When it comes to making your own homemade crackers you’ll never believe just how effortless and fun it is to create! I’m not exactly sure why we pay top dollar at the grocery store for ‘fancy’ crackers when they take no time to prepare in your own kitchen (and are just, if not more delicious). I love the seasoning Herbs de Provence and find it’s one of the perfect herbs to enjoy in crackers, especially topped with a slice of creamy brie cheese or sharp white cheddar.
With the holiday season approaching it means more gatherings and entertaining. Charcuterie or cheese boards are perfect for enjoying the simple pleasures of laughter with friends and family over food. This is the kind of recipe that adds something special without doing much! These homemade crackers also make a sweet hostess gift with a nice bottle of wine. Simply place crackers in a cellophane or decorative paper bag and add a little label.
If you don’t have Herbs de Provence you can make your own. Just add equal parts thyme, basil, rosemary, tarragon, savory, marjoram, oregano, lavender buds and a bay leaf in a jar and mix together.
Want to change up the cracker variety from Herbs de Provence? Have some fun and try your favourite spices, herbs and seeds. Here is some inspiration to get things flowing;
Variations of Homemade Crackers
- Rosemary
- Parmesan cheese and Dill
- Seeded crackers; Poppyseed and Sesame Seeds
- Lemon zest and Thyme
- Roasted Garlic
Homemade Crackers
Homemade crackers are fun and simple to make. They are a flat, crisp cracker loaded with Herbs de Provence and sprinkled with flaked Maldon sea salt. These crackers make a great addition to a cheese board or as a hostess gift. Change up the herbs for your favourite flavours.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 6 1x
- Category: Appetizer
- Cuisine: French
Ingredients
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) whole-wheat flour
- 2 Tablespoons (12 g) rye flour
- 1 Tablespoon dried Herbs de Provence
- 1/8 teaspoon sea salt
- 1/4 cup water, at room temperature
- 3 Tablespoons (32 g) olive oil
- Flaked Maldon salt for topping
Instructions
- In a large bowl add all dry ingredients; flours, herbs and salt together (minus the Maldon salt), stir to combine.
- Next, add your wet ingredients, water and oil. Using a fork, mix dough until ragged.
- Using your hands, knead the dough until it comes together. Shape dough into a ball then wrap in plastic and refrigerate for 30 minutes or up to 24 hours.
- Preheat oven to 350ËšF and line two baking sheets with parchment paper, set aside.
- Remove dough from the fridge and cut into 4 equal pieces. Using a rolling pin, roll each piece out (one at a time) into a long, oval shape. Roll dough out as thin as you can get it. Note: If your dough keeps springing back when you roll it, it hasn’t rested long enough.
- Transfer each piece onto the baking sheet, 2 ovals per baking sheet.
- Spray dough with water and sprinkle flaked Maldon salt over the tops.
- Bake for 10-12 minutes or until crackers are golden and crisp. Watch carefully.
- Let crackers cool completely. Once cooled, break pieces up into smaller crackers.
Notes
Store crackers in a container for up to 2 weeks.
Use a pasta roller to roll dough instead of a rolling pin.
If crackers go soft re-crisp in the oven at 350ËšF for 5-8 minutes.
Nutrition
- Serving Size: 1 piece of 72
- Calories: 7
- Sugar: 0
- Sodium: 78mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 1.5g
- Fiber: 0.1g
- Protein: 0.2g
- Cholesterol: 0
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Can I use just AP flour for the crackers? I don’t have wheat or rye on hand. Thanks!
Hi Rose, I’ve never made them with only all-purpose flour. That being said I don’t see why not but the flavour will be different as whole wheat and rye are heartier (the texture may be slightly different as well). If you give it a try let me know how it goes.