Channeling your inner Martha Stewart: Did you ever make (bake) crackers from scratch?
Asked by
jca (
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June 1st, 2014
I was watching a Martha Stewart baking show the other day and she made crackers. Making crackers from scratch was something that never occurred to me. I knew it could be done, of course, but the variety of crackers available in grocery stores made baking my own something I never really thought about.
Of course, when she did it, it looked fairly simple. She made two or three different types. She then placed them in festive containers and it would probably be a conversation piece at a party.
I imagine homemade crackers are ultra-licious. Did you ever bake crackers from scratch?
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11 Answers
Oddly enough, I went looking for a recipe for crackers the other day.
It is, so far, the only thing I’ve looked for in The Joy of Cooking with no joy.
It does, to be honest, sound like a lot of work for something that likely wouldn’t get you much more pleasant results than opening a box, but I’d still like to be able to do it. Zombie apocalypse and all.
I’m wondering if homemade ones taste a whole lot different than boxed ones (like different enough to go through the trouble, the way homemade cookies or bread does).
No, but I do make a mean apple/blackberry pir from scratch that has the most fattening pir crust known to man. lol
I have made crackers from scratch back in my youth. I barely remember and I only did it once, meaning the ones I made were not ‘uber-delicious’.
I wish I had saved that damned pickled egg recipe, though.
Blue Cheese Cheez-Its
2 cups all purpose flour
1 teaspoon salt
2 teaspoons black pepper
8 ounces Cheddar, grated
8 ounces cold butter, cut into chunks
blue cheese powder to coat
Sift dry ingredients, then mix with butter and cheese in a stand mixer until just combined to form a dough.
Wrap with plastic wrap and chill in refrigerator for at least 30 minutes (3 or 4 hours is better). The colder your ingredients are as you work with them, the more crackery your crackers will turn out.
On a clean, floured surface, roll dough out to 1/8-inch thick.
Cut with an accordion cutter or pizza cutter into ¾-inch squares.
Using the blunt end of a skewer poke a hole in the middle of each cracker.
Bake on a parchment paper-lined sheet tray at 350°F until golden brown, about 15–20 minutes, rotating the sheet tray once during baking.
Let cool to room temperature.
Toss to coat with blue cheese powder (or ranch powder, or garlic powder, etc.) and serve.
I have, and wouldn’t do it again. It’s a pain.
I wouldn’t since it seems like huge pain in the ass and they are really cheap at the store.
However, I do make my own tortillas since those are really easy and you can use the dough for these.
I had hard tack at a civil war reenactment. How did those guys live on that?
I’ve made matzah from scratch. It’s definitely better homemade.
I never thought of making crackers from scratch either. I can’t imagine bothering to do it, there are so many varieties. Although, I am sure it is healthier to make them from scratch.
As a side note, some of my favorite crackers are Stones Wheat Thins. Hard to find.
I’m a fan of Carr’s Water Crackers, personally. Not too much flavour on their own, which means I can taste my cheese without all the interruption.
Dammit, now I want Good Cheese. It’s been a while.
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