
You can remove any trimmed-off pieces at the edges and re-roll them later, though they will be a little tougher in texture.
Bake for 6 to 10 minutes or until the crackers turn golden and are light brown around the edges. (You might need to bake the crackers on the inside of the sheet a little longer, because they will not brown as readily.)
Transfer to a wire rack to cool.
Repeat to use all of the dough.
Cool completely before serving or storing.
Oat/Wheat Crackers: Follow the basic recipe, using 1 1/2 cups of flour and adding 1/4 cup of old-fashioned or quick-cooking rolled oats and 2 tablespoons whole-wheat flour.
Cocoa Crackers: Use 1 3/4 cups of flour and 1/4 cup of unsweetened cocoa powder.
Corn Spice Crackers: Substitute 2 tablespoons plus 2 teaspoons yellow cornmeal for an equal amount of the flour, and add red pepper flakes or taco flavoring to taste.
Pepper Crackers: Add about 1/2 teaspoon of coarsely ground black pepper.
Herb Crackers: Add 1/2 to 1 teaspoon crumbled herbes de Provence.
Cinnamon Spice Crackers: Sprinkle the crackers with a blend of ground cinnamon and sugar on the baking sheet before they go in the oven.

Homemade Graham Crackers

This dough is hard to mess up, you can reroll the scraps as many times as you please without any ill effects.
1 cup whole wheat flour
1.5 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup cold unsalted butter, cubed
1/4 cup honey
1/4 cup water
In the bowl of a stand mixer add flours, sugar, salt, cinnamon and baking soda.
Stir to combine. Add butter and mix until the mixture has turned to coarse crumbs.
Add honey and water.
Mix until incorporated and the dough is easily gathered into a ball.
Shape dough into a flat disk.
Roll between two large pieces of parchment until 1/4 inch thick.
Cut into desired shapes and sizes.
Place crackers on a parchment lined baking sheet.
Re-roll remaining dough until all of dough is used up.
Bake at 350ºF for 15 minutes, until slightly darkened around edges, they should be set but still slightly soft (they will harden as they cool).
Remove crackers to a wire wrack to cool.
Store in an airtight container for 1 week, or freeze for longer storage.
Makes: 16 large crackers (but the number will depend on the size you make them)

Parmesan & Black Pepper Crackers

12 Tablespoons Butter

3 ounces Grated Parmesan Cheese
1 1/4 Cups All-Purpose Flour
1/4 Teaspoon Kosher Salt (normal is fine)
1 Teaspoon Chopped Fresh Tthyme Leaves

1/2 Teaspoon Fresh Ground Black Pepper


Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy.
Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log.

Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 175 degrees C.

Cut the log crosswise into 1/4 to 1/2-inch thick slices.

Place the slices on a sheet pan and bake for 22-25 minutes.

No comments:

Post a Comment