Herbed Crackers
"Yes you can really bake your own crackers instead of getting them out of a package. These are so flavorful that they need no topping; however, if you like you can serve them with some cheese or a spread."
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
17
ingredients
- 1⁄2 cup white flour, plus
- 1 tablespoon white flour
- 1⁄3 cup oat bran
- 1 teaspoon minced onion
- 1 garlic clove, minced
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon dried thyme leaves
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon salt
- 1 dash white pepper
- 1 1⁄2 teaspoons olive oil
- 1⁄4 cup low-fat buttermilk
directions
- Preheat oven to 350°F.
- Spray large rimless baking sheet on at least two sides with non-stick coating.
- In medium bowl, combine flour, oat bran, onions, garlic, baking soda, thyme, basil, salt, and pepper.
- Stir to mix well.
- Add oil and buttermilk.
- Stir until thoroughly combined.
- Gather dough into a ball.
- Place dough ball on prepared baking sheet.
- Cover with wax paper and roll dough into 10 x 14 inch rectangle.
- Try to keep thickness of dough as even as possible as thick crackers will not crisp.
- Cut and patch dough if necessary to make the size of the rectangle.
- Gently peel off and discard wax paper after rolling out the dough.
- Prick dough all over with the tines of a fork.
- Use a sharp knife or pizza cutter or pastry wheel to cut the rolled out dough into squares of 1 1/2" x 2" on a side, leaving the dough in place on the baking sheet.
- Bake in centre of oven 12-15 mins or until crackers on the edges are lightly browned and crisped.
- Remove from oven and separate the brown crackers from the rest of the sheet with a metal spatula.
- Transfer the brown crackers to a wire rack to cool.
- Return baking sheet to the oven.
- Continue baking checking every one and a half to 2 minutes, and removing them from the sheet when they are done.
- Continue until all the crackers are lightly browned.
- When the crackers are slightly cooled, separate any which are slightly stuck together.
- Cool on a metal rack.
- Crackers should keep up to a week in an air-tight container.
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Reviews
-
I love this recipe. The crackers produced are excellent, though I used onion powder rather then minced onion. They are rather garlicy as is, so next time I might use garlic powder instead of fresh garlic. I also grated some Parmesan cheese into the dough for that little extra something. Note, the crackers do not expand while being baked so you can have them relatively close together.
Tweaks
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I love this recipe. The crackers produced are excellent, though I used onion powder rather then minced onion. They are rather garlicy as is, so next time I might use garlic powder instead of fresh garlic. I also grated some Parmesan cheese into the dough for that little extra something. Note, the crackers do not expand while being baked so you can have them relatively close together.
RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.
