The cracker came to the world from Britain. It got its English name “crack” due to its original crispy texture. Initially, these cookies were used instead of biscuits - they were more tender and high in calories, which made them indispensable during long hikes.
Preparing crackers: necessary ingredients
There are many varieties of crackers, but the general rule is always followed: all the ingredients are mixed and the dough is kneaded in five minutes. Any longer and the cookies will be tough. Nowadays all sorts of spices are added to crackers: thyme, pepper, rosemary, onion, cheese. Even sweet fillings are possible: raisins, nuts, banana, dried apricots. The recipe below will tell you how to make traditional salted crisps.
For this you will need:
- wheat flour – 250 g;
- butter – half a pack (100 g);
- granulated sugar – 50 g;
- fine salt – 2 tsp;
- cream (fat content 10-15%) – 7 tsp;
- vegetable oil (for greasing the baking sheet).
Saltine crackers: classic recipe
Step-by-step preparation of crackers:
- You should put the butter in the freezer for 2-3 hours in advance. Immediately before cooking, remove the frozen butter and place it on a wide cutting board. Using a knife, chop it into small pieces.
- Without waiting for the first component to soften, sift the flour through a sieve into a deep bowl.
- Make a hole with your hands and place the chopped butter there. Grind well with a tablespoon, or better yet, with a fork until a greasy mass forms.
- Add salt, sugar to the mixture, pour in cream or sour cream 15% fat. Knead the dough very quickly, cover the container with a towel or cling film, and put it in the refrigerator for an hour.
- Prepare the kitchen table: wipe, sprinkle with flour. After 60 minutes, take out the dough and roll it out on the table into a thin layer up to 0.5 centimeters thick. Using special shaped baking molds or a regular glass, squeeze out small pieces of cookies.
- Wipe the baking sheet generously with vegetable oil; you can first line it with baking paper. Place the crackers close to each other, because they will increase slightly in volume.
- Set the temperature oven up to 150°C and bake for 20 minutes. The most tender crackers are ready when their surface turns golden brown.
- Carefully remove the baking sheet using oven mitts and leave on the stove to cool for 5-10 minutes. Salty crunches go well with soft cheese, red fish, and olives. Perfect as a complement to your morning hot coffee.
Crackers with sesame and flax
To do this you will need the following ingredients:
- flour - one and a half glasses;
- vegetable oil – 1/2 cup;
- sesame – 125 g;
- flax seeds – 125 g;
- rosemary 1 tsp.
- salt – 1 tsp;
- warm water.
Step-by-step instruction:
- In a large container, mix flour, spices, and seeds.
- Pour in vegetable oil, grind the mass thoroughly.
- Gradually adding warm water, knead smooth elastic dough. Roll out a thin layer.
- Line a baking sheet with baking parchment, grease with vegetable oil, and carefully place the dough on it; Using a thin knife, cut into 5x5 cm squares.
- Bake at temperatures up to 200 degrees for 10 to 20 minutes, depending on the thickness of the workpieces.
Chef secrets
- To make the cookies crispy, quickly knead the flour mixture and immediately put it in the refrigerator.
- The crackers will have nice wavy edges if you cut the dough sheet with a special pastry cutter with a wavy blade.
- To prevent the baked goods from swelling when heated, prick the dough in several places with a fork.
Crackers are a versatile snack. They can be eaten either pure or served with meat, butter or various fillings. For example, with creamy soft cheese and salted or smoked salmon. There's really nothing difficult about making crackers. The recipe (at home) does not require much cooking experience.
The tools you need for this are minimal: a good rolling pin, parchment paper, plastic wrap, a spacious work surface, a good baking tray and a sharp knife.
Crackers, the recipe for which is easy to make at home, can be very simple in composition. You can take just flour, water and salt. The resulting matzah-like flatbreads can be used for sandwiches. If you add baking powder and butter to this dough, the consistency of the finished product will become more delicate.
Various nuts, seeds and spices are traditionally added as flavorings: toasted almonds, poppy seeds, sesame seeds, fennel and cumin. You can also use various exotic seasonings with which the salt dough is combined.
- Do not knead the dough too vigorously. It is better to minimize this process so as not to activate the gluten in the flour.
