Making my own crackers had never even occurred to me until a few years ago when my brother-in-law whipped up a batch at a family gathering. They looked, smelled, and tasted delicious and he insisted they were easy to make. He wasn’t lying. Since then I have found that making crackers fits my personality very well for the very simple reason that they are very hard to screw up.
(Recipe to follow...)
Confession: I find it nearly impossible to follow a recipe all the way through, regardless of what I’m making. Even if I have all the ingredients called for (which I rarely do), my nonconformist side kicks in at some point during the culinary process and I simply have to mix things up a bit.
Sometimes that works out really well for me and sometimes … not so much. That’s why homemade crackers are amazing—I can throw in whatever flour I have on hand, whatever herbs I fancy, a little oil, an egg (if I feel like it), mix it, roll it, stick in the oven, and fifteen minutes later I have some variation on crackers that’s always pretty darn good. (Once I used only corn flour and the crackers took forever to bake and then were a bit too crumbly—but if my guests at that party are to be trusted, they still tasted great.)
Below is a recipe to get you started. Because I wanted these crackers to be gluten-free, I used one cup of almond flour and ½ cup of corn flour in the crackers pictured, but any flour will do. Wheat flour is an excellent base for a whole grain cracker, amaranth will give a little extra crunch, oat flour gives a slightly sweet flavor—go wild.
Double or triple the recipe below for a party.
Amazing Homemade Crackers
(Makes about a dozen crackers)
2 cups flour
½ teaspoon sea salt
1 1/2 tablespoons olive oil
Herbs or other seasonings to taste.
- Preheat oven to 350°
- In a large bowl, mix together the flour and sea salt.
- Whisk together olive oil and egg and add to dry ingredients, stirring until mixture forms course crumbs. Roll the dough into a ball. If it won’t hang together, add another ½ teaspoon olive oil.
- Cover a surface with parchment paper and put the ball of dough on it, placing another sheet of parchment paper on top. Roll out the dough to 1/8-inch thickness.
- Transfer to a baking sheet and peel away the top layer of paper, leaving the bottom one so the crackers won’t stick to the pan.
- Sprinkle fresh or dried herbs, grated cheese, cinnamon-sugar, or other seasonings over the top. Cut into squares.
- Bake for about fifteen minutes or until the crackers begin to brown. Remove from the oven and allow to cool for several minutes before transferring to a cooling rack.
Abigail R. Gehring is a bonafide homesteader and editor of several books, including Back to Basics (Third Edition), Homesteading, and Self Sufficiency. She divides her time between New York City and Vermont where she grew up and shares a home with her husband.