Homemade Crackers

 These are not as difficult as they sound!  
These Homemade Crackers are light and flakey with a slight crunch from the salt followed by a buttery finish!  I made these with healthier options, but if you can’t find them I put a substitute in parenthesis. You can make this dough ahead of time and freeze it to use when you need it.  These are so much better than buying processed store-bought crackers. 
Here’s what you need:
2 cups whole wheat flour (you can use all-purpose as well)
3 teaspoons baking powder
1 tablespoon evaporated cane juice (or regular sugar)
1/2 teaspoon salt (plus more for topping)
6 tablespoons unsalted butter, COLD (plus about 3 tablespoons more for topping, melted)
2 tablespoons olive oil
2/3 cup cold water 
*Combine the flour, baking powder, sugar, and salt in a food processor 
*Pulse to combine
*Cut the cold butter into small cubes and add to the food processor
(Note: You can also do this my hand with a pastry cutter)
*Pulse to combine until the mixture looks like small peas
*Add the olive oil while pulsing the processor
*Add the cold water while pulsing the processor 
*The dough will form a ball

*Roll the dough out to about 1/4 inch thick.  This is a pretty durable dough so it’s not hard to roll out.  Make sure to slightly flour your surface. 
*Refrigerate for 20 minutes
*Preheat your oven to 375 degrees

*Use a cookie cutter or biscuit cutter (about 1 1/2 inch) to cut out the crackers
*Use a fork to prink 4 sets of holes in the dough
*Bake for about 10-12 minutes or until they begin to brown slightly
*Once removed from the oven brush them with the melted butter and sprinkle them with salt.  I really like using Fleur de Sel.
These are more of a “Ritz Cracker” than a super crunchy cracker. 

Inspired by Cupcake Project

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