I have three cracker recipes that I have made…they are not too hard to make…Homemade Crackers
3 cups All-purpose Flour
2 teaspoons Sugar
2-1/2 teaspoons Salt
4 Tablespoons Fat (Olive Oil, Melted Butter, Bacon Drippings, Melted Coconut Oil, Or Melted Ghee)
1 cup Water
FOR THE OPTIONAL ADDITIONS:
1 Tablespoon Minced Fresh Herbs (Thyme, Rosemary, Sage, Or Dill)
1 Tablespoon Seeds (Sesame, Poppy, Fennel, Or Pumpkin)
1/4 cup Shredded Hard Cheese
Heat oven to 450ºF. Line two large sheet pans with parchment paper.
In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky.
Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick.
Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork.
Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers.
Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake.
Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.thepioneerwoman.com/food-and-friends/how-to-make-crackers/ Crispy Rosemary Sea Salt Flatbread Crackers
1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.
My 12- to 15-minutes baking time is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.
Substitute any fresh herb of your choice for rosemary. Substitute poppy, sesame, or fennel seeds for sea salt.
The magazine version of this recipe bakes the crackers for 18 minutes at 375 degrees F (190 degrees C).www.allrecipes.com/recipe/256101/crispy-rosemary-sea-salt-flatbread-crackers/?printview Cheese Sables (Crackers)
9 oz. (2 cups) unbleached all-purpose flour
1 tsp. table salt
1/8 tsp. cayenne
1/8 tsp. baking powder
7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
1 large egg, lightly beaten
1/2 cup finely chopped pecans or walnuts (optional)
1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze
Kosher or sea salt for sprinkling
Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.
Dump the dough on an unfloured surface. If you’re using nuts, sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.
Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.
Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.