Homemade crackers

You can easily make your own crackers with just a few pantry staples. Add seeds, nuts or herbs, if you like.

Credit: Mary Makes It Easy

• serves

  6-8

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 1 cup (130 g) plain (all purpose) flour
• ½ cup (70 g) wholemeal (whole wheat) flour
• 1 tsp (4 g) sugar
• 1 tsp (4 g) kosher salt
• ¼ tsp freshly ground black pepper
• ½ cup (125 ml) water
• 2 tbsp + 1 tsp (45 ml) olive oil
• Flaky sea salt
• Seeds, chopped nuts, and/or chopped woody or dry herbs

Instructions

1. Heat your oven to 200°C (400°F).
2. In a large bowl, stir together the flours, sugar, salt and pepper. Add in the water and oil and stir into a dough. Turn the dough out onto your counter and knead lightly just to bring together.
3. Place the dough on a piece of parchment paper and roll out to about 3 mm (1/8 inch) thick. Transfer the parchment and dough to a baking sheet. Dampen your hands lightly with water and rub the top of the dough with your hands. Scatter with flaky sea salt and any seeds, nuts, and/or herbs you’d like, pressing down to adhere. Lightly score surface, if desired (this will make for cleaner breaks after baking).
4. Bake for 15 to 20 minutes or until golden brown and very crisp. Allow the cracker to cool completely before breaking up into pieces.

Note

•The wholemeal flour can be substituted with other whole grain flours or even more plain (all-purpose) flour.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.