How To Make Crackers Food

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

ALMOND FLOUR CRACKERS

Steps:

• Preheat oven to 350°F.
• Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together until the mixture turns into dough.
• Place the dough on a piece of parchment paper and cover with a second piece of parchment.
• Pat it out with your hands and then use a rolling pin to roll out the dough. You'll want the dough to get pretty thin - about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape, but it's okay if it's not perfect.
• Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of flaked sea salt over the dough. Use your hands to press the salt down to help it stick. This step is optional, but the flaked sea salt makes the crackers really pretty.
• With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1/2 -1 inch. If you want to get fancy you can use a tooth pick to create a little hole in the center of each cracker.
• Carefully transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
• Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
• Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.

HOMEMADE RITZ CRACKERS RECIPE

Steps:

• Preheat oven to 400 F.
• Put the flour, baking powder, sugar, and 1/2 tsp of the salt in the food processor.
• Pulse to combine.
• Add cold butter a few small pats at a time, and pulse to combine.
• Add vegetable oil. Pulse to combine.
• Add water a little bit at a time. Pulse to combine after each addition. The dough should start to form a ball.
• Roll dough out as thin as you can. Mine ended up being all different thicknesses. Don't sweat it; they are homemade crackers! If you are really concerned, use a pasta maker to make the dough all one thickness.
• Use cookie cutters to cut the dough out. You can make them Ritz-shaped or any shape that you like.
• Poke holes in the dough in the Ritz pattern or any pattern you like (smiley faces would be fun!). Keep in mind that the holes are not just decorative; they help the crackers to bake evenly - so be sure to poke some.
• Bake the crackers on a parchment- or Silpat-lined baking sheet for ten minutes or until the crackers just begin to brown.
• While the crackers are baking, melt the remaining butter and mix in the remaining salt. (Some people said that my crackers weren't salty enough, so add more or less salt to your taste.)
• As soon as you remove the crackers from the oven, brush them with the salty butter.
• Cool and eat!

EASY HOMEMADE CRACKERS IN 5 MINUTES

Steps:

• Preheat oven to 400 degrees Farenheit
• Measure out dry ingredients into large mixing bowl. Cut in butter until it looks like pea sized clumps. Add in water and honey, stir until just combined.
• Lightly flour a baking sheet or stone. Roll dough out on it. Use a pizza cutter and cut into desired shapes. Sprinkle with sea salt.
• Bake for 10 minutes!

FIRE CRACKERS

Steps:

• Line crackers on ends (like dominoes) in an air-tight container.
• In a small bowl, mix oil, dressing mix, peppers, and garlic powder.
• Stir until all ingredients are well mixed.
• Continue to stir to prevent the pepper from settling on the bottom of the bowl.
• Spoon mixture evenly over crackers, like drizzling icing on a cake.
• Close lid tightly and flip the container over every 5 minutes for about 20 minutes. Lightly shake back and forth to make sure all the crackers are coated.
• Store in a ziplock bag. Will keep for about a week -- if they last that long!

THE BEST SEEDED CRACKERS

Steps:

• Mix all the ingredients in a large mixing bowl. Then add water and stir well.
• Set aside and allow to thicken for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency. This is your cracker 'dough.'
• Transfer the mixture over to a baking sheet covered with parchment paper. Spread into a thin layer. You might need to use two baking trays. I don't measure mine, but I like my crackers to be around 4-5mm in thickness.
• Bake in the oven for 1 hour at 150ºC/300ºF. You can adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye, though - because of how thin the crackers are, they can burn quickly.
• To get evenly cut flax seed crackers, you can cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter to do this really quickly, or a knife.
• However, you can also just break them apart after baking, into 'uneven' pieces, for a rustic look.
• Remove the crackers from the oven and leave to cool completely before transferring to a container/ eating.
• How To Store:These keto crackers will store in an airtight container for up to three weeks at room temperature. They may last longer, but I've never had any left past that point.Depending on what additions you add to the crackers (such as cheese), then this may vary. But the plain seed crackers themselves don't have anything that 'spoils,' so they should be okay for weeks.

HOW TO MAKE YOUR OWN HOMEMADE " GRAHAM CRACKERS "

Steps:

• Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.
• Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs.
• In a separate bowl, mix the honey, molasses, water and vanilla.
• Sprinkle this mixture over the dry ingredients and toss with a fork until well blended.
• Form the dough into a ball.
• Cover and chill for several hours.
• Cut the dough in half and let it sit for 15 minutes at room temperature.
• Sprinkle a piece of wax paper with whole wheat flour.
• Roll out one of the dough pieces flat to about 7 x 15 inches.
• If the dough cracks or breaks, just pinch the edges back together.
• Poke a fork into the dough at 1/2-1" intervals.
• Then cut into 2 1/2" squares.
• Use a spatula to move the squares to a large, ungreased baking sheet.
• You can place them close together.
• Repeat with the other half of the dough.
• Bake in the center of the oven for 15 minutes at 350 deg F or until lightly browned on the edges.
• Store at room temperature in an airtight container.
• Will keep up to a month (Remember there are no preservatives).

HOMEMADE SODA CRACKERS

Steps:

• Try Chuck's homemade soda crackers and you'll never go back to the store-bought ones.
• In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.
• In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.
• Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.
• Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.)
• Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.
• With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.
• Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.
• Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.
• Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.
• Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.