How-to Make Homemade Crackers

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It is such an easy thing to pick up a box of crackers in the grocery store. They are there, they are not too expensive, and they are healthy snacks. Right?

Right?

Reading through the ingredients list on a box of commercial crackers is a vocabulary lesson in itself. Understanding that the dairy ingredients listed is full of hormones, and antibiotics, that the flour is chemical laden, and who knows how old..well you start to rethink the healthiness of these snacks. Organics are awesome but very expensive.

How difficult is it really to make your own crackers?

Not at all difficult. Homemade crackers are a delicious snack, healthy, and easily made with your choice of ingredients. Graham flour, the only specialty item called for in these recipes, is available in most healthfood stores. It is merely whole wheat flour that has been ground somewhat more coarsely than normal.

I love to make crackers because they have much more flavor than the commercial types and they are a quick addition to a meal. The first time you make them you will be hooked, I promise.

Soda Crackers or Saltines

Saltines (soda crackers) developed from a type of cracker known as "hardtack" which was served to sailors on ocean voyages because it did not go bad easily on the long journey. Hardtack was tasteless and not very appealing so, in 1801 the Josiah Bent Bakery in Newburyport, Massachusetts created a cracker that was light, crispy and best of all - tasty. The soda cracker, or saltine is still popular over 200 years later.

Basic Soda Crackers

  • 4 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 1 cup butter

Sift dry ingredients together. Cut in milk and butter, mixing well into a stiff dough. Roll until the dough is very stiff. Roll very thin, cut into squares, prick with fork, sprinkle with coarse sea saltand bake at 400F.about 6 minutes or until edges start to brown.

Basic Soda Crackers 2

  • 2 c. flour
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 c. butter
  • 1/2 c. sour milk
  • 1 lg. egg

In large bowl sift together flour, salt, and baking powder. Cut in butter until mixture is very fine. Add milk and egg. Mix to form a dough. Knead thoroughly and roll very thin. Cut into squares or rounds and place on lightly greased cookie sheets. Prick crackers with fork. Bake at 400 degrees for 10 minutes or until golden.

Homemade Graham Crackers

Preheat oven to 350F

Makes 4 dozen or so depending on size.

  • 3/4 cup unbleached organic all-purpose flour
  • 1 1/2 cups whole-wheat graham flour (Bob's Red Mill is the brand I use)

  • 1/2 cup sugar (use half brown sugar)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

  • 1/2 cup cold, organic unsalted butter, cut into small pieces
  • 4 tablespoons raw honey

  • 1/4 cup cold water

  • 1 teaspoon vanilla or maple extract

In an electric mixer mix the flours, sugars, baking powder, baking soda, salt, and cinnamon together. Add the cold butter a few pieces at a time and mix until it resembles coarse crumbs or cornmeal. Add the honey, water, and vanilla (or maple). Mix until the dough comes together in a sticky ball. Roll the dough 1/2-inch thick between sheets of waxed paper.

Chill for 1 hour, or until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutters, cut into 2-inch squares, or the shape of your choice. Arrange the crackers on a silpat, or parchment lined cookie sheet. With a fork, prick several holes in each cracker.

Sprinkle with sugar crystals. Bake for 15 minutes, until lightly browned at the edges.

Remove from the oven and let cool in the pan.

Homemade animal crackers are a healthy, easy to make treat.
Homemade animal crackers are a healthy, easy to make treat. | Source

Animal Crackers

Animal Crackers

  • 1/2 c organic. old fashioned oats-blended in blender until it is flour

  • 2 tsp honey

  • 1/4 tsp salt

  • 3/4 c organic flour

  • 1/4 tsp soda

  • 1/4 c organic unsalted butter, softened

  • 1/4 c buttermilk, organic is best, do not use nonfat or low fat.

Don't grease the cookie sheets.

Grind 1/2 cup oatmeal at low speed in the blender until fine. Add honey, salt, flour and soda. Cut in butter until mixture forms crumbs and then add the buttermilk. Mix until it forms a ball and sticks together.

Roll thin, cut with animal shaped cookie cutters.

Bake at 400ºF until brown (10 to 12 minutes).

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Comments 10 comments

journalofnurul profile image

journalofnurul 4 years ago from Indonesia

mmm looks yummy..


Leon 5 years ago

What about arrowroot flour? Arrowroot Animal crackers :P


Leon 5 years ago

What about arrowroot flour? Arrowroot Animal crackers :P


Alison 5 years ago

hey thanks a lot, hope the will be tasty, i have a good feeling about this one.


CRISTINE B. ESNARA 5 years ago

Thanks for posting homemade crackers. I enjoy making snacks for my family during weekends.I will surely bake soon.


eatlikenoone profile image

eatlikenoone 5 years ago from Saline, MI

Thank for spreading the news about homemade crackers. When I make my own crackers, people are in total shock. But it's really not all the difficult, people just don't think abou it.


Katie 6 years ago

Ooh, I LOVE animal crackers. They are the one thing that can make me bust my diet all to pieces! However, these can't be the delicious treats of my childhood... you can actually tell what kind of animal they're supposed to be, haha!


Melissa 6 years ago

I use my pasta machine to roll out the dough for crackers. Then with the help of a toothpick and a decorative roller they look almost like the factory made crackers! The roller even makes it so the crackers are perforated for breaking apart.


Dolores Monet profile image

Dolores Monet 7 years ago from East Coast, United States

I love crackers and have been dying to make them, now I will, thanks, Marye.


Eileen Hughes profile image

Eileen Hughes 8 years ago from Northam Western Australia

Great idea, this sounds yummy and I love those little shapes. We not ever to old to eat them too.

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