Were crackers about homemade crackers.
Theyre so easy to make and so addictive in their deliciousness. The handful of ingredients mix together effortlessly, with nothing artificial just wholesome goodness.
Individuality is a hallmark of these savory nibbles, so dont worry if theyre a little overbaked, underbaked or not perfectly uniform. People will take one bite and be impressed, because few take the time or effort to make crackers from scratch. You can even use them to elevate a simple meal of soup or a salad.
Here are a few things to keep in mind when making these savory snacks:
• If rolling the dough out, roll it as thin as possible and as uniform as possible. The crackers will bake faster and more evenly. Also, if a recipe calls for a leavening agent baking soda or baking powder keep in mind that the crackers will rise a little and the finished snack will be just a bit thicker.
Play around with the flavors, substituting similar cheeses or varying the seeds used to garnish them.
• Dont overmix the dough or the crackers will turn out tough.
Store the baked crackers in an airtight container, ideally between sheets of waxed paper. Pop them in the oven for five minutes at 300 or 325 degrees to crisp them up.
• Most cracker doughs can be frozen and baked when you need them.
The Chicago Tribune contributed to this story.
For the recipes, click the links or look on the right side of this page: