Common Crackers Recipes
COMMON CRACKERS
This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.
Provided by Aroostook
Categories Breads
Time 30m
Yield 24 4 in crackers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt and sugar.
- Cut in butter until mixture has the consistency of corm meal.
- Stir in enough milk to make a stiff dough.
- Roll to 1/4 inch thick on a lightly floured board.
- Cut into 3-4 inch rounds.
- Prick surface with a fork.
- Brush surface with milk.
- Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
- Store in an airtight container.
- Split crackers and serve with chowder.
HOW TO MAKE CRACKERS
To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
Categories appetizers baking main dish snack
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
COMMON CRACKERS
Steps:
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
COMMON CRACKERS
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Fall Party Butter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 8
Steps:
- Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
- Bake crackers until golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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HOW TO MAKE CRACKERS AT HOME - KITCHN
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4.8/5 (21)Estimated Reading Time 5 minsCategory Snack, Baked Good, AppetizerCalories 240 per serving
- Heat the oven to 450°F: Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
- Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Divide and shape the dough into a square: Divide the dough into two halves and set one half aside. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
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- Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
- Preheat oven to 400°. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
- Bake crackers until golden brown, 15 –17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
VERMONT CHEESE CRACKERS - KING ARTHUR BAKING
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4.4/5 (27)Total Time 1 hr 1 minServings 100Calories 66 per serving
- If you're using baker's ammonia in place of baking powder, set it aside., Add the shortening, working it in to make an unevenly crumbly mixture., If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water.
- Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough., Divide the dough in half, and shape each half into a small rectangular slab., Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that.
- Preheat the oven to 400°F., Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
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- In a medium bowl, combine 1 cup sourdough starter and 1/3 cup melted butter. Mix until combined, and then add in flour. Knead until blended. Add extra flour, if needed, to form a stiff dough.
- After rest period, add in 1/4 teaspoon baking soda, 1/4 teaspoon salt and other seasonings (if desired).
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