Easy Herb Crackers
What’s a get together without herb crackers (and maybe a little cheese)? I usually form my homemade herb crackers using a pasta roller, but I’ve got something even better now, that’s just so much easier.
You know, I’m a pastry chef, and I like to be neat. I wouldn’t say I was the neatest person, as some people seem to do everything clean, neat and perfect. Sheesh, that’s not me. I have to find creative ways to make things look brilliant (and neat). So, if you want perfect crackers OMGosh this is it!
Introducing – the cracker roller!
I made these in minutes. They’re so cool, don’t you think? The Betty Bossi Cracker Roller has turned my, not quite rectangular, not adequately docked (pricked with holes) crackers, into just like “bought one crackers”!
I can’t believe it, the first day I played with it, within an hour and a half I’d made four different batches. Crazy I know, but so simple. There are numerous cracker rollers available in the market nowadays. Explore them and make the process easy and more enjoyable.
Tips for cracker making success:
- Experiment with flavours: Swap out the herbs for spices like cumin or paprika to give your crackers a new twist.
- Storage: These crackers store well in an airtight container for up to a week (if they last that long!).
I’m going to give you this recipe; it was my favourite out of the plain kind of crackers. Forget shop-bought crackers, get onto these. They are great for any cheese platter, and your family and friends won’t believe you made them.
Easy Herb Crackers
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becs-table.com.auEquipment
- 1 Thermomix or Food Processor
Ingredients
- 200 g warm water
- ½ tsp dry yeast
- 400 g plain flour
- 40 g olive oil
- 1 tsp of salt
- 1 tsp of mixed herbs I make my own blends but use what you like, Italian would work well
Instructions
- Preheat the oven to 180°C and prepare some flat baking sheets with baking paper. (or use USA flat cookie sheets, you dont need to put anything on them), they're non-stick)
- Place all the ingredients into a food processor (or Thermomix) in order of the ingredient list. (you want the warm water to mingle with the yeast before anything else does)
- Mx in the food processor (or Thermomix) until it comes together as a dough. (TM: 5 seconds/speed 5 scrape down and repeat if necessary, tip out and bring together by hand)
- Remove from the food processor (or Thermomix) and set in a covered bowl in a warm place for 30 – 60 minutes
- Remove the dough from the bowl and cut into three portions.
- Roll the dough out between two baking mats (or baking paper) as thin as you can.
- Use the Betty Bossi Roller to make your perfect shapes and bake as soon as you can. Bake for 10 mins then flip the crackers over and bake for another 10 mins.
- Allow to cool on a cooling rack. These store well in an airtight container.
Notes
Want to know more?
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Hey Bec, any thoughts on how these would cook using Gluten Free flour? I have xantham gum I could add if you think that would work.
Hey Juliet,
I’ve not tried them with GF flour, I’d probably use Well and Good or Bobs red mill 1:1 test them and if they’re too crumbly when you go to slice them I’d definately add some extra xantham gum. Have a read of the notes I’ve written about semi freezing them before slicing. That should help too.
We loved these. I have done a couple of lots, one Italian and another with garlic and herb. Some I have made very crunchy and others not quite so hard. A brilliant recipe.
Yes, the yeast really does change the texture, cool for a change 😉
Loved these, you’re right, get them baked asap. My third tray puffed up a little in the heat we’re having, they were still ok, but I like the flatter ones better.
Oh, you must be in Australia at the moment. Wow, it’s warm hey. 😉