Homemade crackers
More than ever, I’ve been making homemade versions of snack-type foods I used to buy due to two reasons. First, the cost. I’ve always thought “gourmet crackers” were overpriced, but inflation has made them virtually impossible to justify buying. Second, the flavour. If all you know is store bought, you can live your whole life thinking that’s what something tastes like. But just one experience of homemade, and you realise how much better something can be. And such is the case with these homemade crackers, with sesame seeds and sea salt flakes. The sesame flavour really stands out, in a way you never get in packets so you’ll be munching on them plain, like chips. Though of course, they are right at home on cheese platters too – imagine the reaction from your friends when you glide into the room with THIS!!! ⬇️⬇️⬇️
What you need to make homemade crackers
You can actually make crackers with just flour, water and salt. ie water crackers! But a little olive oil and sesame seeds gives them extra flavour so you can even snack on them plain. You know I do!
For the cracker dough
Flour – Just plain / all-purpose flour. If using wholemeal, you’ll need to add a touch of extra water as it is more absorbent. Don’t use self raising flour, else your crackers will puff up and won’t be as crispy. Sesame seeds – For mixing into the dough. We also sprinkle on top, for visual purposes and to ensure these crackers have unmissable sesame flavour! Extra virgin olive oil – To add flavour. You can actually just make crackers with flour and water, but adding a bit of fat makes them tastier! Salt – Essential, for flavour. Water – The liquid for the dough. Just regular tap water.
FOR SPRINKLING
More sesame seeds! It will look like a lot when you sprinkle but they will spread out as you roll the dough out. Salt flakes – I like to use flakes so you get lovely subtle salt pops when you munch on the crackers. But don’t make a special trip to the shops just to get sea salt flakes, see the recipe notes for how to make this with cooking or kosher salt or even table salt. Olive oil spray – This helps the crackers bake up with a lovely golden colour. If you don’t have spray, brush the surface of the rolled out dough with olive oil (do it before cutting, easier and faster).
How to make homemade crackers
This is a very simple dough to make that doesn’t involve yeast, kneading or rising. It’s also a friendly dough to work with, easy to roll out thinly (so the crackers bake up nice and crisp) and pick it up without tearing.
1. Make the cracker dough
2. ROLL AND CUT
3. spray and bake
How to serve homemade crackers
As mentioned in the opening, these are flavoured and salted enough to snack on them plain, like you would chips. You can do one giant cracker sheet on one large tray but I find it a little difficult to make all the crackers bake evenly. ie some become overly golden before others crisp up. Notes:– You have total creative freedom here with the shapes. I aim for squares and diamonds but darn pizza cutters have a mind of their own, like shopping carts!! So I end up with all sorts of shapes.– They shrink about 15% and smaller pieces cook faster.– I tried baking the sheet whole and also two large sheets, like the large (expensive!) cracker sheets you see at gourmet stores. But found that the edges got a little too golden before the middle became crisp.
- If using a knife, cut straight up and down, rather than dragging the knife through the dough which will make the edges untidy. Cool on the trays, during which time they will become properly crispy (about 15 minutes). Use this time to assemble your cheese platter or make a dip. Then it’s snack time! However, they are neutral flavoured enough for dipping and spreading. Think – Guacamole, Whipped Feta dip (great quick one), Avocado sauce (peeking out of the left of the above image), cheese and bacon dip, French onion, potted smoked trout or how about a baked brie!! Head over to my Dips recipe collection for more ideas. Though honestly, for me, I feel like homemade crackers is the sort of thing that needs to be really showed off to your family and friends, to bask in the glory of their praise (because you deserve it). So the highest and best use for homemade crackers? Cheese platter, definitely! All that colour. All that cheese! But, don’t reveal how easy they are to make. Let them believe you’re a kitchen-wizard domestic goddess (or god). 😈 – Nagi x
Watch how to make it
If your crackers got a bit stale or soft, just pop them back in the oven to crisp up again. Works a treat! For parmesan flavoured, you will need to mix finely grated parmesan into the dough. I used around 1/2 cup (50 g) and added a touch of extra water. I mixed most of the parmesan into the dough and rolled some onto the surface. Also, I used butter instead of oil and a good amount of cracked black pepper. It was so good! (I plan to share parmesan crackers separately 🙂 )
Life of Dozer
Fun little video of Dozer behind the scenes today, in his self-appointed role as Shoot Director! And just because I have them – some photos of Dozer helping me shoot today’s crackers! My former shoot assistant, apparently now my boss.
