Best Homemade Crackers Recipes

HOMEMADE CHEESE CRACKERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl.
• Once combined, mix in the flour and add the ice water one tablespoon at a time.
• The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water.
• Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes.
• Roll out dough to ⅛ of an inch (½ cm), pinching the cracks on the ends.
• Cut into 1 inch x 1 inch (2 ½ x 2 ½ cm) squares and pierce a hole in the middle of each square for ventilation during baking.
• Place the separated crackers on a parchment paper-lined baking sheet.
• Bake for 13 minutes, or until golden brown.
• Enjoy!

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

HOMEMADE WHOLE GRAIN CRACKERS

Steps:

• Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
• Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
• Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
• Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

HOMEMADE GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
• Use an electric mixer to beat the butter and brown sugar together until light. Stir in the flour mixture. Slowly pour in the water; stir until dough is formed. Refrigerate dough for 30 minutes.
• On a well floured board, roll dough to between 1/8 and 1/4 inch thick. Use a knife or cookie cutter to cut dough into squares or rectangles. Transfer crackers to prepared baking sheet.
• Bake in preheated oven until light brown, 11 to 13 minutes. Remove crackers from oven. Use a fork to pierce multiple holes on tops of crackers.

HOMEMADE CRISP CRACKERS

Steps:

• In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

HOMEMADE SODA CRACKERS

Steps:

• Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
• In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
• In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
• Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
• Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
• Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
• Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
• Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
• Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
• Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

HOMEMADE GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
• Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
• Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
• Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
• Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.

HOMEMADE ARTISAN CRACKERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir flour, flax seeds, chia seeds, baking powder, salt, garlic powder, onion powder, and dried chipotle pepper powder together in a large bowl. Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
• Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl. Divide dough into 2 portions.
• Turn 1 dough portion out onto a floured work surface and roll out as thin as possible. Cut dough into squares and place on prepared baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until crackers are golden and crispy, about 8 minutes. Transfer to a wire rack to cool completely.

CRACKERS JUST LIKE SALTINES - HOMEMADE

Steps:

• Mix flour, baking powder,& shortening and then add milk; blend well.
• Form a ball with the dough and divide into 4 sections.
• Roll 1 section out very thin (about 1/8 to 3/16-inches) -- making sure it is rolled out EVENLY -- and cut with a cookie cutter (you can use all shapes!) or a pastry wheel with the crinkled edges, and repeat with other sections.
• place on an ungreased cookie sheet& prick the dough with a fork several times and sprinkle with salt.
• Bake at 375 for 12-20 minutes until golden brown, but be careful not to burn!

HOMEMADE CRISPY CRACKERS

Steps:

• 1. Preheat oven to 375 Degrees Combine both flours, baking powder, sift then add shortening in a mixer. Using your dough hook blend (a lot like pie dough)
• 2. Once mixed, add milk and blend well forming a dough.
• 3. Form a long tube and split it into four separate sections.
• 4. Roll one section of the dough into a rectangle. square off the sides with a knife. Using a pizza cutter or pastry roller, roll over the dough not any thicker then 1/8 inch. (can be thinner)
• 5. Cut into desired squares, I used a pastry roller to help mark the dough then cut into equal squares using a pizza roller at first but ended up just doing it by hand.
• 6. After your squares are cut poke holes in them using a wooden skewer (the blunt end). Place on a cookie sheet with parchment paper.
• 7. Coat each square using a pastry brush with olive oil. Sprinkle with kosher salt (desired amount to your liking. Bake for 15 to 20 minutes or until lightly browned. I use a gas oven so this time may be very different for you.
• 8. I made several flavors and the ones we liked best were the Fresh Herb cracker. I chopped Parsley, sage, rosemary and oregano, mixed in one of the dough sections then rolled it out. Coated them with the olive oil and sprinkled with Kosher salt. After they were finished baking I took a Garlic clove and lightly rubbed the bottom side of added flavor!

HOMEMADE SQUEEZE CHEESE AND CRACKERS

Steps:

• In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
• Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

HOMEMADE TEETHING CRACKERS

Steps:

• Preheat oven 425 F degrees.
• Mix flour and cereal.
• Gradually stir in oil.
• Mix a little ice water at a time (start with 1/4 cup) until dough begins to form a ball and pull away from the bowl.
• Roll out to the thickness of a cracker on a floured surface and cut into desired shapes.
• Bake on an ungreased cookie sheet 10-12 minutes or until lightly brown.
• Cool completely.
• Store in an airtight container.

HOMEMADE RITZ CRACKERS

Steps:

• 1) Preheat oven to 400 F. 2) Put the flour, baking powder, sugar, and 1/2 tsp of salt in the food processor. 3) Pulse to combine. 4) Add cold butter a few small pats at a time, and pulse to combine. 5) Add vegetable oil. Pulse to combine. 6 Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball. 7) Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don't sweat it. They are homemade! If you are really concerned, Jeffrey had luck using a pasta maker to make the dough all one thickness - great idea! 8) Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like. 9) Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake correctly - so be sure to poke some. 10) Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown. 11) While the crackers are baking, melt the remaining butter and mix in the remaining salt (Some people said that my crackers weren't salty enough. Add more or less salt to your taste.) 12) As soon as you remove the crackers from the oven, brush them with the salty butter.

