Homemade Crisp Crackers Recipes

Steps:

• In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

Steps:

• Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
• Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
• Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
• Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
• For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
• For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
• For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
• For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
• Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
• Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.

Steps:

• Put the white flour, wheat flour, salt, and cold butter in food processor.
• Process well.
• Blend in the cold water.
• Mixture should be crumbly, yet hold its shape when pressed together.
• If too dry, add a little more water.
• Gather mixture into a ball.
• Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
• Cut dough into desired shape.
• Place unbaked crackers onto greased cookie sheet.
• Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
• Bake in 400 degree oven for 10-14 minutes.
• Cool on wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, salt, and paprika together in a stand mixer fitted with the paddle attachment. Add butter and mix until small crumbs form. Slowly add water and mix until a semi-stiff dough forms. Divide dough in half.
• Roll on a lightly floured surface to a thickness of 1/8 inch; cut into desired shapes and transfer to a baking sheet. Lightly prick each cracker a few times with a fork or toothpick. Sprinkle with additional salt. Repeat with remaining dough.
• Bake in the preheated oven until crispy and lightly bronzed in color, 5 to 7 minutes. Remove from the oven and transfer to a wire rack to cool. Cool and store or serve as desired.

Steps:

• Preheat oven to 350°F.
• Combine flour, garlic, rosemary, pepper and baking soda.
• Add water and mix until smooth dough forms.
• With rolling pin, flatten dough until 1/8 inch thick.
• Sprinkle salt over dough.
• Bake on cookie sheet 10 minutes until firm (dough should still be pale).
• Remove and cut into desired shape with sharp knife.
• Return to oven until browned and crunchy.