Cracker Recipes

Discussion in 'Pastries & Baking' started by chrislehrer, Sep 7, 2010.

  1. chrislehrer

    chrislehrer

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    So I've decided I'm sick of buying overpriced and basically mediocre crackers, and I'd like to bake my own. I've found one recipe for a butter cracker that looks okay, but what I'm really looking for is things akin to water crackers: simple, crunchy, easily flavored by adding poppy or sesame or whatever to the dough.

    It looks to me as though you just take flour and add enough water to make it come together, knead, rest, roll thin, prick, bake reasonably hot.

    Comments and suggestions? I've never done something quite like this. Pie crust, sometimes; bread, often; but not crackers.
     
  2. siduri

    siduri

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    Chris, i don;t know where i saw this, but I remember reading something about "soda crackers" i think, that are beaten, like with a mallet.  Now maybe i'm mixing it up with biscuits ("southern beaten biscuits" comes to mind") but I think also there were beaten crackers.  Those little blisters good crackers have, i think they come from some sort of gluten production?  Unlike bread, crackers are dry and crisp, unlike piecrust, they hold together and crackle when you bite them. 

    I did have some nice cracker-like things at a friend's house.  She made bread dough with some oil in it, and rolled it out very thin and it was crisp and almost cracker like (not nearly as tender, but she didn;t do any real work on them, probably just let them rise and then rolled them out.  Maybe beating them you'd create the blisters, and then rolling very thin.)  I'm guessing some fat makes them tender, and the kneading makes them crisp.

    Hopefully someone with a real recipe will be able to help.
     
    Last edited: Sep 7, 2010
  3. chrislehrer

    chrislehrer

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    Thanks, Siduri. Good stuff to mull over, and play with once I've got a good base.

    As you say, though... anyone with real recipes?
     
  4. petalsandcoco

    petalsandcoco

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    Chris,

    I make crackers alot at work. Some of the ones I make are long as they sit across the bowl, others I make a disk , put a slit and hang off the bowl or cup ( or I use the disc and put toppings on it and rest it on the top of the soup ), different sizes, flavors.

    The first pic was made free hand , no molds, rosemary and a hint of garlic. The second patch I made this morning, simple, red peppercorns crushed with Parm.

    I don't know what others use but I use 2 cups flour, 1 tsp baking powder, salt, 1/3 olive oil, 2/3 very warm water....mix it up , roll it out as thick or thin as you want and pick your choice of spices.

    I know you have children, maybe you could make some with cinnamon and brown sugar ?

    Hope this helps

    [​IMG][​IMG]
     
    Last edited: Sep 10, 2010
  5. siduri

    siduri

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    Those look lovely.  I love crackers, will have to try it. 
     
  6. petalsandcoco

    petalsandcoco

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    Thank you Siduri,

    They usually take 10-15 minutes to cook. Once I see them get  light  and golden then I turn them for a few more minutes.

    ps. please forgive my typo's, I am forever posting when there is never enough time. either that or it gets lost in translation.
     
  7. chrislehrer

    chrislehrer

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    Thanks, Petals. Looks great! I'll give it a go.
     
  8. hanna89

    hanna89

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    Those look so good. Nice and crispy.