Cracker Recipes

I plan on making my own crackers, but haven’t tried these yet. This is one of my goals for this summer. They look easy!

I make my own bagels which are easy and taste great, so really how hard could crackers be. (Pun intended) 

Wouldn't some crackers be a fun break from bread, bread, and bread? The cheese crisps can't be made with your basic storage ingredients unless you have waxed your cheese and stored it away. But, I'll be posting Cheese Waxing information soon. I've bought the cheese wax and brushes, now I just have to find the time. If you have not put away waxed cheese then you could make the Ritz and Olive Oil crackers.

So, let's make some crackers this summer! Remember we want to learn many different ways to use our storage items.


Update on the Crackers! I made the Cheese Crisps and I may have sliced the dough slightly thicker than 1/8". I ended up having to increase the baking time to 30 minutes. I also raised the temp to 375 after they were not getting crispy. Of course ovens vary. I know with my electric oven here in Utah things take longer to bake than my gas stove in California did. It may have something to do with the altitude too. I was at sea level there, and in Utah, the elevation is just a bit higher. You know .... several thousand feet higher. 


They are very cheesy tasting. The crackers also spread on the cookie sheet so don't place them too close together like I did. 

Cheese Crisps

1/2 cup butter, softened

1 pound sharp cheddar cheese, finely shredded

2 cups flour

½ cup milk (just enough to moisten)

1 teaspoon salt

2 teaspoons garlic powder

4 dashes hot sauce or cayenne pepper

Directions:

1. Combine butter and cheese; cream until smooth. 

2. Add remaining ingredients mix well with hands. 

3. Divide dough in half; form each half into a roll make sure that it is tight without any air pockets. 

4. Wrap each in waxed paper or plastic wrap; twist ends to seal. 

5. Chill 3-4 hours. 

6. Cut each roll into 1/8" slices, and place on well greased or parchment lined cookie sheet. 

Bake at 350 for 10-12 minutes. (Watch carefully as they brown easily.)

Whole wheat soda crackers or "Ritz Crackers"

Ingredients:

4 cups flour

1 cup butter 

3/4 cup milk

1 teaspoon vinegar

1/2 teaspoon baking soda

1 teaspoon salt

Directions:

1. Work the butter into the flour with a pastry cutter or fork 

2. Next, stir the vinegar, baking soda, and salt into the milk, and add this to the butter-flour mixture. 

3. Form the dough into a ball.

4. Let rest for 1 hour 

5. Roll out very thin This is easer rolled in the baking sheet or with a Pasta Machine.

6. Lightly salt the tops and press with the roller 

7. With a fork randomly make fork marks in the rolled out dough cut with a pizza cutter. Make any shape you like diamonds square, or rectangle. You can use a ruler but the random look of the different sizes makes them look rustic. 

8. Bake the crackers at 375 degrees F for about 10 to 15 minutes or until crisp. 

9. The crackers should not get too brown, just a sprinkling of brown on top.

Olive oil crackers

3 cups whole wheat flour

1 teaspoon salt

1 cup warm water

½ cup olive oil

Directions:

1. Measure flour, salt, water and olive oil. 

2. Form the dough into a ball.

3. Let rest for 1 hour. 

4. Roll out very thin This is easer rolled in the baking sheet.

5. Lightly salt the tops and press with the roller 

6. With a fork randomly make fork marks in the rolled out dough cut with a pizza cutter. Make any shape you like diamonds square, or rectangle. You can use a ruler but the random look of the different sizes it makes them look rustic. 

7. Bake the crackers at 375 degrees F for about 10 to 15 minutes or until crisp. 

The crackers should not get too brown, just a sprinkling of brown on top.