Snack Break

Hi friends! Remember our homemade resolution and the goal of making more foods from scratch this year? Well, these crackers are a great example. Crackers are a snack food typically bought pre-made/processed but as we will show you, are not too difficult to make homemade. Especially if you like working with homemade bread or pasta dough, this recipe is for you! What we most like about homemade crackers is the ability to flavor them any way you like. We tried a few different flavor combinations before deciding on poppy seed and sea salt for this post. Also, don't worry about making each cracker look the same - the different shapes are unique and make the final that much more special for you or whomever you share them with. 

Thin and Crisp Whole Wheat Crackers 
PREP TIME: 20 minutes 
TOTAL TIME: 30 minutes 
Servings: 18-20 crackers 

​Ingredients
1 3/4 cup whole wheat flour 
1 tsp baking powder 
3/4 tsp sea salt 
1/3 cup extra virgin olive oil + 1/3 cup olive oil reserved for brushing the top of the crackers 
1/2 cup + 1 Tbsp room temperature water 
Seasoning of your choice, we used poppy seeds and sea salt (crackers taste best with a heavy hand of seasoning!)
Add spreadable cheese or yogurt on top and sprinkle with additional toppings, whipped feta cheese and green olives with pimentos was a favorite of ours

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.  In a bowl combine the whole wheat flour, baking powder, and salt then mix until combined. Make a well in the middle of the flour mixture and pour 1/3 cup olive oil and the water into the well. Using your hands, combine the dry with the wet ingredients until a dough is formed. Place dough on a floured work surface and knead 8-10 times or until a smooth dough ball is formed. Cut dough into 6 equal pieces then roll each piece through a pasta machine*, starting with setting #1 working up to setting #5 for extra thin and crispy crackers. Carefully cut cracker dough into pieces about 9-10" long then place on prepared baking sheet. Brush the top of each cracker with olive oil and sprinkle with seasoning of choice. Bake the crackers in a preheated oven for 6-8 minutes or until golden brown. Remove from the oven and allow crackers to fully cool on a cooling rack. Once cooled, the crackers can be enjoyed right away or stored in an airtight container for up to 3 days.

​*If you do not have a pasta machine, you can use a rolling pin, however the dough may not roll out as thin which may add 1-2 minutes of cooking time. Turn the oven light on and watch crackers closely as they can burn quickly. 

PRINT RECIPE

These crackers are perfectly thin and crispy and can be adapted to any flavor combination your craving. They will hold up to a variety of toppings, we enjoyed goat cheese and olives for a salty snack. 

Enjoy,
​Jess and Cecelia

Yum

In Our Cupboard
Though you can make these crackers with a rolling pin, the KitchenAide Pasta Roller Attachment makes the job SO much easier:

KitchenAid KSMPSA Pasta Roller Attachment, Silver