Homemade Crackers – Updated 12th April 2017

homemade crackers

For the life of me i cannot find palm-oil free crackers in compostable / recyclable packaging so I’ve had to learn to make our own and would you believe it’s dead easy, and quick!

  • 250g all-purpose flour, or a mix of all-purpose and whole grain flours
  • 1 teaspoons sugar
  • 1 teaspoons salt
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup water
  • Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
  1. Reheat the oven to 230°C / 450°F.
  2. Sprinkle your baking sheet with flour and set aside.
  3. Mix together the dry ingredients in a bowl.
  4. Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
  5. Working from the center of the dough out, roll the dough into a rectangle roughly 3mm thick. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
  6. Using a pizza cutter or a sharp knife, cut the dough into individual crackers.
  7. Transfer the crackers to the baking sheet. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
  8. Brush the surface of the dough with olive oil. (optional: combine the seeds in a small bowl and sprinkle evenly over the surface of the dough)
  9. Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest.
  10. Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.

You can double this recipe very easily to make more crakers and a photo tutorial for this recipe is available on Kitchn.com

E

 

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6 thoughts on “Homemade Crackers – Updated 12th April 2017

    • Good on you. Let me know how you get on. I should say that if they get overcooked then can be as hard as rocks. I find best to slightly undercook if anything and then you can always recrisp them in the oven as required.

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  1. Thanks Elaine, with palm oil “fatbergs” washing up on British beaches (said to be dangerous for dogs – no mention of effect on humans) it’s very useful to have an alternative and one that you’ve found easy enough to make. Have shared it on Facebook, thank you.

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