So I come from the background where I would eat a whole box of Chicken and Biscuit crackers (the absolute best cracker) and that would legitimately be my lunch… 20 years later I married a beautiful woman that has this wild desire for me to live past 40!! How amazing is she?!!?
Anyways, she is always on the lookout of what we can make ourselves and not buy at the store. Well this was one of them. No preservatives, no HFCS, no bad stuff (whatever that means). These are just a simple yet delicious cracker that I eat with cheese and meat, hummus, or with soups. I take them with me when I go biking and I even give them to my children. The underlying recipe is great because it is incredibly versatile in its flavor adaptability.
I have chosen to do a basil palate with nutritional yeast. I know, I know, what is nutritional yeast? It is deactivated yeast and has a distinct ‘cheesy’ flavor that you can sprinkle on top of popcorn or even on some toast with butter. So… live life on the edge, go buy some and try it. You will probably like it. If not, then be all American and shred a block of cheese to make these “healthy” crackers more fabulous.
There are so many different varieties. Think of the spices you like and add away! Italian seasoning, oregano, harissa, cumin, chili powder, even cinnamon and sugar (omit the nutritional yeast). It really is limitless. Just give it a try and keep experimenting until you find the right mix for you!
This dough is forgiving, but letting the dough rest is what makes it easier to roll.
This is also a great recipe to make with children. Have them whisk in the ingredients, roll the dough, or they can cut them into many different shapes and sizes (similar to cookies) all while making a memory that will continually bring you back to the table. Please be a part of our community and online family by sharing the variation you chose for your homemade cracker!
Deliciously Cheesy Herb Roasted Snacking Crackers
One of the best things you can do for this recipe is let the dough rest in the fridge for a minimum of 30 minutes and up to over night. Cooling the dough makes sure that the butter does not melt, and makes the dough easier to roll out as the gluten has rested.
2 cup all purpose flour
1/4 cup (half stick) unsalted butter, cold and cut into small cubes
6 tbsp nutritional yeast
2 tsp sugar
2 tsp basil, dried
1 tsp sea salt, fine
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper, ground
1/2 tsp paprika (smoked for bolder flavor)
1/4 tsp turmeric
3-6 tbsp water
- Combine all dry ingredients in a medium bowl and whisk to combine. Then mix in cold cubed butter making sure to coat them all with the dry ingredients. Smashing butter with fingertips and working into a crumbled dough.
- Add in water a tablespoon at a time until it all comes together. It should feel tough, smooth, and have some cracks in it. Cut the dough into 4 equal parts, wrap in plastic and place the dough in the refrigerator for a minimum of 30 minutes or overnight to let the dough rest.
- Preheat oven to 350 degrees. Roll the dough out on a piece of parchment paper with a small dusting of flour. Roll into a thin sheet (1/8 inch) and when you are done, sprinkle with flaked salt and roll to press it in.
- Cut the dough into 1 1/2in squares with a pizza cutter. Poke each cracker with a fork to help release steam while baking and spread all pieces out evenly on baking sheet with parchment paper.
- Bake about 10 minutes. Crackers should be golden and a few will have browned edges. If the crackers are chewy the dough is too thick so bake them a few minutes more.
- Let cool and eat alone or with your favor additions such as ranch dip, our lemony hummus, maybe even with a slice of cheese and salami!
Tips & Tricks: The dough is rather forgiving. Pieces can rip off and be rolled back in, just realize the more the dough is rolled the harder it is for it to be rolled thinly. Letting the dough rest and the butter to remain soft but not melted is the sweet spot!