Tuesday, March 29, 2011

Baking Gourmet Crackers in a Jiffy

Fresh baked crackers ready in 30 mins.

Who knew fancy crackers were ridiculously easy to make? And they require five basic ingredients: flour, water, olive oil, baking powder and salt. The rest is up to your taste and imagination. I like to throw in dried rosemary, flax seeds, grated Asiago cheese, smoked paprika, crushed cumin seeds and powdered cumin, fresh ground black pepper, and crushed red pepper flakes. But that's just me. Garlic salt and grated Parmesan also taste great. Maldon sea salt flecked on top also works. The point is it's fun to experiment. And if you're like me, you'll be baking these beauties weekly.

The secret is to press the dough as thinly as possible without tearing it. Too thick and the crackers will be soft (but still tasty!). Preheat oven to 400 degrees.

Mix dry ingredients in a big bowl:

2 cups flour
3/4 teaspoon salt
1 teaspoon baking powder
*spices and grated cheeses of choice

*Mix and match your choice of spices and/or cheeses: dried rosemary, grated hard cheese, paprika, garlic salt, onion powder, cumin (crushed cumin seeds add flavor and texture, powdered adds flavor only - I use both), crushed pepper flakes or cayenne pepper, black pepper, flax seeds or poppy seeds.

Add to dry ingredients:

1/3 cup olive oil
2/3 cup warm water

Mix dough with spoon (wooden if possible) until a soft ball forms.

Dough forms in a few stirs
Split dough in half to form two smaller balls. Patiently press out each ball on lightly greased 15" x 10" baking sheet until the dough reaches the edges. Use either your finger tips or a rolling pin. Dough should be as thin as possible. Slice in squares with pizza cutter or knife. Bake for about 14 mins. til lightly toasted and crisp. Remove from pan, let cool and store in airtight container. Serve with your favorite toppings or alone.

Instant snacking


  1. Looks yummy, how long do they keep? If they last that long?

    1. Hi. These are seriously addictive. Friends and family love them. They can easily last up to 2-3 weeks, but I bet they'll be eaten sooner. Lately I top with a sprinkle of parmesan cheese. Delicious!

      The secret is in rolling them out thinly enough. One batch makes 2 and a half 10" x 15" baking sheet pans full of crackers.