Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Homemade artisan crackers Recipe
Do-it-yourself crackers! How a lot do you spend in your favorite artisan crackers? This complete recipe may cost a little $1 – and so they’re really easy. No kneading, no yeast, with flavour you’ll by no means get in retailer purchased. Use for cheese platters, dips, or snack on them like chips!
Greater than ever, I’ve been making home made variations of snack-type meals I used to purchase as a result of two causes. First, the associated fee. I’ve at all times thought “gourmand crackers” had been overpriced, however inflation has made them nearly unimaginable to justify shopping for.
Second, the flavour. If all you realize is retailer purchased, you’ll be able to dwell your complete life considering that’s what one thing tastes like. However only one expertise of home made, and also you realise how significantly better one thing might be.
And such is the case with these home made crackers, with sesame seeds and sea salt flakes. The sesame flavour actually stands out, in a method you by no means get in packets so that you’ll be munching on them plain, like chips. Although in fact, they’re proper at residence on cheese platters too – think about the response from your mates while you glide into the room with THIS!!! ⬇️⬇️⬇️
You possibly can truly make crackers with simply flour, water and salt. ie water crackers! However somewhat olive oil and sesame seeds offers them further flavour so you’ll be able to even snack on them plain. You understand I do!
For the cracker dough
-
Flour – Simply plain / all-purpose flour. If utilizing wholemeal, you’ll want so as to add a contact of additional water as it’s extra absorbent. Don’t use self elevating flour, else your crackers will puff up and received’t be as crispy.
-
Sesame seeds – For mixing into the dough. We additionally sprinkle on high, for visible functions and to make sure these crackers have unmissable sesame flavour!
-
Further virgin olive oil – So as to add flavour. You possibly can truly simply make crackers with flour and water, however including a little bit of fats makes them tastier!
-
Salt – Important, for flavour.
-
Water – The liquid for the dough. Simply common faucet water.
FOR SPRINKLING
-
Extra sesame seeds! It can appear like loads while you sprinkle however they may unfold out as you roll the dough out.
-
Salt flakes – I like to make use of flakes so that you get beautiful refined salt pops while you munch on the crackers. However don’t make a particular journey to the outlets simply to get sea salt flakes, see the recipe notes for easy methods to make this with cooking or kosher salt and even desk salt.
-
Olive oil spray – This helps the crackers bake up with a beautiful golden color. In the event you don’t have spray, brush the floor of the rolled out dough with olive oil (do it earlier than slicing, simpler and quicker).
It is a quite simple dough to make that doesn’t contain yeast, kneading or rising. It’s additionally a pleasant dough to work with, straightforward to roll out thinly (so the crackers bake up good and crisp) and decide it up with out tearing.
1. Make the cracker dough
-
Make dough – Combine the dry substances (flour, sesame seeds and salt) utilizing a rubber spatula (or picket spoon). Make a properly within the centre then add the water and oil.
-
Combine utilizing the deal with of the spatula till the flour is integrated. I discover utilizing one thing skinny just like the deal with or a chopstick is less complicated to deliver the combination collectively and there’s much less floor space the dough combination will get caught onto.
-
Carry collectively – The dough will likely be somewhat sticky and shaggy, not easy. Scrape it out onto a evenly floured work floor. Then knead it briefly simply to deliver the dough collectively right into a ball. The dough will look a bit bumpy and splotchy. That’s okay. That’s why our crackers look rustic and artisan! 😊
-
Lower the dough in half. We’ll roll and minimize every out individually, and bake them on separate trays.
You are able to do one large cracker sheet on one massive tray however I discover it somewhat troublesome to make all of the crackers bake evenly. ie some develop into overly golden earlier than others crisp up.
2. ROLL AND CUT
-
Roll out #1 – Lower the dough in half then roll out right into a 3mm / 1/8″ skinny oval form. Or no matter form you find yourself with. It doesn’t actually matter as a result of we minimize it, and misshaped offcuts from the perimeters are rustic and actual! Use somewhat sprinkle of additional flour as wanted to cease the dough from sticking to the counter or the rolling pin.
-
Sesame seed sprinkles – Switch the dough onto a sheet of baking paper (parchment paper). Sprinkle with sesame seeds and the salt flakes.
-
Roll out #2 – Then with the dough nonetheless on the paper, roll it out much more thinly. Goal for 2mm / 1/12″. Thinner = crispier crackers! On this step, we’re additionally rolling the sesame seeds and salt into the floor of the dough so it sticks correctly. (They fall off in the event you simply sprinkle them after rolling it out. Utilizing water or oil doesn’t glue them on sufficient both.)
-
Lower – Use a pizza cutter (or knife) to chop them into 5cm / 2″ (ish) sq.(ish) or diamond shapes. You’re going to get good even items from the center and offcuts on the perimeters (artisanal! rustic! genuine!).
Notes:
– You might have whole inventive freedom right here with the shapes. I purpose for squares and diamonds however darn pizza cutters have a thoughts of their very own, like buying carts!! So I find yourself with all kinds of shapes.
– They shrink about 15% and smaller items prepare dinner quicker.
– I attempted baking the sheet complete and in addition two massive sheets, like the big (costly!) cracker sheets you see at gourmand shops. However discovered that the perimeters bought somewhat too golden earlier than the center turned crisp.* If utilizing a knife, minimize straight up and down, moderately than dragging the knife by way of the dough which can make the perimeters untidy.
