Homemade Crackers
If you have never made Homemade Crackers, now is your chance!
You won’t believe how easy these savory crackers are. These crackers are so delicious and look so good, you’ll want to make them again and again.
If you’ve ever walked into those food stores with all the artisan breads, cheese, and that type of thing, you would have seen some fancy crackers. Wow, those crackers are so expensive! Sure, everything else in there is too, but homemade crackers are so easy to make. I can’t believe they charge those prices.
Why you will love this recipe
Firstly, making your own homemade crackers is so inexpensive. And we all like good things that are inexpensive.
Secondly, you know what goes into the crackers that you make. There are no preservatives or artificial flavors or colors in this recipe. You know exactly what your family is eating. These homemade savory crackers use basic pantry essentials – flour, baking powder, and olive oil.
Finally, what I really love is that these homemade crackers can be made to suit YOU. I like using pecorino (romano) cheese and freshly, ground black pepper because the flavors remind me of the classic Italian pasta dish – Cacio e Pepe. But I have made rosemary crackers, fennel, and garlic crackers, plain salted crackers, and more.
Variations
I always suggest making a recipe as written the first time. However once you have mastered this recipe as I have written it feel free to experiment. Why not omit the cheese and pepper and add rosemary and garlic instead. Or sesame, poppy or fennel seeds. What about a shake of paprika or chilli? The choice is yours.
While I’ve used white plain flour to make these savory crackers, there is no reason why you can’t use part wholemeal flour or even spelt flour instead. You may need to adjust the amount of water to get the dough just right.
So many options with this cracker recipe.
I’ve made gourmet crackers before using a pasta machine to roll the dough thinly which made great crackers. What I like about this recipe is that the dough is so soft and rolls out easily. With just a bowl and a spoon to mix and a rolling pin to roll, nothing could be easier.
These crackers keep well.
The best way to store these crackers is in an airtight container for up to a week. If you want to keep homemade crackers for longer, freeze in a well sealed airtight container for up to one month. To defrost, allow to come to room temperature without opening the container. Crackers can be refreshed in a moderate oven for a few minute, if necessary.
I’m not going to tell you I only keep these crackers in my pantry and never buy store bought, but I should. Why?
Because these homemade crackers are…
- Delicious with cheese and a glass of wine
- Perfect with a bowl of minestrone soup
- Make a great after school snack
- Excellent on an antipasto platter, maybe with a bowl of Italian salsa verde, marinated eggplant or peperonata
- A wonderful homemade gift – packaged in cellophane bags
Whenever I make these savory crackers, I find myself unable to resist munching. Yes, these homemade crackers are addictive.
Try a batch and see for yourself. Let me know if you can resist.
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Homemade Crackers Recipe
Ingredients
- 1¾ cup (220 grams) plain all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ ounces (45 grams) finely grated pecorino Romano cheese
- 1 teaspoons black pepper
- ½ cup (120mls) water
- ⅓ cup (80mls) extra virgin olive oil
Instructions
- Preheat oven to 450ºF/230ºC. Place 2 baking sheets in the oven to heat.
Make the dough
- In a bowl mix flour, baking powder, salt, pecorino and black pepper.
- Add water and extra virgin olive oil. Mix with a wooden spoon until the dough comes together.
- Turn onto a work surface and knead gently for a minute or so until smooth.
How to roll out the dough
- Cut into 3 portions.
- Take one portion of dough and roll out on non stick baking paper dusting the surface with a little flour if it is sticking.
- Roll out very thinly. About 12inch/30cm round. You can roll an oblong shape if you prefer. It will be about 10inch/25cm x 14inch/35cm. Be sure to roll the dough very thinly to ensure it cooks quickly and become crispy.
- Brush dough lightly with extra virgin olive and sprinkle with flaky salt.
Baking the crackers
- Carefully lift the dough, including paper, onto hot baking tray in the oven.
- Bake 10-12 minutes or until crispy and browned.
- While first cracker is baking, roll out the second and third portions of dough and repeat baking.
- Allow to cool before breaking into smaller pieces and serving with cheese, dips or as a snack.
Notes
- make the recipe as written before making your own adjustments
- try parmesan cheese instead of pecorino
- change the herbs – maybe rosemary
- up the spices – 2 teaspoons of black pepper?
