My husband can’t eat chili without crackers, so when we were out of crackers and he didn’t want to stop by the store, I made my own. I made them a little bit too thick the first time, but the second batch was better because I rolled the dough out thinner.
If you know you’re going to make crackers later in the week, and you want to add some extra flavor to them, put your 4 tablespoons olive oil in a jar, add 1 teaspoon dried herbs, and let them sit together for as many days as possible. I try to start mine about 3 days ahead of time.
You can also use 1 tablespoon of fresh herbs at the time, just mince them up nice and fine. I don’t keep many fresh herbs on hand because we don’t use them up quickly.
Fresh, Homemade Crackers
Heat oven to 450°.
In a large bowl, sift or whisk together the flour, sugar, and salt.
Combine olive oil and water with the flour mixture.
Mix well, dough will be tacky.
Spread flour on your work surface – works best to use a cool surface.
Divide dough into two parts.
Roll dough into a rectangle, about 1/8 of an inch thick. (Thickness really does matter. You don’t want them too thick.)
Brush dough lightly with olive oil. Cut dough into desire shape using a sharp knife or pizza cutter. (The kids want to use cookie cutters next time.)
Prick each cracker with a fork 2-3 times.
Use a spatula to transfer crackers to a cookie sheet. (Line with parchment paper to prevent sticking.)
Bake in the oven for 12-15 minutes or until golden brown. I had to remove the crackers from the edges of my cookie sheet and let the middle ones cook a couple of minutes longer.
As the crackers cool, they will become crisp.
This is a fun afternoon recipe to make with the kids!