Cracker Recipes

Recipes to make yummy homemade crackers including Cheddar-cornmeal Crackers, Sesame Water Crackers, Cream of Rice Crackers, Parmesan Crackers, Soda Crackers, Banana Crackers, Digestive Biscuits, and Coffee Crackers.

 

Title: Cheddar-cornmeal Crackers

      2 c  Shredded cheddar cheese
      6 tb Unsalted butter
    3/4 c  All-purpose flour
    1/2 c  Cornmeal
    1/2 ts Ground cumin
    1/4 ts Cayenne pepper
    1/4 ts Salt

Adjust oven rack to middle position. Preheat oven to 350 degrees

In a food processor fitted with the metal blade, blend together the cheese and butter.

Add the flour, cornmeal, cumin, cayenne and salt; process until the dough forms a ball.

Divide the dough in half and roll each into 1-1/2 inch diameter cylinder.

Wrap in plastic wrap and refrigerate until completely chilled, several hours or overnight.

Cut the dough into rounds 1/8 inch thick and place on baking sheets.

Bake in a preheated 350 degree oven 10 minutes, or until lightly browned around the edges. Immediately remove the crackers from the baking sheets and cool on wire racks.

Store in airtight containers.

 

 

Title: Sesame Water Crackers

      2 c  All-purpose flour
      1 ts Baking powder
    1/2 ts Salt
    2/3 c  Warm water
    1/3 c  Vegetable oil
      1    Egg white blended with 2 Tbs
           -water
      6 tb Sesame seed

These crackers are excellent served with salad, soup, cheese or spreads. Makes about 4 dozen

Preheat oven to 400 F.

Lightly grease two 14x17-inch baking sheets.

Combine flour, baking powder and salt in large bowl. Stir in water and oil, mixing until smooth dough forms. Halve dough.

Flatten 1 piece into large square directly on 1 prepared sheet.

Cut into 2 3/4 x 3 1/4-inch pieces, leaving in place on baking sheet. Pierce all over with fork. Brush generously with egg white mixture. Sprinkle with half of sesame seeds.

Repeat with remaining half of dough.

Bake until crackers are dry and golden, 10 to 12 minutes.

Cool on racks. Store crackers in airtight container.

 

 

Title: Cream of Rice Crackers

  1 1/2 c  Cream of rice, regular or
           Quick cooking*
      1 c  All-purpose flour
    1/4 c  Sugar
    1/2 ts Salt
      4 tb (1/2 stick) butter or
           Margarine, softened
    2/3 c  Milk

"If you have a food mill, make your own cream of rice by grinding whole rice to a medium coarsness. The difference in taste between this and the commercial cereals is as marked as that between ordinary and freshly ground coffee.
 
Preheat the oven to 325~ F.
 
In a large bowl or in the food processor, combine the cream of rice, flour, sugar, and salt. Cut in the butter until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball.
 
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes.
 
Place the crackers on an ungreased baking sheet and prick each one all the way through in 2 or 3 places with the tines of a fork.

Bake for 20 to 25 minutes, or until light golden brown.

Cool on a rack.

Yield: 85-95.
 
VARIATIONS: Substituting half-and-half or cream for the milk will result in a richer cracker.
 
For a different taste, substitute cream of wheat or cream of rye cereals for the cream of rice.

 

 

Title: Parmesan Crackers

      8 tb (1 stick) butter or
           Margarine, softened
      2 c  All-purpose flour
  1 1/2 c  (about 8 ounces) finely
           Grated Parmesan cheese
      1    Egg yolk
    1/2 c  Water

Preheat oven to 350 degrees F.

In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. Add the cheese and egg yolk and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball.

The texture will be somewhat crumbly, but the dough will hold together when pressed.

Divide the dough into 2 equal portions for rolling.

On a floured surface or pastry cloth, roll each into a rectangle about 1/4 inch thick. Cut out individual crackers about 2 inches across with a cookie cutter or sharp knife and arrange them on an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork.

Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until medium brown. Cool the crackers on a rack.

Yield: 40-50.

 

 

Title: Soda Crackers

      4 c  flour
      1 ts baking powder
    3/4 c  shortening
  1 1/3 c  milk
           salt to taste

Mix flour, baking powder and shortening; add milk an blend well.

Form a ball of dough and cut into four pieces.

Roll dough out very thin.

Cut with a cookie cutter or the top of a glass (wet the glass first).

Place on cookie sheet.  Prick with a fork 4-5 times and sprinkle with salt.

Bake at 375 degrees 8 to 10 minutes or until golden (watch crackers carefully so they don't burn).

 

 

 

 

Title: Banana Crackers

      2 c  All-purpose flour
    1/4 ts Salt
    1/8 ts Baking soda
      6 tb butter or margarine, softened
   2/3 c  Mashed banana (1 large)
      2 tb Honey
      2 tb Warm water

Preheat oven to 350 degrees F.
 
Combine the flour, salt, and baking soda in a large bowl; cut in the butter until the mixture resembles coarse meal. Add the banana and blend well.
 
In a separate bowl, dissolve the honey in the warm water.

Slowly add the honey/water to the flour/banana mixture and blend to form a dough that will hold together in a ball.
 
Divide the dough into 2 equal portions and roll the dough thinly.

Cut into circles using a cookie cutter.

Arrange crackers on a lightly greased cookie sheet.
 
Prick each cracker in 2 or 3 places with the tines of a fork.

Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown.

Cool on a rack.

 

 

Title: Digestive Biscuits

    1 c  Butter
    4 c  Whole wheat flour
    1 c  Dark brown sugar
    1 ts Baking soda
    1 ts Cream of tartar
    1    Egg, lightly beaten
  1/2 c  hot water

Preheat oven to 350 degrees F.

Cut butter into flour until mixture resembles coarse meal.

Add sugar, baking soda, cream of tartar, egg, and enough water to make dough into pastry-type consistency.

Roll dough out on a floured surface until very thin

Cut into whatever sizes and shapes you prefer.

Bake on ungreased cookie sheets about 15 minutes or until golden brown.

Cool crackers on wire rack.

 

 

Title: Coffee Crackers

    3/4 c  All-purpose flour
    3/4 c  Oat flour
    1/4 c  Sugar
      4 tb butter or margarine, softened
    1/3 c  Strong brewed coffee, cooled

Preheat the oven to 325~F.
 
Mix the flours and sugar together in a large bowl; cut in the butter until the mixture resembles coarse meal.
 
Add the strong coffee and blend to form a dough that will hold together in a ball.

Divide the dough in half and roll out to about 1/8" thickness.

Cut crackers into shapes using a cookie cutter.
 
Place the crackers on a lightly greased cookie sheet; prick crackers with a fork.

Bake for 12 to 15 minutes or until the crackers are nicely browned; cool on wire rack.

 

 

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