Ok so who makes homemade crackers you might be asking…well, I do or I did or I have…lol..and I would again as they were very tasty and pretty simple to make and really they make a great impression for not a lot of work…so I lied a little..when I typed up this recipe it felt like it was difficult but I promise it’s not that difficult and in a matter of…well let’s just say in a little bit of time you will find your house filled with fresh crackers you will not be able to pass on.
I found this recipe on line when I was looking for unique recipes for our banquet with school. There is nothing tricky about it except for one main thing and that’s the thickness of the dough when you roll it out. For the holidays, I had just gotten a pasta machine and I was lucky enough to use it for this recipe. I can’t imagine rolling out the dough as I’m not so great when it comes to rolling out the dough.
If you are good at using a rolling pin and you have the patience to do so, then roll up your sleeves and let’s get to it.
The crackers will last for 2 weeks in an airtight container…if you can wait that long..lol
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 300 grams All Purpose Flour
- 15 grams Poppy Seeds
- 20 grams Sesame Seeds
- 7 grams Sea Salt (or Kosher Salt)
- 3 tablespoons Olive Oil
- 1/2 cup Water
Directions
- I started with "toasting" my sesame seeds. I simply placed them in a pan and put the flame on high and basically just kept tossing them until they reached the color I wanted, this helps in intensifying the flavor as well but you are welcome to skip this step. Here is a before and after
- Preheat oven to 400 degrees and I would line your baking sheets with parchment paper or silicone mats.
- Place the flour, poppy seed, sesame seeds, salt and olive oil in a bowl and mix with a fork. Add the water and mix it well.
- Once water has absorbed into the mix, empty bowl onto a counter and knead it, here is a link for an example of how to knead knead, here is a photo of how your dough will look prior to kneading.
- Once the dough becomes smooth in texture (another photo) cover it with a kitchen towel, since there is no yeast in this dough, you are not covering it to allow it to rise, you are covering it so that it stays moist. Always keep your dough covered.
- Cut a small piece of dough and flatten it with the palms of your hand. If using a pasta machine, place the setting on the largest opening for me, it's #1. Pass dough through 2 times, then switch the setting to #2, pass dough through 2 times, then change the setting to #3, continue to do this until you get to setting #5. For me, I left some at level #5 and some at #6 because I liked having different textures.
- I then placed the dough on my prepared baking sheet and used a ravioli cutter and scored the rolled out dough. I baked them between 7-10 minutes as I also liked the variation in color. If you only want light color crackers, bake for 7 minutes, if you also want variations, bake for different times.
- Just try and keep these amazing crackers around...we ate them all before we were able to share them!
looking good girlie 🙂
They look delicious!