Two delicious recipes for homemade crackers. Mediterranean herb whole-wheat crackers and Cheddar cheese crackers. An easy recipe for a delicious snack.
Crackers, the July challenge of the daring bakers. Something I didn't make before and I really wanted to try sometimes. This recipe I've made in 2012 and the photo taken was not quite right at the time. So it was up to a renewal. With some time of this weekend, I choose to do a make over. And a great choice, because this was delicious. I loved the Cheddar crackers just as they were. The whole wheat crackers were great with a bite of cheese. Enjoy!
It's a good taste!
Recipe two sorts of homemade
crackers
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Two sorts of homemade crackers
Equipment
Ingredients
Cheddar cheese crackers
- 200 gram Cheddar grated
- 235 gram all purpose flour
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 120 mL olive oil extra vierge
- 120 mL water
- 1 teaspoon salt topping
- 1 teaspoon sugar topping
- pinch cayenne pepper topping
Mediterranean herb whole-wheat crackers
- 120 gram whole wheat
- 125 gram all purpose flour
- 2/3 teaspoon salt
- 180 mL water 37 degrees Celsius
- 55 mL olive oil extra vierge
- 1 teaspoon rosemary fresh , finely chopped
- 1 fresh tarragon fresh , finely chopped
- 1 fresh basil fresh , finely chopped
- olive oil topping
- sea salt course, topping
Instructions
Cheddar herb crackers
- Mix all the ingredients until you get a dough. When the dough sticks to much, add a little bit of extra flour. When it is falling apart, pour some water on the dough and mix again.
- Wrap the dough in plastic foil and let it rest for 2 hours in the refrigerator.
- Preheat the oven to 160 degrees Celsius.
- Roll the dough with a roller and cut the crackers with a cookie cutter.
- Lay baking paper on a baking plate and spread the crackers on them.
- Mix the salt, sugar and cayenne pepper for the topping.
- Sprinkle the topping onto the crackers
- Bake the crackers during 20 minutes.
Mediterranean herb whole-wheat crackers
- Mix all the ingredients until a dough is formed. Knead for at least another 5 minutes. When the dough is falling apart, pour a little extra water on it. When it sticks add a little extra flour.
- Put the dough in a bowl, cover it with a wet towel and let it rest for at least 30 minutes at room temperature.
- Preheat the oven to 220 degrees Celsius.
- Take your pasta machine and roll the dough. Cut the dough in squares.
- Layer a baking plate with baking paper. Put the crackers on them.
- Brush each cracker with olive oil and sprinkle some sea salt on top.
- Bake during 20 minutes or until the cracker becomes golden brown.
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