3. spray and bake
-
Switch the minimize crackers nonetheless on the paper onto baking trays. Don’t re-arrange, they’re too skinny to deal with.
-
Bake – Spray the floor of the crackers with the olive oil (or brush evenly with oil, in the event you don’t have spray). Then bake for 12 minutes at 200°C / 400°F (180°C fan-forced).
-
Re-arrange – Take away the trays from the oven and re prepare the crackers to maneuver those on the outer rim to the centre, in order that they brown extra evenly. Additionally, thinner and smaller items brown quicker so transfer them to the centre of the tray too.
-
Golden and crisp! Bake for an extra 8 to 10 minutes or till the crackers are gentle golden and they’re all crispy. Pale white crackers = not crispy inside!
Cool on the trays, throughout which period they may develop into correctly crispy (about quarter-hour). Use this time to assemble your cheese platter or make a dip. Then it’s snack time!
As talked about within the opening, these are flavoured and salted sufficient to snack on them plain, such as you would chips.
Nevertheless, they’re impartial flavoured sufficient for dipping and spreading. Assume – Guacamole, Whipped Feta dip (nice fast one), Avocado sauce (peeking out of the left of the above picture), cheese and bacon dip, French onion, potted smoked trout or how a few baked brie!! Head over to my Dips recipe assortment for extra concepts.
Although truthfully, for me, I really feel like home made crackers is the form of factor that must be actually confirmed off to your loved ones and pals, to bask within the glory of their reward (since you deserve it).
So the best and greatest use for home made crackers? Cheese platter, positively! All that color. All that cheese!
However, don’t reveal how straightforward they’re to make. Allow them to imagine you’re a kitchen-wizard home goddess (or god). 😈 – Johnsat x
Ingredients
- 1 cup plain flour / all-purpose flour , plus extra for rolling out
- 1/4 tsp cooking salt (kosher salt)
- 1 tbsp white sesame seeds
- 1/3 cup water (just regular tap water)
- 2 tbsp extra virgin olive oil
- 1 tbsp white sesame seeds
- 1/2 tsp salt flakes (Note 1)
- Olive oil spray (Note 2)
Instructions
- Mix dry ingredients, make well, stir in wet. Divide in half, roll out 3mm / 1/8" thick. Transfer to paper, sprinkle with sesame and flakes, roll to 2mm / 1/12". Cut into 5cm / 2" pieces, transfer to tray, spray with oil. Bake 12 min, rearrange to colour evenly, bake 8 to 10 min until light golden.
- Preheat the oven to 200°C / 400°F (180°C fan-forced).
- Mix the flour, sesame and salt in a bowl using a rubber spatula or wooden spoon. Make a well in the centre then add the water and oil. Using the handle of the spatula to mix until the flour is incorporated.
- Roll out #1 Sprinkle the counter lightly with flour. Scrape the dough out then knead a few times to bring it together into a ball. Cut in half. Roll one piece out to 3mm / 1/8" thin oval shape. (Note 3)
- Sprinkle – Place a sheet of baking paper (parchment) on a cutting board. Transfer the rolled out dough onto the paper. Sprinkle with half the sesame and half the salt flakes. Roll out even thinner on the paper to 2mm / 1/12" (thinner = crispier).
- Cut into 5cm / 2" squares using a pizza cutter or knife (Note 4). You'll have smaller pieces on the edge and corners, that's fine. Leave the pieces as is, don't try to move them (so thin, it's too hard!). Slide the paper onto a tray. Repeat with the other piece of dough.
- Bake – Spray with oil. Bake both trays together for 12 minutes. Remove from the oven. Re-arrange to move the more golden pieces on the outer rim of the tray to the centre (so they cook evenly). Bake for a further 8 to 10 minutes or until all the pieces are light golden (white = not crispy!).
- Serving – Remove from the oven and leave the crackers to cool on the tray (~20 minutes). Make dip or prepare cheese platter worthy of your homemade crackers. Then attack!
Notes
See FAQ above for more information about substitutions and options.
1. No salt flakes for sprinkling? Use a slightly heaped 1/4 tsp cooking/kosher salt or 1/8 tsp (levelled) table salt (for the whole recipe). Only got table salt? Use half the quantity of cooking salt listed in the ingredients.
2. No olive oil spray? Lightly brush the surface of the dough with extra virgin olive oil before cutting (faster than doing individual pieces).
3. Rolling out – The dough is friendly and easy to roll thinly. It doesn’t matter what shape you end up with, the thinness is what’s important as this affects crispiness. I aim for oval shape but rarely succeed! Use extra flour for sprinkling as needed to prevent from sticking to the counter or rolling pin.
4. Cutting – If using a knife, cut up and down, don’t drag the knife through the dough.
5. Baking tips – Smaller and thinner pieces will colour faster, remove earlier if needed. Pieces on outer rim will colour first so move them into the middle. Keep an eye on them for the last few minutes as they go from pale to golden quickly!
6. Storage – Best on day made for maximum flavour but stays crispy for 3 to 4 days in an airtight container (and always still tastier than store bought!). If they soften a bit or are a bit stale, pop the back in the oven to crisp up again.
Nutrition per serving.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
