Best 2 Homemade Artisan Crackers Recipes

Welcome to the realm of homemade artisan crackers, where culinary artistry meets wholesome indulgence. These delectable treats are not just ordinary snacks; they are edible masterpieces that elevate any occasion, from casual gatherings to formal entertaining. With a symphony of flavors and textures, our curated recipes offer a delightful journey for your taste buds. From the classic Rosemary and Sea Salt Crackers that evoke the essence of the Mediterranean to the tangy delight of the Everything Bagel Crackers, each recipe is a testament to the transformative power of simple ingredients. Embark on this culinary adventure and discover the joy of crafting your own artisan crackers, ensuring an unforgettable and rewarding experience.

Let's cook with our recipes!

HOMEMADE GOURMET CRACKERS

Homemade Gourmet Crackers image

These are a copycat of Gourmet Crackers sold at my local shops which are so expensive to buy! For 1/5th of the price to buy, these are simple to make and they taste much better (having done side by side taste testing!). They last for at least a month in an airtight container, or you can keep the loaf in the freezer then slice and bake when desired. They taste sweet / savoury and are perfect with cheese. Customisable! Recipe VIDEO below.

Provided by Nagi

Time 1h30m

Number Of Ingredients 16

Ingredients

1 cup / 250 ml milk (any fat % cow's milk)
¼ cup / 50g brown sugar (, packed)
¼ cup plain unsweetened yoghurt ((I used Greek))
½ cup / 75g plain flour ((all purpose))
½ cup / 75g whole wheat / wholemeal flour
½ cup dried cranberries ((or other dried fruit of choice))
1 tsp baking soda / bi-carb ((or 3 tsp baking powder))
½ cup rolled oats ((or 1/3 cup more nuts of choice))
¼ cup sunflower seeds ((or other seeds or nuts of choice))
½ tsp ground turmeric ((can omit))
½ tsp cinnamon
¼ tsp nutmeg ((or All Spice or 1/8 tsp cloves))
¼ tsp dried thyme
1 tsp dried rosemary ((or ½ tsp more thyme))
¼ tsp salt
1/8 tsp black pepper

Steps:

Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3") (Note 1).
Whisk the milk, sugar and yoghurt in a bowl.
In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir - use fingers to break up cranberries if required.
Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
Use a serrated bread knife to slice thinly - around 2 mm / 1/12" thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won't expand or stick.
Bake for 50 minutes or until they are a light brown, swapping trays halfway.
Leave biscuits on tray to cool - they will harden so they snap when you break them. (Note 3)
Store in an airtight container for 4 weeks (probably ok for longer, I've only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

Nutrition Facts : ServingSize 15 g, Calories 31 kcal

HOMEMADE WHOLE GRAIN CRACKERS

Homemade Whole Grain Crackers image

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They're quick to mix together and very easy to roll out. "Healthy" crackers can be hard and dry, but this week's offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I've been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.

Provided by Martha Rose Shulman

Categories easy, quick, appetizer

Time 20m

Yield About four dozen crackers

Number Of Ingredients 5

Ingredients

1 1/4 cups whole-wheat flour
1/2 cup toasted sesame seeds
1/2 teaspoon salt
5 tablespoons extra virgin olive oil or sesame oil
4 to 5 tablespoons water, as needed

Steps:

Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 0 grams

Tips:

Use high-quality ingredients: The better the ingredients, the better the crackers will be. Look for organic and unbleached flour, and use real butter or extra virgin olive oil.
Don't overwork the dough: Overworking the dough will make the crackers tough. Mix the ingredients just until they come together, then knead the dough briefly on a lightly floured surface.
Chill the dough: Chilling the dough will help the crackers keep their shape and prevent them from spreading too much in the oven.
Bake the crackers at a high temperature: This will help them crisp up and get golden brown.
Let the crackers cool completely: Once the crackers are out of the oven, let them cool completely on a wire rack before storing them. This will help them crisp up even more.

Conclusion:

These homemade artisan crackers are a delicious and healthy snack that can be enjoyed by people of all ages. They are perfect for parties, picnics, or simply to have on hand for a quick bite. With a little planning and effort, you can easily make these crackers at home and enjoy the taste of freshly baked bread without all the preservatives and additives found in store-bought crackers.