Sourdough Crackers

Sour Dough Crackers

1/2 cup all purpose flour

1/2 cup whole wheat flour

1/2 tsp. sea salt

1 cup sourdough starter (unfed or discarded)

4 TBSP butter, room temperature

2 TBSP herbs (optional)

Olive oil for brushing

Coarse salt for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth, cohesive dough. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes.  Roll out between two floured sheets of parchment paper, then transfer to a cookie sheet.  Cut with a pizza wheel. 

Poke with a fork, brush with oil and sprinkle with salt.  Bake at 350 F 20-25 minutes.  Store airtight at room temperature for up to a week; freeze for longer storage.

Thanks to King Arthur for this great recipe.

Cheddar Goldfish Crackers

1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. white ground pepper (optional)
4 TBSP cold unsalted butter, cut into small pieces
8 ounces grated cheddar cheese
3-4 TBSP water

Pulse the flour, salt and pepper, then add butter and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal.

Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Roll the dough out to 1/8th-inch thickness directly onto a baking sheet.
Using a knife or pizza cutter, cut 1 inch squares, then bake at 350° F for 15-20 minutes or until crackers are golden brown. If the outer edges your pan are done but the crackers in the center still need a few more minutes- remove crackers on the edges and bake the center crackers for a few more minutes.

Remove from oven and recut any squares that may be stuck together. Store in an airtight container for up to one week or freeze.

*****
These taste amazing! I’ve tried a few different cheese cracker recipes over the years and these are the lightest, crispiest, fastest and best tasting! They are quick to make if you cut them into squares and luckily my daughter prefers the squares over the animal shapes! They taste more like a Cheese Nips cracker to me but have the light texture of a Goldfish cracker.

If you do want to make animal shape crackers, then roll dough directly onto a baking sheet, cut out crackers using your smallest cookie cutter (mine are about 1 inch by 1 inch). Using a sharp knife, remove the scraps of dough between the animal shapes by carefully lifting the scraps out (if you don’t remove them, your crackers will stick to the scraps while baking). This step doesn’t take too long but it is much faster than cutting out the crackers on the counter, then transferring them to the baking sheet.

Roll the scraps out onto a second baking sheet and continue to cut out more cracker shapes. Recipe courtesy of Country Living. Enjoy!

Graham Crackers

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour (process ½ cup of rolled oats in food processor until powdery)
1/3 cup plus 1 TBSP sugar
1/2 tsp. baking soda
Pinch of salt

1/3 cup butter or oil
1-3 TBSP milk or water
1 TBSP honey

Mix dry ingredients in a large bowl. Heat oil, honey and water until melted. Pour honey mixture into dry ingredients and mix until dough can be formed into a ball (dough will be closer to the consistency of very dry cookie dough). Chill for at least 30 minutes. Roll out dough onto an ungreased cookie sheet 1/4” thick or less. Bake at 350 F for 7-10 minutes. Prick with a fork as it comes out of the oven and quickly cut into rectangles with a pizza cutter.

*****
These taste so much better than the boxed version of graham crackers! The same sweet honey taste but a little chewy in the middle and so much more flavor! These are a perfect snack.

Don’t worry if the dough looks a little funny after mixing, as long as you can mold it into a rough looking ball, it’s moist enough. Once the dough chills, it will roll out easily. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.

Wheat Thin Crackers

1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 cup milk or water
1/4 tsp. salt
4 TBSP canola oil
2 TBSP sugar
3 TBSP sesame seeds
2 TBSP brown sugar

Mix ingredients together until well blended, knead well. Divide into 4 pieces. Roll out 1 at a time unto a 12x16 rectangle 1/16" thick. Place on cookie sheet and sprinkle lightly with salt.

With pizza cutter, cut into 2" squares. Bake 12-15 minutes at 350. Cool and break apart. Freezes well. Recipe courtesy of Battling the “MSG Myth” A Survival Guide and Cookbook.