Week 3 of Bread: Herb Crackers
I think I might have to officially declare today “Idiot Day”. I can’t disclose the full details of why I’ve made this official declaration since it has to do with my professional life and apparently somewhere along the way someone coerced me into signing a document that said I wouldn’t blab on the internet anywhere about topics concerning my job. I suppose this agreement is ultimately in my best interest too, so let’s just leave it at this: my day isn’t going so smoothly.
But enough of that; my time is limited today. Let’s move promptly along to a much more pleasant topic – making your own artisan crackers at home. Crackers are, after all, a form of unleavened bread, so I thought I’d sneak them in here during our last Week of Bread together. I got my inspiration from Rebecca over at New Old Fashioned Gal when she submitted the recipe to last week’s Carnival of Recipes: A Menu.
The possibilities of these crackers are endless, since you could very well use a limitless combination of seasonings and probably not have to make the same kind twice for a year if you really put your mind to it. You could also get fancy with the edges and shapes, using special cutting wheels and cookie cutters. I see my next batch as being round with wavy edges…
So I mulled over my choice of seasonings for quite a few days before making my first foray into cracker crafting. I settled on giving priority to some of my dried herbs from the farm on this first go-around since they really are the best seasonings in my pantry – superb flavor and quality. To keep the dill and oregano company, and mostly because I somehow think everything is better in three’s, I threw in coarse black pepper at the last moment. Boy, did that pepper make them pop!
I don’t think these would necessarily make good soup crackers – I mean, they might, but why bother smothering them in soup unless it’s rather bland and needs a cracker with seasoning. My bag was quickly consumed by scooping up soft goat cheese and just plain snacking while I watched – gasp – the Knight Rider network movie on NBC Sunday night. It didn’t take a genius to know that piece of entertainment wasn’t going to offer any Emmy-winning performances, but I was blissful in my viewing with my nostalgia and homemade crackers to keep me amused.
Sadly, I’m now all out of crackers. It’s comforting to know - especially on a day like today - that when armed with a nearly idiot-proof recipe like this , I can easily make some more. What combination of seasonings do you think you’d like to try first?
Artisan Herb Crackers
Adapted from A New Old-Fashioned Gal
2 ½ c. flour
3 t. dried herbs/seasonings*
1 t. salt
4 T. olive oil
¾ c. cold water
coarse salt for sprinkling on top
*I used dill, coarse cracked pepper, and oregano. Other tasty combinations might include parmesan, basil, rosemary, sage, cumin, cayenne, garlic salt, and onion powder.
Preheat oven to 400 F. Mix dry ingredients together in a medium bowl being sure to get everything well blended. Add the oil and half of the water and begin mixing. Add more water as necessary to form a rough dry dough. Turn dough out onto a lightly floured surface and knead just until it comes together into a cohesive ball.
Divide dough into even quarters. On a silicone mat or piece of parchment paper, roll dough as thin as possible until it’s nearly the size of a baking sheet. Cut the dough into squares or other desired shape and use a fork to prick each square two or three times. Sprinkle with course sea salt.
Bake for 15 minutes, or until golden brown, turning the sheet once half way through. While the first batch is baking, roll out another quarter of dough. Let baked crackers cool before breaking apart. Store in a ziplock bag.
(makes about 5 cups of crackers)
lcsa99 said,
February 19, 2008 @ 12:54 pm
Those really look great. I can imagine having homemade crakers with a bowl of soup on one of these evil cold winter days
taylor said,
February 19, 2008 @ 1:02 pm
Hmm…how about cheddar and red pepper flakes? Kinda like cheese nips with bite!
Lisa M said,
February 19, 2008 @ 1:11 pm
I’m a new reader…and I’m drooling already! This looks like a kid friendly recipe, too. I can see my boys learning how to make their own crackers. And you’re right about endless combinations…this is a great recipe!
Jennie said,
February 19, 2008 @ 1:28 pm
Thanks, ladies, one and all!
But credit really goes to Rebecca over at New Old Fashioned Gal for getting the ball rolling. 
I like the idea of cheddar and red pepper flakes! And I definitely think these would be easy for kids to make…the dough is very forgiving and easy to make. Enjoy!
josey said,
February 19, 2008 @ 8:29 pm
Awesome! thanks for the recipe I have to try that. how long can you store them in ziploc bags?
As for seasoning: how about sesame, flax and poppy seeds? french fried onions? sun-dried tomatoes?
charcuterista said,
February 19, 2008 @ 8:33 pm
Beautiful crackers! I just did a post about an olive oil semolina cracker recipe I found this past week. The most sucessful seasoning I tried was a Balti seasoning mix from Penzeys, but I would bet any good curry powder or garam masala would be great…
Jennie said,
February 19, 2008 @ 9:05 pm
Josey - Considering that I ate these all up within three days, I’m not entirely sure how long they keep but I would imagine for at least a week and probably much longer than that. I love all your ideas for seasonings! Just be sure to chop everything up really small as the crackers are very thin and won’t hold anything terribly chunky.
Jennie said,
February 19, 2008 @ 9:07 pm
Charcuterista - Thanks! Penzeys spice mixes are great! I like the idea of using garam masala…might make that my next batch.
shisymbolinternational said,
February 20, 2008 @ 7:42 am
I absolutely love the look of these crackers and my littlies are devourers of crackers at the best of times. I will definitely have a go at these shortly. I’ll keep you posted especially if I successfully achieve making them!!
thanks
Jan - http://www.shisymbol.com.au
Julia said,
February 24, 2008 @ 10:48 am
I made these with sesame seeds, poppy seed, and fresh ground pepper. I tried only using 3 tbsp oil, but that was a mistake because they came out tough, thick, and not crunchy. Once I get the recipe down I think I will be making these a lot
Maybe with the addition of garlic and onion for “everything bagel” crackers
Jennie said,
February 24, 2008 @ 8:07 pm
Yes, Julia, the full amount of olive oil is necessary for the dough to get crispy in the oven. Glad you gave it a try and are determined to get it to make your great ideas work.
I love everything bagels!
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Sally said,
July 3, 2008 @ 8:35 pm
Just found this post and made these today with fresh rosemary and black pepper. Easy and great tasting - look like the very expensive ones! thanks!
shellei said,
July 16, 2008 @ 3:25 pm
I made these crackers for my kids- I added 2 cups of sharp cheddar, 1/2 tsp cayenne pepper and 1 tsp garlic powder. Then we cut them into 1 inch stars. They were a big hit! So much so that they wouldnt eat their sandwiches, just the ‘cheese stars.’