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Easy Homemade Crackers

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By Staff | Feb 25, 2015

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    Over the weekend I went to put together a platter of cheese and crackers and realized we had run out of crackers. I’ve never made my own crackers before, but I thought, why not? I love to bake, especially trying a new recipe.

    I ended up making two kinds of crackers, a white cracker and a wheat cracker. The white cracker recipe is below. I did find them a bit messy, quite a few of the poppy seeds fell off, but they are tasty! Homemade always tastes best, anyway, I think!

    White Crackers

    1 cup semolina flour
    1/2 cup white whole wheat flour
    1/2 cup white flour
    3/4 teaspoon salt
    1 teaspoon sugar
    3/4 cup warm water (I used zucchini milk)
    2 tablespoons olive oil
    3 tablespoons seeds: poppy or sesame
    1 teaspoon kosher or sea salt (optional)

    Mix together the semolina, flours, salt and sugar in a medium bowl or in your KitchenAid mixer.

    Add the water and mix it together. Use your hands to form a dough ball. Knead with your mixer or on a floured surface for 2 to 3 minutes.

    Place back in bowl, cover with plastic, and let rest at room temperature for 30 minutes.

    Line a cookie sheet with parchment paper. Preheat oven to 450 F.

    Divide dough into three equal parts. Taking one at a time, roll out with a rolling pin to about 1/8-inch thickness on your floured surface. Transfer dough to the parchment paper.

    Brush with oil to form a very light covering. Sprinkle some of the seeds and salt (if using) on the top. Place a piece of plastic wrap over the dough and roll firmly over it with your rolling pins to help the seeds adhere. Remove the plastic wrap and prick your dough with a fork every couple of inches. Use a pizza cutter to cut dough into the size crackers you want.

    Transfer dough and parchment paper to oven, onto a pizza stone if you have one, otherwise on your cookie sheet. Bake for 7 to 9 minutes, rotating the parchment paper about halfway through baking to ensure even browning. Watch the crackers closely to make sure they don’t burn. Remove from oven and cool on a wire rack for 10 minutes. Repeat with the rest of the dough.

    Yields about 4 dozen small crackers. Store in an airtight container for up to one week.

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