Basic Crackers Recipe
Ingredients
- 2.25 cups spelt flour
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1.5 tsp cream of tartar
- 1/4 cup melted lard (cooled)
- 1/2 cup water
- salt for sprinkling on top
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper or silicon sheets.
- Combine the first 4 ingredients in a bowl, and mix well. Add lard and work in until mixture is like coarse meal.
- Add water and stir until the dough forms a ball (add more flour or water as needed).
- Turn onto a lightly floured surface and roll out very thin. Cut with a cookie cutter or use a pizza cutter or pastry wheel to cut 1-2 inch strips. Then cut the other direction into squares, rectangles, or triangles. For fun, cut on a diagonal for diamond shapes.
- Bake 15-20 minutes until crispy. Cool on wire rack.
Notes
Try using fun-shaped cookie cutters such as animals.
Optional: sprinkle with coarse salt (Himalayan pink adds gourmet touch) Most bakers don’t make crackers, but once you do, you’ll discover they are so much tastier than the commercial store-bought ones. These crackers can “stand-alone”, but think of all the things they can be paired with from yours or other local farm businesses: cheese, relishes, ferments, pates, dips, summer sausage, wine, cider, micro beers. Variations on the Basic Cracker Recipe: #1 “Pumpkin Patch” Variation After rolling out the basic dough, brush with tamari and sprinkle with shelled pumpkin seeds. #2 “Cheesy Herb” Variation
Blend in a food processor and add to the basic recipe while forming a dough ball:
1/4 cup fresh basil or oregano or thyme
1/4 cup grated Parmesan cheese
2 tablespoons melted lard
1/2 teaspoon salt
1/4 teaspoon pepper #3 “Rosemary’s Baby” Variation (good teething crackers or on a cheese platter) Chop and add to basic dough: 3-4 tablespoons fresh rosemary leaves. #4 “Dilly Girl Garlic” Variation Finely chop/mince and add to basic dough: 3 garlic cloves & 3-4 tablespoons fresh dill weed. #5: “Hotsy Totsy” Variation Pulverize and add to basic dough: 1-2 tablespoons dried hot peppers
Optional: 1/4 c. sun-dried tomatoes
Note: Practice this one and adjust the hotness to your liking. Chili powder can be substituted for hot peppers for a slightly different flavor. #6: “Going to Seed” Variation Whisk together and spread on crackers before putting in the oven: 1 egg, 2 teaspoons sugar, 1 teaspoon apple cider vinegar. Sprinkle with hulled sunflower seeds or sesame seeds.
Optional: sprinkle with coarse salt (Himalayan pink adds gourmet touch) Most bakers don’t make crackers, but once you do, you’ll discover they are so much tastier than the commercial store-bought ones. These crackers can “stand-alone”, but think of all the things they can be paired with from yours or other local farm businesses: cheese, relishes, ferments, pates, dips, summer sausage, wine, cider, micro beers. Variations on the Basic Cracker Recipe: #1 “Pumpkin Patch” Variation After rolling out the basic dough, brush with tamari and sprinkle with shelled pumpkin seeds. #2 “Cheesy Herb” Variation
Blend in a food processor and add to the basic recipe while forming a dough ball:
1/4 cup fresh basil or oregano or thyme
1/4 cup grated Parmesan cheese
2 tablespoons melted lard
1/2 teaspoon salt
1/4 teaspoon pepper #3 “Rosemary’s Baby” Variation (good teething crackers or on a cheese platter) Chop and add to basic dough: 3-4 tablespoons fresh rosemary leaves. #4 “Dilly Girl Garlic” Variation Finely chop/mince and add to basic dough: 3 garlic cloves & 3-4 tablespoons fresh dill weed. #5: “Hotsy Totsy” Variation Pulverize and add to basic dough: 1-2 tablespoons dried hot peppers
Optional: 1/4 c. sun-dried tomatoes
Note: Practice this one and adjust the hotness to your liking. Chili powder can be substituted for hot peppers for a slightly different flavor. #6: “Going to Seed” Variation Whisk together and spread on crackers before putting in the oven: 1 egg, 2 teaspoons sugar, 1 teaspoon apple cider vinegar. Sprinkle with hulled sunflower seeds or sesame seeds.