Friday, April 4, 2014

DIY Crackers

Herb Crackers

Hosting a basketball party this weekend? The snack madness continues and The Cooking School at Jungle Jim's International Market presents an easy cracker recipe that is the ideal vehicle for scooping up and piling on dips and other dunk-ables. These fragrant Herb Crackers complement the many fine cheeses and meats you will find in the Charcuterie Department at both store locations. 


Homemade crackers are simple to make - follow the steps below!


Prepare all your ingredients and preheat the oven to 450 degrees. A food processor makes the dough come together quickly. Add the dry ingredients in the food processor bowl.


Add the butter and pulse several times to combine.



When pulsing in the butter, the finished product should be evenly combined with no chunks of butter. You can see the result in the photo above.


With the machine running, add enough hot water (1/2 cup hot tap water) to form a smooth, soft ball. Stop to check the texture before you add all of the water; you may not need all of it.


The dough will feel soft and warm.


Turn the dough out onto the work surface and knead it quickly and lightly several times. 


Divide into fourths and wrap in plastic wrap. Let the dough rest at room temperature for about 10 minutes.



Use a floured rolling pin to roll the dough out as thinly as possible on a piece of lightly floured parchment paper. You can re-flour as needed. Feel free to pick up the parchment paper and rotate it if that helps with rolling. Do not pick up and turn the dough over.


Using a pastry wheel or sharp knife, slice the dough into approximately 1 1/2-inch squares, cutting the whole sheet in one direction first, then the other. Leigh trimmed the edges to make nice, straight edges. You can make a more free-form cracker if you don't feel like trimming the dough. Tip - don't reuse the trimmings as they will be very tough.


Use the tines of a fork to prick each cracker several times. Top the crackers with Kosher salt (optional).



Bake for 6-10 minutes or until the crackers are crisp and light brown around the edges. Transfer to a wire rack to cool. Repeat to use all the dough. Feel free to substitute your favorite dry herb blend.  Enjoy homemade crunchy crackers with your favorite party dip!


Herb Crackers
2 cups all-purpose flour, plus more as needed
1½ teaspoons dried herbes de Provence seasoning
¾ teaspoon sugar
¾ teaspoon salt
½ teaspoon baking powder
4 tablespoons (½ stick) unsalted butter, at a cool room temperature
½ cup hot tap water, or as needed


Preheat the oven to 450°. Lightly flour your work surface and a piece of parchment paper. Have ready a rolling pin and a baking sheet.

Combine the flour, herbes de Provence seasoning, sugar, salt and baking powder in a food processor and pulse to mix. Add the butter and pulse several times to combine. With the machine running, add enough hot water to form a smooth, soft ball, stopping to check the texture before you add all of the water; you might not need all of it.

Turn the dough out onto the work surface and knead it quickly and lightly. Divide into fourths and wrap in plastic wrap. Let the dough rest at room temperature for about 10 minutes.

Use a floured rolling pin to roll the dough out as thinly as possible on the parchment paper (re-flour as needed). You can pick up the parchment and rotate it as needed in between rollings, but don't turn the dough over.

Use a pastry wheel or sharp knife to slice the dough into approximately 1½-inch squares, cutting the whole sheet in one direction first, then the other. Use the tines of a fork to prick each cracker several times. You can remove any trimmed-off pieces at the edges and re-roll them later, though they will be a little tougher in texture and may shrink a bit when baking. Transfer crackers on the parchment paper to the baking sheet.

Bake for 6-10 minutes or until the crackers are crisp and light brown around the edges. (You might need to bake the crackers on the inside of the sheet a little longer, because they will not brown as readily.) Transfer to a wire rack to cool. Repeat to use all of the dough. Cool completely before serving or storing.

Makes approximately 100 small crackers


Make Ahead: The crackers can be stored in an airtight container (not plastic) at room temperature for about 1 week. 

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