Crackers are Easy to make!

I have not talked much about it here, but I have been cooking a ton. This past Thursday and Friday I made crackers. Not just a few- but a Crackerpalooza!  I am not exactly why I started making crackers this week. I had so many I decided to take them to a party my darling husband and I were invited to. It was “pot luck” and he already agreed to bring the wine. There was no pressure- the wine Mr. Darla chose was AMAZING. AND since no one (including me) knew I was going to bring the crackers until Friday morning- I could bake with reckless abandon! And friends, I did! See?  These are the ones I didn’t take… there were so many!

Assorted crackers

These crackers came out beautiful!  Starting at 12 o’clock; there is a cheese cracker shaped like a fish with poppy seed, the skinny ones with Nigella and sesame seeds are Lavash crackers- some people call them flatbreads. The dark brown cracker at the 6 o’clock position is buckwheat sesame, resting on the buckwheat are small squares of toasted sesame seed crackers.

All of these crackers are very easy to make. The most difficult part is trying to figure out how thick or thin you should roll them. I used a pasta machine to get the Lavash  thin enough. This made it much much simpler. They were all baked in a regular oven at various temperatures except for the Lavash which was baked on a pizza stone in the oven. The cheese cracker gave me the most difficulty. I found an online recipe that was not reviewed. I should’ve known better than to try this one, but it was the “fastest” to make.  The taste was delicious but the technique described wasn’t quite right. So, I saved part of the dough in the refrigerator and rolled it out and baked them the next day (after letting the dough sit out for a little while to soften) and they came out much better. The recipe says to let the dough chill in the refrigerator for 30 min. Cracker heads- That dough needs 2 or 3 hours chill minimum.Trust me.

Here are the recipes that I used, and I should add that I used egg whites to keep the seeds and salt attached to the crackers.
Have you ever made crackers? Try these!

Cheddar Poppy Seed crackers

Lavash- AKA Olive Oil crackers 

Buckwheat Sesame 

Toasted Sesame 

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