Friday, July 27, 2012

Daring Bakers' Challenge: Crackers

 Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

I really enjoyed this challenge, as I never would have thought to make my own crackers otherwise!  I made two different types of crackers.  The first were Pepper Jack Oregano crackers, which were my favorite.  They were simple to make, and tasted a lot like Cheez-Its. I will definitely use this recipe again, and experiment with different types of cheese!  The second recipe I used was for Cheddar Rosemary Icebox crackers.  These were even simpler to make, but I didn't like them as much.  The texture was more crumbly due to the butter, and I prefer a crispier texture.  Overall, this was a fun challenge.  Now that I know how easy it is to make my own crackers, I'll definitely be making them again!

Pepper Jack and Oregano Crackers
Makes 80 crackers


1⅔ cups all-purpose flour
2¼ cups grated pepper jack cheese, firmly packed
2 teaspoons dried oregano
½ teaspoon salt
½ teaspoon black pepper
½ cup vegetable oil
½ cup water
Spice Topping
¼ teaspoon cayenne
1 teaspoon kosher salt
1 teaspoon sugar
1. Mix together spice topping ingredients and set aside.
2. Combine flour, cheese, oregano, salt, pepper in a food processor and pulse to mix.  Add the oil and continue pulsing until the mixture  is crumbly, with a "mixed sand" consistency.
3. Add just enough water to form a dough.
4. Divide the dough into two disks.  Wrap disks with cling wrap and refrigerate for several hours or overnight.
5. Heat oven to 325 F.
6. Divide each disk of dough in half.  On a well floured surface, roll out one half at a time, to 1/8 of an inch thick.
7. Cut the rolled out dough into crackers and sprinkle with spice mixture.
8. Place crackers on a parchment paper lined baking sheet and bake for 25 minutes.
9. Crackers can be stored for up to 3 days in an airtight container.

Pulse the cracker ingredients together until they reach a crumbly texture.

Add enough water to form a dough, and divide the dough into two disks.

Chill the dough for several hours, and then roll out to 1/8 of an inch.

Cut dough into crackers and sprinkle with spice mixture before baking.


Cheddar, Rosemary and Walnut Icebox Crackers
Makes 48 crackers

½ cup (1 stick) butter, well softened
2¼ cups grated cheddar cheese, firmly packed
1 cup plus 3 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup finely chopped walnuts
1 tablespoon finely chopped rosemary

1. Beat together butter, cheese and rosemary with a hand mixer.
2. Knead in flour, salt and nuts until well combined.
3. Form dough into two logs and wrap with cling wrap. Refrigerate for at least one hour.
4. Preheat oven to 325 F.
5. Slice logs into 1/5 of an inch crackers.
6. Place on a parchment paper lined baking sheet and bake for 25-30 minutes, until golden brown.
7. Crackers may be stored for up to 3 days in an airtight container.

Beat together butter, cheese and rosemary.

Add flour, walnuts and salt and knead into a dough.  Divide the dough into two logs and chill.

Slice logs into 1/5 inch thick crackers.

Bake for about 25 minutes, until golden brown.

Adapted from the recipes available at

-Posted by Jennifer


  1. Crumbly vs crispy - I think they both have their place! Yours both look great :)