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Homemade Crackers To make homemade crackers, all you need is a few simple ingredients and a little time. These crackers come out thin, crisp, and delicate. A great addition to any party.Makes 8 dozen crackers.From Meseidy Rivera of The Noshery.

Serves 16Ingredients: PW Food & Friends Appetizers 3 cups All-purpose Flour 2 teaspoons Sugar 2-1/2 teaspoons Salt 4 Tablespoons Fat (Olive Oil, Melted Butter, Bacon Drippings, Melted Coconut Oil, Or Melted Ghee) 1 cup Water FOR THE OPTIONAL ADDITIONS: 1 Tablespoon Minced Fresh Herbs (Thyme, Rosemary, Sage, Or Dill) 1 Tablespoon Seeds (Sesame, Poppy, Fennel, Or Pumpkin) 1/4 cup Shredded Hard CheeseInstructions: 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. Cakewalk mp3 encoder keygen generator. 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.Cook time: PT15MPrep time: PT45M. I have a confession.

I can cook—in fact, I would dare say I’m a pretty mean cook. But I’m a horrible baker.It’s a common misconception that if you can cook, you can bake. Although that may be the case for some, it’s very much not the case for me. Seriously, one time I baked a dozen door stops. They were perfect little door stops! Problem is, they were supposed to be cupcakes.Despite my pitiful baking skills, I can make crackers. Because they are one of the easiest things to make.

Trust me, if I can make crackers, you can make crackers.Making crackers is very simple. It’s basically a pasta recipe without the eggs.

All you need is flour, water, and oil. Then add a little sugar and salt for flavor. Believe me, once you make crackers, you’ll be making your own all the time.They’re great to make ahead in bulk for snacking during the week, or as an addition to a killer cheese board.

I love this recipe because it’s so easy to customize and make your own. Change out the fat for a different flavor and add some fresh herbs or cheese. Is texture your thing? Sprinkle the crackers with some seeds to add a touch of nuttiness and crunch.The thinner you roll the dough, the more delicate and crispier your cracker will be.

But be careful because they will also bake faster. I like to make my crackers long and narrow but you can make them any shape you like. Whichever shape you choose, do your best to make all the crackers uniform so they bake evenly. Piercing the crackers is also important to keep the crackers from puffing up like little balloons.So, are you going to make some crackers? Picture how awesome it will be to present your guests with a fabulous cheese and charcuterie board. And when they ask where you bought the crackers, you can flip your hair back and say, “Oh, these crackers? I made them myself.”.

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.

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Serve crackers immediately or store in an airtight container on the counter for up to a week. Meseidy (Meh-say-dee) is a wife and mother to three four-legged children (including an ornery Terrier). Graduate of Platt College Culinary Arts Institute. Landlocked Puerto Rican who must be within a five-mile radius of a plantain at all times.

She works as a chef, recipe developer, caterer, event planner, and food stylist. She cooks and blogs from her tiny 250 sqft house in Dallas, TX.She created The Noshery in 2008 after realizing how much her husband and she missed the food back home in Puerto Rico. At The Noshery you’ll find recipes that are always from scratch, ideas inspired by my travels, and cooking techniques I’ve learned along my journey from home-cook to chef—plus some life misadventures, DIY and craft tips, and doggie shenanigans thrown in to keep you on your toes. Her dishes reflect her life as a former military brat with a pinch from here and dash from there. But Puerto Rico and its authentic cooking will always be home. She loves pairing interesting ingredients together and is always on a mission to create the perfect bite. 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.

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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.