Feeling a little hungry, she took out some Camembert, cut a wedge, and ate it with crackers.

– Haruki Murakami, 1Q84.

For the opening quote I was a bit spoiled for choice – the magnificent writer Murakami or a line from Animal Crackers, by the unparalleled Marx Bros.? I went with Murakami because…well, because Murakami. Reading him can be challenging but it’s always so rewarding. He’s one of today’s greats.

Okay, so crackers. Sure, you could just buy some Carr’s but making your own is so easy, why not try it? You can throw in any herbs or seeds of your choice and then snack away with something like this homemade Instant Pot hummus. So delicious and the crackers are pretty, to boot.

Flavors

I did two batches, one cut into little circles and flavored with thyme and flaked sea salt, and the other in rectangles with dill. I brushed olive oil on all of them before putting them in the oven to help get them nice and brown.

You could add sesame, fennel, or poppy seeds, or other herbs like rosemary. I think roasted garlic would be lovely, or you could experiment with different cheeses. No limits, here, to flavors. Go crazy!

The Steps

• Mix flours, herbs, salt and pepper, and sugar.
• Add the olive oil.
• Form dough into a ball, cut in half, and let rest.
• Roll out very thin and cut into cracker shapes, rectangles or circles.
• Prick with a fork, brush with olive oil, top with seeds or flaked salt, if desired, and bake.

Reality Bakes

I burned my first batch of crackers! I was trying to dry them out and left them in a turned-off-but-still-very-hot oven and they burned to little hockey pucks. Aaargh. While it’s true you want the cracker nice and dry, they’ll crisp up by day two. In other words, don’t leave them in a super-hot oven.

Print Pin

Homemade Herb Crackers

Crispy, crunchy homemade herb crackers, excellent with hummus or dip, or paired with cheese.

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 12

Author Jen Leigh

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup whole wheat or white whole wheat flour
• 2 tbsp fresh chopped thyme, dill, or other herb of choice
• 1/2 tsp freshly gound black pepper
• 2 tsp sugar
• 2 tsp sea salt
• 4 tbsp extra-virgin olive oil
• 1 cup water
• Olive oil, for brushing (optional)
• Flaked sea salt or other toppings (optional)

Instructions

• Preheat the oven to 450°F. Mix together the flours, chopped herb, pepper, salt and sugar in a food processor, pulsing to thoroughly combine.
• Add the olive oil, then slowly drizzle in the water while processing until dough starts to stick together.
• Gently form dough into a ball and cut in half. Let both halves rest for about 10 minutes.
• Lightly flour a work surface and roll out one half of the dough until very thin.
• Cut into squares or rectangles with a sharp knife or pizza cutter, or into 1 1/2-inch rounds with a biscuit cutter.
• Lay crackers out on a parchment-lined baking sheet. It’s okay to crowd them. Prick with a fork to keep from puffing up. Optional: brush with olive oil and sprinkle with flaked sea salt, garlic powder, or other toppings, if desired.
• Bake for 12-15 minutes, or until crackers are starting to brown.
• Transfer crackers to a wire rack to cool completely. Store in an airtight container up to 5 days.

Course Snack

Cuisine None

Keyword homemade herb crackers

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