Recipe: Homemade Cracker Recipes (6)

PARMESAN CRACKERS

1 1/2 cup pastry flour
3 oz. parmesan cheese, grated
3 oz. water
1/2 tsp. cayenne pepper
1/4 tsp. cream of tartar
1/4 tsp. baking soda
1/4 tsp salt (or to taste)
3 tbsp. sesame seeds (for topping)

Combine all ingredients except the sesame seeds in the bowl of an electric mixer and mix on low speed with the hook until the dough becomes smooth. Roll the dough into a ball and wrap tightly in plastic film. Refrigerate for an hour or overnight if possible.

Unwrap the dough and, using a large kitchen knife, cut in into slices about 1/2 inch thick. Roll the dough through a pasta roller as thin as possible and lay the sheets onto a parchment lined baking tray.

Brush the surface of the dough with water and sprinkle sesame seeds on the top.

Bake at 400 degrees F until the crackers become golden brown.

Break into pieces and serve.

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OATMEAL CRACKERS
From: Kitchen Klatter Cookbook

1 cup lard or vegetable shortening
1 cup sugar
1 egg
1 tsp vanilla flavoring
1/2 tsp lemon flavoring
3 cups quick rolled oats, uncooked
2 tsp milk
1 1/2 cups flour
1 tsp baking soda
1 tsp salt

Cream shortening and sugar together well, and then add the egg and flavorings. Stir in the oats and milk; set aside.

Sift together the flour, baking soda and salt; add to the creamed mixture. (You probably will have to use your hands to work in the dry ingredients thoroughly!)

Shape into rolls, wrap in waxed paper or foil, and store in the refrigerator.

When ready to bake:
Slice thinly and bake on a greased cookie sheet at 375 degrees F until lightly browned.

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PEPPER CRACKERS
Source: What to Cook When you think there is nothing in the house to eat by Arthur Schwartz
Makes 2 approximately 12x8-inch sheets

"This is an unbelievably quick fix for a cocktail or soup accompaniment."

1 1/2 cups flour
1/2 tsp salt
1/2 tsp plus 1 tsp. (or to taste) freshly ground black pepper (coarsely ground, not too fine)
2 tbsp vegetable oil
7 to 9 tbsp cold tap water

Preheat oven to 350 degrees F.

In a medium mixing bowl, stir together the flour, salt and pepper. Add the oil and stir until mixture resembles fine meal. With a fork, stir in the cold water, using just enough to make the dough gather into a ball.

Divide the dough in half and, on a well-floured board, roll out each half as thinly as possible into a rough rectangle that fits on a baking sheet. Place dough on baking sheet and if you want neat-looking crackers, score it into squares or diamonds.

Bake for 25-30 minutes, turning after 15 minutes. Dough should be a pale brown and snap, not bend.

Break into crackers or irregular pieces. Can be stored in a tin.

VARIATIONS:
Instead of black pepper, season with hot red pepper flakes or any other spice that seems appropriate to the crackers' eventual use. Or, after the dough has been transferred to a baking sheet, sprinkle with coarse salt and press lightly into the top.

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CHEDDAR CRACKERS

1 1/2 cups unbleached flour; sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 dash cayenne pepper
1/2 cup butter or margarine
2 cups finely grated extra sharp cheddar cheese

Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator.

TO BAKE:
Slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool.

Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely.

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CRUNCHY, MUNCHY CRACKERS

2 1/2 cups rolled oat or barley flakes
1/2 cup barley flour
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
1/2 cup sesame seeds (for topping)

Heat oven to 300 degrees F.

Combine oats, barley flour, salt, water, and oil in a large bowl; mix thoroughly. Shape the dough into a rectangle and roll it paper-thin on a lightly greased, rimless baking sheet.

Moisten the surface of the rolled dough with a damp pastry brush, and sprinkle seeds on the dough. Roll again to press seeds into the surface. Using a knife or pizza cutter, cut the dough into 1-inch squares.

Bake until thoroughly dry and slightly brown, about 40 minutes.

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GRAHAM CRACKERS
Makes 24 crackers

1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup rye flour (plus additional for rolling out the dough)
5 tbsp sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
3 tbsp unsalted butter, chilled and cut into small bits
1/4 cup solid vegetable shortening
2 tbsp honey
1 tbsp molasses
1/4 cup cold water
1 tsp vanilla extract

Blend the dry ingredients together in a bowl. With a pastry blender or your fingertips, work in the butter and shortening until small, even particles are formed; set aside.

Mix the remaining ingredients together in a small bowl. Sprinkle gradually into the dry ingredients, tossing with a fork until the liquid is evenly incorporated. Press the dough together into a ball. It may be crumbly, but do not add water. Wrap in plastic and chill for several hours or overnight.

TO BAKE:
Preheat the oven to 350 degrees F (175 C).

Halve the dough. Let soften about 15 minutes.

Sprinkle a sheet of waxed paper sparingly with rye flour, place one piece of the dough on top and flatten it with a rolling pin. Sprinkle lightly with rye flour and top with another sheet of waxed paper. Roll out to form a rectangle roughly 7x15 inches, rolling slowly and with even pressure so the crumbly dough does not break.

Peel off the top sheet of waxed paper and prick the dough all over at 1/2 to 1-inch intervals, using a skewer, sharp-tined fork or a puff-pastry pricker if you have one. Cut into approximately 2 1/2-inch squares. Transfer the squares to a large, ungreased baking sheet with a spatula, placing them very close together (almost touching). Repeat the process with the remaining piece of dough. Re-roll and cut the scraps.

Bake the crackers in the middle level of the oven for about 15 minutes or until they brown lightly on the edges. Remove to a rack and let cool completely, then store airtight. Keep for at least 24 hours before serving.