Crispy savoury homemade crackers

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We call them biscuits here in South Africa, actually. But I think what Americans call biscuits are more like puffy scones to us, so I thought I’d go for ‘crackers’ instead.

Anyway, the point is: here’s a recipe for the easiest, crunchiest, thinnest, spiciest savoury crackers you’ll ever make at home… courtesy of my dear mom’s collection of recipes from years of kitcheneering 😉

Four main ingredients

Four main ingredients

Crispy savoury crackers

Ingredients

1 C cake/all-purpose flour

2.5 ml salt

1 ml pepper (1 ml? Seriously? Why not just say a pinch?)

1 ml cayenne pepper (or more if you like it hot)

15 ml butter

1/2 C cheddar cheese, finely grated (I like mature cheddar for this)

Cold water

Method

1. Sift together dry ingredients in a bowl.

2. Rub in the butter.

3. Add the cheese and just enough water to make a stiff dough. (Add it bit by bit and ‘cut’ it gently into the flour with a knife.)

NB: Avoid any unnecessary kneading and pressing. This is the only tricky part of the recipe. Your dough should be dry-ish to the touch but sticky enough to form a messy clump:

Don’t overmix or add too much water!

4. Roll out very thinly. What I mean by thin is this:

Roll out thinly

Roll out thinly

If it’s three millimetres thick, that’s about the max 🙂

Thin now = crunchy later

5. Cut out shapes with a cookie cutter of your choice and place crackers on a greased baking tray.

6. Prick the crackers with a fork several times each.

Pricked and primed for the oven

7. Bake for approx. 20 minutes at 190 °C. Afterwards, leave them to cool on the tray and they should just pop off easily.

NB #2: They burn very suddenly! Please keep an eye on them after the first 10 minutes and take them out when they start to look golden. They’re irredeemable when burnt but they’re fantastic when caught just a few minutes before that :mrgreen:

Golden harvest!

Golden harvest!

The idea is that you then use them as a base for any savoury topping you like… if you can stop yourself from eating them all before you prepare the first topping!

Perfect with savoury toppings or eaten plain

Perfect with savoury toppings or eaten plain

I’m sure you could change the spices in this recipe as you like, even adding dried herbs or changing the whole recipe into a sweet cracker instead (mmm… with cinnamon and cardamom perhaps… served still warm cracked over cold ice cream…). Ah, I was born to bake 🙂

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4 responses »

  1. I pretty much say no to cooking and baking but your recipes are so unique and interesting I really have to try them. With winter just getting started here, and the gravitational pull toward baking during cold weather, I think I will get these ingredients and bake bisquers (that’s for biscuits or crackers – whatever floats your boat. I had to use a q because a c just didn’t make for such an interesting word)

    • Bisquers, lol! I’ll remember that one 😀 Yes, I love the warmth and comfort of baking in the cooler months. Let me know if the recipe works for you 🙂

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