How much do you spend on your favourite artisan crackers?
This whole recipe might cost $1 and theyre so easy.
No kneading, no yeast, with flavour youll never get in store bought.
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Use for cheese platters, dips, or snack on them like chips!
First, the cost.
Ive always thought gourmet crackers were overpriced, but inflation has made them virtually impossible to justify buying.
Second, the flavour.
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.
You know I do!
For the cracker dough
Flour Just plain / all-purpose flour.
If using wholemeal, youll need to add a touch of extra water as it is more absorbent.
Dont use self raising flour, else your crackers will puff up and wont 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 oilTo add flavour.
Salt Essential, for flavour.
Water The liquid for the dough.
Just regular tap water.
Olive oil spray This helps the crackers bake up with a lovely golden colour.
Make a well in the centre then add the water and oil.
Mixusing the handle of the spatula until the flour is incorporated.
Bring together The dough will be a little sticky and shaggy, not smooth.
Scrape it out onto a lightly floured work surface.
Then knead it briefly just to bring the dough together into a ball.
The dough will look a bit bumpy and splotchy.
Thats ok. Thats why our crackers look rustic and artisan!
Cutthe dough in half.
We will roll and cut each out separately, and bake them on separate trays.
ie some become overly golden before others crisp up.
Or whatever shape you end up with.
It doesnt really matter because we cut it, and misshaped offcuts from the edges are rustic and real!
Sesame seed sprinkles Transfer the dough onto a sheet of baking paper (parchment paper).
Sprinkle with sesame seeds and the salt flakes.
Roll out #2 Then with the dough still on the paper, roll it out even more thinly.
Aim for 2mm / 1/12.
Thinner = crispier crackers!
(They fall off if you just sprinkle them after rolling it out.
Using water or oil doesnt glue them on enough either.)
You will get nice even pieces from the middle and offcuts on the edges (artisanal!
Notes: You have total creative freedom here with the shapes.
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.
3. spray and bake
Transferthe cut crackers still on the paper onto baking trays.
Dont re-arrange, theyre too thin to handle.
Then bake for 12 minutes at 200C / 400F (180C fan-forced).
Also, thinner and smaller pieces brown faster so move them to the centre of the tray too.
Pale white crackers = not crispy inside!
Coolon 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 its snack time!
However, they are neutral flavoured enough for dipping and spreading.
Head over to myDips recipe collectionfor more ideas.
So the highest and best use for homemade crackers?
Cheese platter, definitely!
But, dont reveal how easy they are to make.
Let them believe youre a kitchen-wizard domestic goddess (or god).
Nagi x
Artisan crackers FAQ
Will this work with gluten free flour?
Im afraid I havent tried, sorry to say!
What about wholemeal flour?
I havent tried but it should work.
I find the flour is a little more absorbent though so you might need a touch of extra water.
How long will homemade crackers keep for?
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3 to 4 days in an airtight container.
Other flavour options
So many possibilities!
Just copy the flavours of your favourite crackers at the shops.
Poppyseed, thyme, mixed seed, cracked pepper and rosemary come to mind.
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!
And just because I have them some photos of Dozer helping me shoot todays crackers!
My former shoot assistant, apparently now my boss.
