Because they can! As part of my “foray into food storage,” I decided that I needed to learn to make things from scratch just in case I need to live exclusively off of my food storage. Thankfully, I always have the items necessary on hand to make crackers, so I decided to try my hand at it. My first attempt, about a month ago, was a brown rice cracker. It was okay, but it wasn’t awesome. It was my first attempt, and you could really tell. I learned a few things in the process, but I felt confident I could make a passable cracker if the need arose. I should have snapped a few pictures, but I didn’t. Sorry!
Saturday, I made a second attempt. I was going to a women’s meeting and signed up to bring a dozen appetizers. I planned to use some leftover frozen honey ham to make mini quiches, but I didn’t feel like making the crust or running by the store to buy roll-out pie crust. I remembered that I had some goat cheese in the fridge and thought my Vanilla Pear preserves would be perfect with it. All I needed were some artisan type crackers to go with it. It was high time to experiment with cracker making, so I Googled cracker recipes and found this one at TheKitchn.com. I used their recipe as a template and used some fun flours and ground flax seed and made a delicious cracker!
Here’s my version of TheKitchn’s recipe.
Artisan Wheat and Flax Crackers
1/2 cup wheat flour
1/4 cup brown rice flour
2 tablespoons flax seed, ground (measured before grinding)
2 cups all-purpose flour, plus a little more
2 teaspoons sugar
2 teaspoons salt
4 tablespoons olive oil
1 cup water
2 tablespoons sesame seeds, optional
2 tablespoons poppy seeds, optional
Salt for cracker tops, optional
Combine the flours and ground flax seed with salt and sugar in a mixing bowl and stir well with a whisk. Add the water and olive oil to the flour mixture and stir with a spoon until well combined into a soft, sticky dough.
Divide the dough in half and put one half on a floured surface. Form into a rectangle and roll out until the dough is 1/8 inch or less in thickness. If you wish to add seeds, spritz the dough with water, then sprinkle seeds and salt on top. Spritz with water again.
Next, use a pizza cutter, a sharp knife, or cookie cutters to cut the crackers into the shape you desire. Poke with a fork. Use a spatula to transfer the crackers to a cookie sheet sprayed with cooking spray. Bake i a preheated 450 degree Fahrenheit oven for 10-15 minutes. Remove when the crackers reach desired doneness. You can make these as chewy or crispy crackers based on your preferences. Remove from the cookie sheet and let crackers cool on a wire rack. Serve and enjoy!
Makes approximately 100 crackers with 22 calories per cracker.
Here’s my photo step-by-step for your viewing pleasure!
Yes, it is true. I can buy a box of crackers at the store. Some stores even sell “artisan” crackers. But for less than a dollar, I had better crackers than I’ve ever had from a box, and I mastered a new skill! I’ll definitely be making these again.