Yum!!! Mix together well, preferably in a food processor, 1 cup of the flour, 1/2 teaspoon salt and oil or butter (use smaller amount for The addition of the video with the text was important for me in learning how to make these. Transfer to a pie plate and press mixture evenly along … Dump out your cracker dough onto your lightly floured baking sheet or baking stone. I just made these and they are pretty good. Really enjoyed this post, Melissa; also the video demonstration. Unwrap dough, and transfer it to a lightly floured surface. If you're trying to cut out fake processed food, slash your grocery budget, and keep up with your busy schedule, then my friend, have you ever walked into the right place. With crackers, like biscuits, muffins, and pie crust, less is more. Your recipes are good and so easy love the crackers, please post many more. Great recipe! Place inside an airtight container. I wasnt sure if you were aware of this. I think the crackers will still taste good and they will be a little healthier. Thoroughly combine the crushed graham cracker, butter and half the brown sugar in a bowl. We like these homemade crackers better than Saltines, Wheat Thins, and Cheeze-Its! Also a fun recipe for kids to help with. Thank you, Melissa, for sharing this recipe. Will let you know how it goes Remove from pan and gently peel the foil away, being careful not to tear the foil. Can’t wait to try the crackers! Do you know if this recipe will work with fresh onions, garlic and pepper? I would like to know the nutritional information on these. Whew, I knew you were an awesome friend. Thank you for sharing this easy quick recipe. Roll dough out on it. I love them, and evidently they make great cat treats too because my cats are obsessed with bugging me for some!!! I made a double batch, one batch is “soaking” now. Our made-from-scratch, quick-and-easy crackers can be ready for spread or dip in under an hour. Homemade crackers in 5 minutes and they can be made with regular all-purpose flour or swap in some whole wheat flour for homemade whole wheat crackers, for real. Easy No Knead Bread Artisan Recipe in 5 Minutes a Day, https://melissaknorris.com/how-to-make-homemade-crackers-in-5-minutes/, Winter Vegetable Garden: Storing Vegetables over Winter, Raising American Guinea Hogs with Cathy Payne, How Homesteading Helped Lyme Disease Recovery, We Covered Half the Garden in Wood Chips (18 Month Update). Thanks so much Colette! Looking forward to trying these, thank you. , Nannette, would you let me know how that works! I am also new to a gluten free diet. This is a very nice recipe. […]. How long can they keep? It says fresh ground flour, I personally use both hard white wheat and spelt, it works with any flour. Came out good, not fancy, what do you expect for such an easy recipe, thank you! I made a double recipe as my family of 4 loves crackers! Bake, let cool, and enjoy those homemade crackers! Thanx 4 the recipe.I’v been sick,& use all my crackers fast.This idea will be just the trick,2 keep me supplied I’m gonna try the paprika 1st; then That’s the only way I’d be able to eat these. In this post I’ll show you how simple, and good, a homemade cracker is. I can’t wait to try them! One question, what does “a soaked traditional recipe” mean? bowl until just melted, but not piping hot. You can also make the crackers into fancy shapes with cookie cutters. Harlan. Round Pizza Stone– this thing works great for crackers, cookies, and pizza too. YUM! A Mason jar with the canning lid and band tightened down works great and they'll stay crispy for up to 5 days. Thinking of making them with red pepper jelly for Christmas gifts. Line cookie sheet with cooking parchment paper or silicone baking mat. Couple that with home made chili made with grilled meat, tomatoes, and peppers. The recipe, which comes from entertaining expert and Today show food contributor Elizabeth Heiskell’s cookbook What Can I Bring? And with this homemade cracker recipe, you get the best of both worlds. Mmm! (Have you ever seen an official serving of pasta? Set aside to cool while you mix the flours. Absolutely, I would roll them into the dough I think. these just aren’t good at all… they taste like thin pita bread… I wouldn’t make them again and sorry I wasted the $.50 cents and HOUR on these. And I think I need to do a quadruple batch like you did. I may try it this weekend. Add in water and honey, stir until just ... Lightly flour a baking sheet or stone. Thank you much! I wonder if you can make these gluten free by substituting gluten free flour for the flour in the recipe? 7 Chill the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool over night. The only thing which took a little time was cutting in the margarine (butter substitute to go dairy-free) since mine was a little frozen. I guess because I never really go through the section of the store that has them. Hubby said they were too garlicy and he would have liked plain. After they cooled I tossed them in nutritional yeast which gave them a cheesy flavor. Bake, freeze, or refrigerate as recipe directs. Your recipe worked out great! Cut in the butter. Try making two or three batches with different seasonings in each. When the pics were put on FB within GNOWFGLINS or Traditional Cooking School some wanted the recipe.