cracker recipes

Our flaky cheddar crackers are delicious, but if you want to save time, make the peanut-butter spread only (step 2). Skip the crackers and serve with chilled celery sticks and store-bought cheese crackers.

Cheddar Goldfish Crackers with Peanut Butter Spread

c. all-purpose flour

unsalted butter

Cheddar cheese

salt

fresh-ground pepper

peanut butter

Honey

cayenne pepper

Make the dough: Pulse the flour, butter, cheese, 1/2 teaspoon salt, and pepper together using a food processor until the mixture resembles coarse meal. Pulse in 3 to 4 tablespoons of water, 1 tablespoon at a time, and only enough so that the dough forms a ball and rides the blade. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Make the spread: Stir the peanut butter, remaining 1/4 teaspoon salt, and honey together until smooth. If desired, stir in the cayenne pepper for extra heat. Cover with plastic wrap and set aside until ready to serve.

Bake the crackers: Heat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Roll the dough out to 1/8th-inch thickness. Cut out as many crackers as possible using a 2-inch fish-shaped cutter. Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp — 15 to 20 minutes. Transfer to a wire rack to cool. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week. Serve with peanut butter spread.

This is a delicious and creative appetizer or snack to serve guests! These homemade crackers are inspired by the flavors of falafel, while the accompanying spicy red lentil dip is the perfect complement.

Middle Eastern Falafel Crisps with Spicy Red Lentil Dip

(105 grams) chickpea flour

(90 grams) unbleached all-purpose flour,

parsley

cumin

garlic powder

baking powder

coriander

onion powder

fine sea salt

black pepper

(75 ml) extra-virgin olive oil

(80 ml) water

corn syrup

sesame seeds

(195 grams) red lentils

bay leaf

lemon juice

tomato paste

garlic (finely chopped)

cilantro leaves

harissa

olive oil

To make the falafel crisps: In a food processor or a medium bowl, pulse or whisk together the chickpea flour, all-purpose flour, parsley, cumin, garlic powder, baking powder, coriander, onion powder, sea salt, black pepper, and cayenne.

Add the olive oil to the flour mixture and pulse or stir with a fork until the mixture forms crumbs. In a small measuring cup, combine the water and corn syrup and stir until the syrup dissolves. Add the water mixture to the flour mixture and pulse or stir with a wooden spoon until the mixture comes together in a slightly sticky dough (Mine was too wet so I kneaded in a bit of extra flour until it came together). Knead gently on a lightly floured surface until smooth, about 5 strokes. Wrap the dough in plastic wrap and allow the dough to relax for 30 minutes.

Preheat the oven to 375°F. Line a baking sheet with a silicone baking mat or parchment paper (I used 2 baking sheets and took turns baking them). Divide the dough into two balls and roll each ball out on a lightly floured surface until it is ⅛-inch thick, picking up the dough and rotating it a quarter turn frequently to make sure it is not sticking, if necessary.

Using a pastry wheel or pizza cutter, cut the dough into rectangles measuring 2-by-1-inches and use a lightly floured spatula or bench scraper to transfer the crackers to the prepared baking sheets. Repeat the rolling and cutting with the scraps.

Sprinkle the crackers with the sesame seeds and coarse salt, and tamp down the toppings with the bottom of a measuring cup to adhere them to the crackers. Bake until the crackers are golden brown and crisp to the touch, 12 to 15 minutes, rotating the pan once from back to front while baking. If some of the crackers are done before others, transfer them to a cooling rack and return the undone crackers to the oven for a few more moments. Cool on a wire rack and store in an airtight container for up to 1 week. Makes about 50 crackers.

To make the red lentil dip: Rinse the lentils with cold water and drain. Combine the lentils, bay leaf, and 1 teaspoon salt in a medium saucepan. Add enough water to cover by 4 inches and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the lentils are tender and falling apart, about 10 minutes. Drain the lentils in a fine-mesh sieve. Discard the bay leaf and let the lentils cool for 10 minutes in the sieve.

Transfer the lentils to a food processor and add the lemon juice, tomato paste, garlic, cilantro, harissa, cumin, and olive oil. Blend until smooth, stopping once or twice to scrape down the sides of the bowl.

Season the dip with salt, if desired, and transfer it to a serving bowl. Allow the dip to stand for at least 1 hour before serving to allow the flavors to develop. The cooled dip can be stored in the refrigerator in an airtight container for up to 1 week. Makes 2 ½ cups.

This recipe yields approximately 44 three-inch crackers. Four crackers equal one serving.

4-Ingredient Easy Rustic Table Water Crackers

A.P. Flour

water

vegetable oil

kosher salt

Place a baking sheet or pizza stone in the center rack of the oven. Preheat oven to 500 degrees F with the baking sheet inside the oven.  You want the sheet or stone hot when ready to bake the crackers.

In a large bowl or food processor, combine all the ingredients together until they come together to form a dough. Approximately 1 minute. Scrape down the sides of the bowl as needed.

Turn out the dough onto your work surface and continue to knead by hand for two minutes until the dough is smooth.

Divide the dough into four pieces. Cover unused portions of dough with a towel to prevent from drying out.

Roll the dough into a rectangle that measures approximately 30″ x 6″. If needed, use a little extra flour to keep the dough from sticking to the work surface and your rolling pin. The ideal thickness is like a strand of uncooked spaghetti. If you have a pasta machine, you can run the dough through the machine until it passes through the #5 setting freely.

Using a 3 inch circle cutter, pizza wheel, knife or other device, cut the dough into desired shapes and dock the crackers with a fork. Work in batches of 9-12 crackers.

Working quickly. Remove the hot pan from the oven and immediately transfer the dough disks to the hot baking sheet. Sprinkle with salt flakes (if desired) and return to the oven to bake for 3 minutes on the first side.

Remove the baking sheet from the oven. Working quickly, flip the crackers over and bake for another 2-3 minutes on the second side.

Remove the crackers from the baking sheet and transfer to a wire rack to cool. You'll hear the crackers u0022cracku0022 as they cool. And that's a good thing!

Return the baking sheet to the oven to warm up again while you roll and cut the next batch of crackers. Continue to work in small batches of 9 - 12 crackers until the dough is gone.

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