- change the spice – paprika. chilli, cumin
- add powdered garlic or fresh garlic
- substitute some white wheat flour for wholewheat flour or spelt
- reduce the oil a little for a firmer dough and less crumbly cracker
- fennel and garlic – omit cheese and pepper instead add 2 teaspoons fennel seeds and 1 teaspoon powdered garlic
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
hi ! wondering if i can substitute a bit of the water with fresh lime juice..? would this affect de crunch ?
I have never tried that, Val but I can’t see any reason why it would make a difference. Lime and black pepper would be a delicious combination. Maybe a little zest as well.
I think I’ll have to try this recipe again because while the directions were easy. to follow and straightforward, my results were less than brilliant: too thick and not particularly crispy. Next time around I’ll roll much thinner than the 10″ x 4″ oblong (or 12 x 12 circle) suggested in the directions and I’ll prick the dough before putting it in the oven: mine puffed up hugely in some spots and stayed flat other places.
Thank you for your feedback, Mary. Please do try the recipe again. Did you remember to divide the dough into 3 portions? The 12 inch circle should be thin enough. I have notice and error in the oblong measurement so I will fix it. My apologies. The dough should be very thin. Yes, you can prick it if you like before baking. If you have any questions please feel free to contact me so that we can troubleshoot. Thank you for your feedback.
Tenía tiempo buscando una buena receta de galletas saladas, y esta en particular llamó mucho mi atención, pues te cuento que no me quedé con la curiosidad y las hice y simplemente son bueniiiiimas, la masa es muy manejable y se hacen rápido y sin complicaciones, solo cambié el queso porque aquí en Venezuela el pecorino es muy costoso pero igual me quedaron super buenas. Te felicito por tu blog!
Estoy tan contenta de que te encantó esta receta. Es un favorito de la familia. Sí, puede cambiar el queso o incluso dejarlo fuera. También me gusta con hojuelas de pimiento rojo para un poco de picante. En este caso dejo fuera el queso. Espero que pruebes muchas variaciones diferentes. Deja me saber si lo haces. Estoy usando el traductor de Google, así que espero que puedas entender esto. Hablo italiano pero no español. Gracias por visitar mi blog y tus amables palabras. Espero que vuelvas a visitarnos pronto. xx
Entendi perfecto, muchas gracias por contestar, y por supuesto que probaré otras variantes, hoy las volví hacer y no duran en la mesa, son adictivas, creo multiplicaré la receta por 4 jajajaja… me encanta tu blog, ya me anoté varias recetas, a ver que tal me va, de seguro muy bien. Te mando un abrezo super venezolano, saludos!
Gracias! Eres tan dulce! Y un gran abrazo australiano / italiano!
Can these be frozen?
Hi Nancy, I have never frozen these particular crackers but I can’t see why not. When you defrost them, I would leave the crackers in the container until room temperature. I live in a very humid climate so I have to be careful of humidity softening cookies etc. If you don’t, it may not be such a problem.
Ciao Marcellina, these crackers look delicious. Would it be possible to include the weights of the ingredients please?
Yes, Paola. I’ll get onto that right away.
You are a legend Marcellina. Thank you.
You’re welcome! These crackers are amazing. Make sure you roll the dough thinly and you’ll find them irresistible!
These are beautiful! I love the rustic quality of them.
Oh I want to try making these. The addition of pecorino must make them addictive. Whoops, I’m in trouble!
I absolutely agree with you Marcellina. It is so easy to make your own homemade crackers and as you say, a homemade version is always better than any commercial product you can buy. Love the variations you suggest. Great post ♥
I snack on crackers all the time at home. I get a little bored sometimes and ‘raid’ the cracker drawer periodically. These crackers look so flavorful and easy to make!
Fran, these crackers are super easy! And so delicious that I couldn’t stop at one! Thanks for popping by xx
This is so much better than what I have done few months ago (i.e. tried to 🙂 ) ! And, as you say “we all like good things that are inexpensive ” ! So very true ! Great keeper !
Can I substitute GF flour mix ?
If so what is the best GF mix for making these crackers?
Thanks for checking out this recipe! However I am not a GF baker so I can’t confidently answer your question. There are lots of GF cracker recipes online but why not try substituting your regular GF flour mix. Maybe make a half batch so you don’t waste as much. I’d love to know how it turns out for you!
I just bake with gf flour but this is such a basic recipe I can’t see why it won’t work. If I were you I’d buy give it a go. Good luck!