Robin Daumit

HOMEMADE CRACKERS

Robin Daumit
HOMEMADE CRACKERS

A beautiful cocktail Charcuterie, whether sizable for a party, or a single board for lunch, calls for equally beautiful artisan crackers.

I never skimp on the quality of cheeses and meats I use for my serving boards. I also give thought to the types of dips I might be serving. So why do I simply grab a few boxes of crackers at the market to serve with my well thought out charcuterie presentation?

Not anymore!

Homemade crackers are about the easiest accompaniment to a lovely cocktail or lunch presentation. They take about fifteen minutes to mix, roll, and cut. About that long to bake, and they are beautifully ready to serve.

A variety of flavors can be added to the mix and/or the toppings, but make no mistake, even with nothing other than a sprinkle of salt, these crackers are a hit!

Ingredients:

-        Flour – 2 ¼ cups (all purpose)

-        Barley flour – ½ cup (adds texture and it can be substituted with oat flour, or any other type of flour, or simple all purpose)

-        Salt – 2 teaspoons

-        Sugar – 2 teaspoons

-        Herbs – 1 tablespoon (optional)

-        Olive oil – 4 tablespoons (any oil or melted butter can substitute)

-        Water – 1 cup

Topping:

-        Cream, milk, oil, or egg wash – 2 tablespoons to brush on top of the cracker batter before baking

-        Salt, pepper, sesame seeds, caraway seeds, poppy seeds, oats, and topping can be sprinkled across the top before baking

Bake at 375 for 12-15 minutes if rolled thin, 15-20 for a little thicker, or until golden

 In a food processer place the dry ingredients and herbs. Pulse. While the machine is running, slowly pour in the oil, and water. It will come together into a ball very quickly. If the dough feels wet/sticky, add a little more flour while machine is running. If too dry, simply add a bit more water while machine is running.

Roll out onto a floured surface. Cut into desired shapes (rectangle, square, round with a cookie press) once the dough is placed onto the baking sheet.  I like to roll out my dough on parchment paper and simply slide the paper onto my baking sheet. 

Brush cream or other desired topping across the cut cracker dough. Sprinkle desired topping, and bake.

Video (at the top of the page) will give you the visual How-To!

These crackers will keep a week in an airtight container, or longer in the fridge. So good, and so worth the 30 minutes invested in your own artisan crackers.