HOMEMADE CRACKERS

A beautiful cocktail Charcuterie, whether sizable for a party, or a single board for lunch, calls for equally beautiful artisan crackers!

I never skimp on the quality of cheeses and meats I use for my serving boards. I also give thought to the types of dips I might serve. So, why do I simply grab a few boxes of crackers at the market to serve with my thoughtfully prepared charcuterie presentation?

Not anymore!

Homemade crackers are about the easiest accompaniment to a lovely cocktail or lunch presentation. They take about fifteen minutes to mix, roll and cut. About that long to bake, and they are beautifully ready to serve.

A variety of flavors can be added to the mix and/or the toppings, but make no mistake, even with nothing other than a sprinkle of salt, these crackers are a hit!

Ingredients

  • Flour – 2 1/4 cups (all purpose)
  • Barley flour – 1/2 cup (adds texture and it can be substituted with oat flour, or an other type of flour, or simply all purpose)
  • Salt – 2 teaspoons
  • Sugar – 2 teaspoons
  • Herbs – 1 tablespoon (optional)
  • Olive oil – 4 tablespoon (any oil or melted butter can substitute)
  • Water – 1 cup

Instruction 

In a food processor, place dry ingredients and herbs. Pulse. While the machine is running, slowly pour in the oil and water. It will come together into a ball very quickly. If the dough feels wet/sticky, add a little more flour while machine is running. If too dry, simply add a bit more water while machine is running.

Roll out dough onto a floured surface. Once the dough is placed onto the baking sheet, cut into desired shapes (rectangle, square, round with a cookie press). Before baking, decide on your topping options (below).

Bake at 375 for 12-15 minutes if rolled thin, 15-20 for a little thicker, until golden.

Topping Options

  • Cream, milk, oil, or egg wash – 2 tablespoons to brush on top of the cracker dough before baking
  • Salt, pepper, sesame seeds, caraway seeds, poppy seeds, oats, or any other dried herb can be sprinkled across the top before baking

These crackers will keep for a week in an airtight container, or longer in the fridge. So good and so worth 30 minutes to invest in your own artisan crackers!

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