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Easy Herb Crackers

Black bowl with herb crackers cheese and chutney in the front

What’s a get-together without herb crackers (and maybe a little cheese)?  I usually form my 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!

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
Crackers on a baking tray, ready to bake.
Herb crackers ready to bake

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.

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.  These are great for any cheese platter, and your family and friends won’t believe you made them.

There are numerous cracker rollers available in the market nowadays. Explore them and make the process easy and enjoyable.

Black bowl with herb crackers cheese and chutney in the front

Easy Herb Crackers

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
If you want to serve your own crackers on your antipasto boards try these. I know you'll love playing with this roller, it's funn.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Difficulty Easy
Course Appetizer
Cuisine British
Servings 40 or more
Method Thermomix and Conventional

Equipment

  • 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

Bec’s Tips:
• Roll them out really thin. If I said lasagna sheet thin, I think you’ll get me.
• Keep an eye on them; your oven may be hotter or cooler than mine making them ready a few minutes either way.
• What you’re looking for is golden brown, dry and crisp. If your oven runs hot, you may need to pop them back in while the oven is turned off and cooling down, to dry them completely. Next time set your oven to 150°C, and they’ll end up baking and drying out at roughly the same time.
• Once these are baked (completely dry), they’ll last for a couple of weeks, if they don’t get eaten up before then.
 

Want to know more?

Learn how to make gourmet feta cheese and a wide range of crackers with our online course.

Cheese and crackers

6 Comments

  1. 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.

    1. 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.

  2. 5 stars
    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.

  3. 5 stars
    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.

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