- When using a rolling pin, work from the center of the dough and roll it out to about 0.5 cm thick. Thinner crackers will be very hard. If the thickness is excessive, they may not bake in the middle.
- If the dough begins to shrink (this means the gluten is too active), let it sit uncovered for five minutes and then continue rolling.
- If you want to make shaped crackers - fish, leaves, etc., you will need special molds. If desired, the figures can be cut out on the rolled out dough by hand with a very sharp knife. To obtain even geometric shapes, it is most convenient to use a pizza cutter.
- Once these crackers are removed from the oven, transfer them to a serving platter or serving tray to cool. In order for their surface to be crispy, they need air circulation on all sides.
- The saltine cracker dough can be refrigerated and stored for a few days, or frozen for up to a month. This preparation can significantly save your time if you need baking urgently.
What fillings can crackers be used with?
- Mix thick yogurt with cucumber, mint and lemon zest.
- Take cream cheese like "Philadelphia" and mix it with chopped dill and green onions. You can add finely chopped smoked salmon fillet.
- Fry chicken liver in oil with herbs of your choice, finely chop. Add chopped apple and a few drops of cognac to it.
Above is the easiest way to make crackers. The recipe at home can be more complex. What options can you easily make?
Rosemary crackers
- ¾ cup flour;
- ¾ spoon (teaspoon) salt;
- 2 tablespoons rosemary, coarsely chopped;
- ½ glass of water;
- ⅓ cup olive oil;
- coarse sea salt.
Spicy crackers - homemade recipe
Place a heavy baking sheet on the middle rack of an oven preheated to 250 degrees. Lightly flour the table.
Mix salt, baking powder and 1 tablespoon chopped rosemary with flour in a bowl. Make a well in the center and then add the oil and water, gradually incorporating it into the flour. Continue stirring until you get an even mixture. Place the dough on the table or other work surface and knead gently.
Divide into 6 equal parts. While you work on one of them, keep the others covered with plastic wrap. Divide the first piece into 4 equal parts, roll them out very thin, cut them, and then place them on parchment paper. Using a fork, prick the dough in several places.
Just before baking, lightly butter the top of each cracker. Spread some of the remaining chopped rosemary on the surface and then sprinkle in a little coarse salt, pressing it lightly into the dough.
Place a parchment sheet on the preheated baking sheet and bake until light golden brown, 4 to 6 minutes. Remove finished product from oven to cool. Repeat previous steps to use up any remaining dough.
Swedish rye crackers
- 1 cup dark rye flour;
- 1 glass of wheat flour;
- 1 spoon (teaspoon) of baking powder;
- 1 spoon (teaspoon) sea salt;
- ½ spoon (teaspoon) of cumin seeds;
- 2 tablespoons (tablespoons) chilled butter, cut into small cubes;
- ½ glass of whole milk;
- 1 spoon (tablespoon) of molasses;
- 1 egg, broken with 1 tablespoon of water;
- 2 tablespoons (teaspoons) of fresh cumin.
How to make Swedish crackers
Preheat the oven to 180 degrees. Line two baking sheets with parchment paper or silicone baking mats.
IN food processor or large container, combine flour, salt, baking powder and ground cumin, whisk well until ingredients are completely combined. Add the butter and beat on high speed until it is completely incorporated.
Combine milk and molasses, stir until completely dissolved. Gradually add this mixture to the dough and beat with a mixer or stir with a spatula or spoon (wooden).
On a floured table or other surface, knead the dough until smooth. It will be a little sticky. You can add flour as needed. Divide the dough into two balls, cover with plastic wrap and let rest for 30 minutes.
Then roll out all the dough balls into small rectangles to a thickness of several millimeters. Using a cookie or pizza cutter, cut it into long strips and then crosswise into rectangles. If desired, you can make shaped cracker cookies.
Brush the dough with lightly beaten egg and sprinkle with cumin. Gently press the seeds into the crackers and prick them with a fork.
Bake until the dough is golden brown. This will take about 12 to 15 minutes, and you will need to turn the cookies halfway through baking (about halfway through). Spread the finished saltine crackers out to cool and then store in an airtight container for up to 3 weeks.
