For the life of me i cannot find palm-oil free crackers in compostable / recyclable packaging so I’ve had to learn to make our own and would you believe it’s dead easy, and quick!
- 250g all-purpose flour, or a mix of all-purpose and whole grain flours
- 1 teaspoons sugar
- 1 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup water
- Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
- Reheat the oven to 230°C / 450°F.
- Sprinkle your baking sheet with flour and set aside.
- Mix together the dry ingredients in a bowl.
- Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Working from the center of the dough out, roll the dough into a rectangle roughly 3mm thick. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
- Using a pizza cutter or a sharp knife, cut the dough into individual crackers.
- Transfer the crackers to the baking sheet. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
- Brush the surface of the dough with olive oil. (optional: combine the seeds in a small bowl and sprinkle evenly over the surface of the dough)
- Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest.
- Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you’re crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.
You can double this recipe very easily to make more crackers and a photo tutorial for this recipe is available on Kitchn.com
PS – These crackers don’t keep crisp overnight so they’re best eaten on the day of making.
7 thoughts on “Homemade Crackers”
Great. I will definitely be trying these out
Good on you. Let me know how you get on. I should say that if they get overcooked then can be as hard as rocks. I find best to slightly undercook if anything and then you can always recrisp them in the oven as required.
Thanks Elaine, with palm oil “fatbergs” washing up on British beaches (said to be dangerous for dogs – no mention of effect on humans) it’s very useful to have an alternative and one that you’ve found easy enough to make. Have shared it on Facebook, thank you.
Gosh, didn’t hear about those fatbergs. How gross! Thanks so much for sharing.