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Crispy Homemade Crackers



Crispy homemade crackers

Have you ever tried making your own crackers? You will be amazed how crackers are easy to make at home with just several ingredients. We have interesting recipe for crunchy homemade crackers made with combination of flours - buckwheat, spelt and corn. We also enriched crackers with sunflower seeds and rosemary leaves.

When you can make your ideal snack with this little effort that has way more taste and with whole food ingredients, you'll never go back to buying them again!


How to make crispy homemade crackers

For making your homemade crackers combine together flours, baking powder, salt, sunflower seeds and chopped rosemary. In a jug mix olive oil and sparkling water. Add the liquid to dry ingredients and stir until the dough forms. Roll the dough as thinly as you can using a sharp knife, and cut into 3x3 cm squares. Transfer crackers onto a lined baking tray using metal spatula and prick each all over. Bake in the preheated oven for about 10 -12 cm or until crisp and golden.

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Crispy homemade crackers



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Crispy homemade crackers

Crispy Homemade Crackers
Recipe

MAKES: 50
COOKS IN: 30 minutes
DIFFICULTY: Easy

Ingredients

  • 100 g buckwheat flour
  • 100 g spelt flour
  • 100 g corn flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 75 ml olive oil
  • 150 ml sparkling water
  • 50 g sunflower seeds
  • 2 tablespoons rosemary leaves

Instructions

  1. In a medium bowl combine together buckwheat, spelt and corn flours, baking powder, salt, sunflower seeds and chopped rosemary.

  2. In a jug mix olive oil and sparkling water. Pour this to the dry ingredients and stir until it comes together as a dough. The dough should be nice and smooth (add a little bit of water or flour if needed).

  3. Roll the dough out as thinly as you can and using a sharp knife cut into 3 x 3 cm squares. Transfer crackers onto a lined baking tray and prick them thoroughly all over with a fork. 

  4. Bake in the preheated oven to 180°C for about 10 - 12 minutes or until crisp and golden. Cool them and store in an airtight container for up to a week.



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