Delicious and crispy Sesame Seed Crackers and Pepper Jack Crackers – easy to make, vegan, and so so good.
This month’s Daring Bakers challenge was to make crackers – another first for me. The mandatory component was to make two different cracker recipes using two different methods. The three methods are handrolling, pasta rolling and icebox. I went with the handrolling and pasta rolling and prepared Sesame Seed crackers and Pepper Jack Crackers.
Yesterday was a big cooking day. Usually right after work I fly right into the kitchen, throw on my apron and start whipping things up. Life has been exhausting for me lately though, or maybe my own neutrotic personality has started to drive my mind crazy is more like it. So yesterday I just flopped on to the couch for an hour, flipped on the tv, and killed some braincells watching the junk on-air.
When 6pm came around I now had to make 2 cracker recipes and dinner all before the sun set since I need that natural light for the photography. Since yesterday was a From the Farmer delivery day I naturally wanted to make something with my uber fresh farm produce. Roasted potatoes with a Sriracha dipping sauce and a squash gratin with tomatoes and home made basil pesto were what I decided on.
As D was taking his afterwork nap I was rapidly mixing, beating, chopping, baking, roasted, and processing away in the kitchen. With one dish in the oven I started on the next. With a swap of items I balanced the completed meals on my cutting board, leaped over the mattress sprawled across the living room floor, and landed on the balcony, ready for the photo shoot. I did this 4 times last night. Olympic gold medal any one?
Trust me you don’t even want to imagine the state the kitchen was in after this cooking fiasco. This doesn’t usually concern me too much though, since this is where D comes in. I make a mess; he cleans it up. Perfect arrangement I’d say.
Both the sesame seed crackers and the pepper jack crackers came out great – I can’t even tell which one I like better.
The pepper jack ones are creamier and spicier due to the cheese so those really pack in a punch of flavor. On the other hand, the sesame seed crackers have a strong nutty/sesame seedy taste which I personally love too though.
Overall both the pepper jack and the sesame seed crackers were pretty easy to make and delicious. I know I won’t be buying store bought processed crackers anytime soon. With a pasta roller it’s even easier to get them to be as thin as you want and even more delicious.
Home made crackers - easier to make then you think
35 minsPrep Time
15 minsCook Time
- 2 cups all-purpose (plain) flour
- 2/3 cup sesame seeds
- 11/2 teaspoons table salt
- 11/2 teaspoons baking powder
- 3 tablespoons olive oil
- 3/4 cup plus 1 tablespoon water
- Mix the flours, seeds, salt and baking powder in a large bowl.
- Add the oil and stir until combined.
- Add the water until the dough starts to stick together.
- Kneed the dough 5 or 6 times and allow to rest, covered, for 15 minutes.
- Preheat the oven to 450°F/.
- Divide the dough in quarters and roll each piece out one at a time using a rolling pin or pasta rollers. If using pasta rollers make sure the dough is well floured so it doesn't get stuck or stick to the machine.
- Cut the dough into desired shapes and place on a sheet pan lined with parchment.
- If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more (checking on them every couple minutes to make sure they don't burn). Return to the oven for a further 5 minutes until crispy. (If not crispy enough when cooled, crackers can be returned to the oven).
- Store in an airtight container and eat within 2 weeks
- Recipe Adapted from Alton Brown, Good Eats
Pepper Jack Crackers with Oregano
Recipe Makes: 80 crackers
Prep Times: 15 mins Cook Time: 25 mins
Recipe From The American Culinary Institute
1⅔ cups all-purpose (plain) flour
8 oz grated pepper jack cheese, firmly packed
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil
½ cup water
¼ teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon sugar
1. Combine the spice topping in a bowl and set aside.
2. Grate the cheese and add to the food processor with flour, oregano, salt and pepper and pulse to combine.
3. Add the oil and pulse until starting to combine.
4. Add enough water for the dough to come together.
5. Form the dough into two balls, wrap with plastic wrap and refrigerate for several hours or overnight.
6. Heat the oven to 325°F.
7. Working with a quarter of the dough at a time, either use a rolling pin or roll out in your pasta rollers to 1/8 of an inch thick. If you use pasta rollers, make sure the dough is well floured so it does not stick.
8. Cut the strips into shapes.
9. Transfer to a parchment lined cookie sheet and sprinkle with the spice mixture.
10. Bake for 20-25 minutes until medium golden brown.
11. Store in an airtight container and eat within three days
**This post has been shared on Slightly Indulgent Tuesdays