Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
The ingredient list now reflects the servings specified
Directions
Chef's Note:
My 12- to 15-minutes baking time is just a rough guess, and it will depend on the thickness of your dough. I would start checking at 10 minutes and go from there.
Substitute any fresh herb of your choice for rosemary. Substitute poppy, sesame, or fennel seeds for sea salt.
The magazine version of this recipe bakes the crackers for 18 minutes at 375 degrees F (190 degrees C).
Nutrition Facts
Per Serving:
21 calories; protein 0.6g; carbohydrates 2.5g; fat 0.9g; cholesterol 0.6mg; sodium 58.3mg.
Full Nutrition
My first review after years on Allrecipes - they were that good! I was concerned because my dough wasn't particularly sticky - moderately stiff and elastic - but, although it was difficult to roll out they turned out just fine. I did use about half of the salt in the dough since I felt the additional salt on top would make them salty enough. I poked holes in half the recipe, but didn't dock the other half and could see no difference. I baked them for about 15 minutes, removing the ones that were done earlier and putting the others back until all were a nice golden brown. They were excellent accompanying the Sun-Dried Tomato Tapenade from Alexis May Tanner (itself an awesome recipe that I might now have to review!)
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My first review after years on Allrecipes - they were that good! I was concerned because my dough wasn't particularly sticky - moderately stiff and elastic - but, although it was difficult to roll out they turned out just fine. I did use about half of the salt in the dough since I felt the additional salt on top would make them salty enough. I poked holes in half the recipe, but didn't dock the other half and could see no difference. I baked them for about 15 minutes, removing the ones that were done earlier and putting the others back until all were a nice golden brown. They were excellent accompanying the Sun-Dried Tomato Tapenade from Alexis May Tanner (itself an awesome recipe that I might now have to review!)
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These are very tasty, although I liked them better without the added sea salt on top. Because handling the crackers was so difficult after they were rolled out, resulting in sadly mishapen crackers, I started rolling them out, cutting and pricking them right on the parchment I then put onto the cookie sheet. They came out great.
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Great recipe! So easy, quick, minimal ingredients, and I agree the cost of those small bags of artisan crackers now seems outrageous! I followed the basic recipe, including parmesan, but did not have rosemary or any other fresh herbs so I used dried dill. Tasted great! Also, first batch wasn't quite thin enough - they're still tasty and somewhat crunchy, but I wanted more snap - so I made sure to roll second batch thinner. This will be my go to recipe, trying new flavors always, and will probably never get store bought again. PS Loved the video! :-)
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Certainly the key here is roll them out thinly but you've got to be careful about over-baking. The taste isn't pleasant. In the video, Chef John returns half the tray to the oven to get the remaining pieces equally brown. I did that with a few but in the end, I prefer the look of the variation in colour . They look very presentable in the serving bowl and all the crackers are quite crispy. I had only half the amount of fresh Rosemary and though I'm not so keen on a strong Rosemary taste, these do need the full amount. Also, I think next time I might pulse the salt a bit to make the bits smaller - to make for a lighter and more even distribution of the salt. Lastly, these can be placed very close to each other on the baking tray - they don't expand.
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This recipe is so simple and quick to make!
I didn't have fresh rosemary or parmigiano reggiano, so I substituted finely grated marbled cheddar cheese and dried rosemary ground in a mortar and pestle. I also added in some dried dill weed, a little onion powder, garlic powder, and some black pepper. The crackers were a hit with my family! I definitely will be making these again.
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Wonderful! We made these, just half a recipe because we are having to use gluten free flour and don’t want to waste it. We were thrilled with the results! I used seasoned olive oil that had Italian herbs, then per recipe, and we love them! Definitely planning to make more. Soon.
J&J
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These are so yummy. The second time I doubled the batch and grabbed Adagio cheese by accident. It was a great mistake. I am not sure which is better. Pricking with a fork did not seem necessary and I did cut back on the salt.
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Made these for company the other night without the rosemary because I didn't have any. Didn't make a difference in the end product. They were really easy and delicious - love Chef John - never lets me down!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My first review after years on Allrecipes - they were that good! I was concerned because my dough wasn't particularly sticky - moderately stiff and elastic - but, although it was difficult to roll out they turned out just fine. I did use about half of the salt in the dough since I felt the additional salt on top would make them salty enough. I poked holes in half the recipe, but didn't dock the other half and could see no difference. I baked them for about 15 minutes, removing the ones that were done earlier and putting the others back until all were a nice golden brown. They were excellent accompanying the Sun-Dried Tomato Tapenade from Alexis May Tanner (itself an awesome recipe that I might now have to review!)
These are very tasty, although I liked them better without the added sea salt on top. Because handling the crackers was so difficult after they were rolled out, resulting in sadly mishapen crackers, I started rolling them out, cutting and pricking them right on the parchment I then put onto the cookie sheet. They came out great.
Great recipe! So easy, quick, minimal ingredients, and I agree the cost of those small bags of artisan crackers now seems outrageous! I followed the basic recipe, including parmesan, but did not have rosemary or any other fresh herbs so I used dried dill. Tasted great! Also, first batch wasn't quite thin enough - they're still tasty and somewhat crunchy, but I wanted more snap - so I made sure to roll second batch thinner. This will be my go to recipe, trying new flavors always, and will probably never get store bought again. PS Loved the video! :-)
Certainly the key here is roll them out thinly but you've got to be careful about over-baking. The taste isn't pleasant. In the video, Chef John returns half the tray to the oven to get the remaining pieces equally brown. I did that with a few but in the end, I prefer the look of the variation in colour . They look very presentable in the serving bowl and all the crackers are quite crispy. I had only half the amount of fresh Rosemary and though I'm not so keen on a strong Rosemary taste, these do need the full amount. Also, I think next time I might pulse the salt a bit to make the bits smaller - to make for a lighter and more even distribution of the salt. Lastly, these can be placed very close to each other on the baking tray - they don't expand.
This recipe is so simple and quick to make!
I didn't have fresh rosemary or parmigiano reggiano, so I substituted finely grated marbled cheddar cheese and dried rosemary ground in a mortar and pestle. I also added in some dried dill weed, a little onion powder, garlic powder, and some black pepper. The crackers were a hit with my family! I definitely will be making these again.
Wonderful! We made these, just half a recipe because we are having to use gluten free flour and don’t want to waste it. We were thrilled with the results! I used seasoned olive oil that had Italian herbs, then per recipe, and we love them! Definitely planning to make more. Soon.
J&J
These are so yummy. The second time I doubled the batch and grabbed Adagio cheese by accident. It was a great mistake. I am not sure which is better. Pricking with a fork did not seem necessary and I did cut back on the salt.
Made these for company the other night without the rosemary because I didn't have any. Didn't make a difference in the end product. They were really easy and delicious - love Chef John - never lets me down!
