When I got the idea of learning how to make savory crackers all I knew for the plain salted crackers. I thought it would be good to have some with the flavors of herbs and spices. The history of crackers goes back many years in this country to our New England colonies. Perhaps this is because they are also popular in the United Kingdom. Supposedly the “cracker creator” was John Pearson, the son of John Pearson who arrived in Massachusetts from England.
Crackers can be made simply by mixing flour and water. As I was growing up in the fifties, Mom and many of my older siblings would talk about living through the Depression. For most, it was not a good time. People would wait in line for hours only to receive a cup of flour. Most of the time there were no other ingredients available. They considered themselves lucky if they could get this flour. Crackers (Some called them biscuits even without leavening.) were the only thing they could make with this flour.
I am sure many people during the Depression learned how to make savory crackers without even knowing it. Back then most people knew how to use wild grasses and herb. Many tried to grow anything that they could to extend their food including small plots of garlic and other herbs. Probably these were added to the flour and water making flavorful crackers.
During my younger life the saltine crackers were all I knew. These were served with soups but also were known to settle an upset stomach. Later they were served along with cheese. Cheese dips and various cheese ball recipes became so popular making crackers even more important. Soon the grocery store shelves were filled with all types, brands and flavors of crackers making them a simple snack food.
Some of these store bough crackers were tasty until I learned how to make savory crackers at home. I learned to add all kinds of seasonings to my recipes. The main tip for making crackers is to roll the dough thinly or cutting the roll slices thinly. This helps them to bake to a nice crisp “cracker” texture.
Lean how to make savory crackers with grits.
Preheat oven to 350F degrees.
Combine grits, flour, salt, soda, cayenne and garlic in bowl.
Add butter to flour mixture and combine until crumbly.
Stir in Parmesan cheese; make well in center.
Add buttermilk to the well; stir until stiff dough forms.
Knead dough on lightly floured surface; shape in ball.
Wrap in plastic and let stand 15 minutes.
Divide dough in quarters; roll 1 quarter to 1/16 inch thickness.
Cut into rounds (2 inches); arrange on parchment lined baking trays.
Bake 12 to 14 minute until golden brown; cool on rack.
Makes about 100.
Learn how to make savory crackers with rosemary and pecans.
Combine cheese, butter and pecans in medium bowl.
Beat on medium speed of mixer until well blended.
In small bowl combine flour, rosemary, salt and red pepper.
Gradually add flour mixture to cheese mixture beating until combined.
Wrap dough in plastic wrap; refrigerate for at least 2 hours.
PREHEAT OVEN TO 350F degrees; line baking sheets with parchment paper.
Roll dough into 1 inch balls; place 3 inches apart on prepared tray.
Lightly press balls with bottom of glass to ¼ inch thickness.
NOTE: By spraying glass with non stick spray balls will not stick to glass.
Bake for 18 to 20 minutes until set; cool completely on rack.
Makes 5 dozen.
Learn how to make savory crackers with wonton wrappers.
Preheat oven to 400F degrees; line baking sheet with foil.
In small bowl combine chili powder, salt, allspice, cloves, oil and water.
Using pastry brush coat both sides of wonton wrappers with mixture.
Place the wontons on prepared baking sheet; bake 5 minutes until crisp.
Makes 16 wonton crackers.
Learn how to make savory crackers with or without herbs.
Blend all ingredients on medium speed of mixer about 30 seconds.
Divide dough in half; shape each in long roll about 1 inch diameter by 8 inches long.
Wrap in plastic wrap and refrigerate about 2 hours until firm.
PREHEAT OVEN TO 375F degrees.
Cut rolls into ¼ inch slices; bake 10 to 12 minutes until lightly browned.
Learn how to make savory crackers with ham and cheese.
Preheat oven to 450F degrees; pour cooking oil 1/8 inch deep in shallow baking pan.
Combine and blend all dry ingredients; cut in shortening with pastry cutter.
Stir ham and cheese to mixture; gradually stir in milk and oil.
On floured surface knead briefly until smooth; roll dough to 1/8 inch thickness.
Cut dough with a small biscuit cutter; place in prepared pan with oil.
Bake 12 to 15 minutes; makes about 20 crackers.
Learn how to make savory crackers in stick form.
Combine flour, garlic, yeast, shortening and warm water in bowl.
Work mixture with hands until crumbly; cover and let stand 1 hour.
PREHEAT OVEN TO 400F degrees; grease baking tray.
Roll pieces of dough into very thin sticks; place on greased baking tray.
Beat egg white and water together; brush each stick with mixture.
Top each stick with a line of caraway seeds; let rise until doubled.
PREHEAT OVEN TO 400F degrees; bake for 15 minutes.
Cool sticks completely on rack.
Learn how to make savory crackers with vegetable soup mix.
Combine 4 ½ cups of the flour, pepper, cayenne, soup mix and soda in large bowl.
Add butter and egg beating on medium speed of mixer until blended.
Gradually beat in the buttermilk; stir in enough of the remaining flour to make soft dough.
Turn dough out onto lightly floured surface; knead briefly until smooth.
Divide dough in fourths; roll each part into rectangle (10X12 inches about 1/16 inch thick).
Cut into 2 inch squares; place on lightly greased baking sheets.
Prick squares with a fork; sprinkle tops with salt.
Bake 12 to 15 minutes or until golden in color; place on wire rack to cool.
Makes 10 dozen.
Learn how to make savory crackers with whole wheat flour sprinkle with salt, poppy or sesame seeds.
Preheat oven to 350F degrees.
Combine and blend flours, sugar, soda, dill, onion and salt in mixing bowl.
Stir in buttermilk and oil; shape dough into 6 balls.
On floured surface roll each ball into a 9 inch square; cut into 2 ½ inch squares.
Place squares on ungreased baking sheets; brush with melted butter.
Sprinkle tops with coarse salt, poppy seeds or sesame seeds.
Bake 8 to 10 minutes until crisp and golden; cool on rack.
Preheat oven to 350F degrees.
Combine the ¼ cup of sesame seeds, flour, salt, red pepper and cheese in large bowl.
Use hands to work in the butter and oil mixing until dough forms and holds together.
Roll dough out on a lightly floured surface (About 1/8 to ¼ inch thick).
Cut into small diamond shapes; place on parchment lined cookie sheet.
Brush each with beaten yolks; sprinkle with sesame seeds.
Bake about 12 minutes until golden and cool; makes about 3 dozen.
Cream butter and cream cheese together until light.
Gradually add chili powder and flour to creamed mixture.
Blend mixture well shaping dough into ball.
Wrap ball in wax paper and freeze about 1 hour ONLY until dough firms up.
PREHEAT OVEN TO 400f degrees.
Roll dough to 1/8 inch thickness; cut in 2 inch rounds.
Place rounds on lightly greased baking sheet; sprinkle with sesame seeds.
Bake 10 minutes until lightly browned; cool completely.
Can store in tightly covered container using wax paper between layers.
Makes 3 dozen.
Learn how to make savory crackers with potatoes.
Combine all ingredients; knead well to blend.
Shape into roll 10 inches long and 1 inch diameter.
Wrap in plastic wrap and refrigerate 2 hours.
PREHEAT OVEN to 425F degrees.
Slice roll thinly; place on ungreased baking sheet.
Bake 10 minutes or until golden brown; makes about 24 slices.