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS

Steps:

• Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
• Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.
• Remove from the oven and allow to cool before eating and packing up.

HOW TO MAKE YOUR OWN HOMEMADE " GRAHAM CRACKERS "

Steps:

• Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
• Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
• In a separate bowl, mix the honey, molasses, water and vanilla.
• Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
• Form the dough into a ball.
• Cover and chill for several hours.
• Cut the dough in half and let it sit for 15 minutes at room temperature.
• Sprinkle a piece of wax paper with whole wheat flour.
• Roll out one of the dough pieces flat to about 7 x 15 inches.
• If the dough cracks or breaks, just pinch the edges back together.
• Poke a fork into the dough at 1/2-1" intervals.
• Then cut into 2 1/2" squares.
• Use a spatula to move the squares to a large, ungreased baking sheet.
• You can place them close together.
• Repeat with the other half of the dough.
• Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
• Store at room temperature in an airtight container.
• Will keep up to a month (Remember there are no preservatives).

HOMEMADE CRACKERS

Steps:

• Mix whole wheat flour, bread flour, olive oil, baking powder, and salt together in a large bowl. Mix in enough water to bring dough together.
• Turn dough out on a lightly floured surface. Let rest for 10 to 20 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper.
• Divide dough into 6 to 8 pieces. Roll out each piece to paper-thin thickness. Transfer pieces of dough to the lined baking sheets; cut into strips or squares.
• Bake in the preheated oven until browned and edges curl up, 15 to 20 minutes.

ROASTED GARLIC-ASIAGO DIP WITH HOMEMADE CRACKERS

Steps:

• For the dip: Preheat the oven to 350 degrees F. Place the garlic bulbs in the oven and roast until soft when squeezed, about 30 minutes; let cool for 10 minutes. Cut the tops off the garlic and squeeze the roasted cloves out of the skin.
• Place the roasted garlic in a food processor with the cheese and season with salt. With the machine running drizzle in the olive oil. Taste and make sure it is delicious; re-season if needed.
• For the crackers: In a small bowl combine the Asiago and cayenne.
• Run the Calzone Dough through a pasta roller, adjusting the setting thinner until the dough gets very thin, about 1/8-inch thick. Dust the dough lightly with flour during the process if the dough is sticky.
• Brush the dough with the egg wash and sprinkle liberally with the Asiago-cayenne mix. Using a pizza wheel, cut the dough crosswise into triangles. Place the dough triangles onto a sheet tray and bake until light brown, 10 to 12 minutes. Let cool for 3 to 4 minutes on the tray before removing.
• Eat right away or store in an airtight container.
• In a small bowl, combine the yeast and sugar and whisk together with the warm water. Let sit for 15 minutes; when the water looks frothy and smells very yeasty, it's ready.
• In the bowl of a standing mixer fitted with the dough hook attachment, add the flours and salt. Pour in the yeast-water mixture and the olive oil. Mix to combine on medium speed. When a dough ball has formed, continue to knead until the dough is tight and not at all sticky, 5 to 6 minutes.
• Lightly oil a mixing bowl, place the dough in the bowl and cover with a tea towel or plastic wrap. Place the bowl in a warm place to let rise until doubled in size, about 1 hour. Punch the dough down and let it rise a final time for 30 to 40 minutes before using.

HOMEMADE CHEDDAR CRACKERS

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

60'S INDOOR S'MORES WITH HOMEMADE GRAHAM CRACKERS

Steps:

• If you're not making the s'mores right away, just pipe the marshmallow directly onto powdered sugar covered cookie sheets and let set until ready to use, at least 1 hour or overnight. If you're serving them right away, lay half of the graham crackers on a cookie sheet. Top with chocolate pieces to cover, then pipe "kisses" of marshmallow to cover the chocolate. (If using store-bought marshmallows, place 3 marshmallows on top of the chocolate layer. Leftover homemade marshmallows should be stored in airtight containers.) Heat the oven to 400 degrees F. Bake until the marshmallow is puffed and golden brown, about 3 to 5 minutes. Remove from the oven and top with the remaining graham crackers, pressing down slightly to make a sandwich. Serve immediately, while still warm.
• Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to "soft-ball" stage, or about 235 degrees F.
• Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons cold water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff and mostly cooled. Transfer to a pastry bag with a large plain tip.
• In a food processor or the bowl of an electric mixer, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse meal. Add the honey, molasses, water, and vanilla. Mix until the dough comes together in a ball.
• Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick or parchment lined cookie sheets. With a fork, prick several holes in each cracker. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

HOMEMADE CHEESE CRACKERS

Steps:

• 1. Combine cheese and buter until well blended.
• 2. Add flour,sugar,salt,and cayenne blend until well mixed.
• 3. Add water and mix until mixture comes together and forms a dough.
• 4. Knead dough until smooth.
• 5. Form into a ball, divide in half, and shape each half into an 8 inch log.
• 6. Wrap each log in plastic wrap and chill 2 hours.
• 7. Remove dough logs from refrigerator; slice into 1/4 inch disks and place on 2 baking sheets that are greased.
• 8. Poke a fork in the top a few times.
• 9. Bake 12-14 minutes at 375 degrees until just golden on the edge.