Cooking-ez.com

Name: Crackers
Prep time: 1 h 28 min
Cook time: 10 min
Total time: 1 h 38 min
Yield: 100 Crackers
Cuisine: french
Ingredients: 250 g flour; 30 g butter; 150 ml milk; 1 teaspoon fine (or table) salt

994 easy and fully explained recipes, with 12,041 photos and 77 videos

Crackers

These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack.

It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.

59,9214.6/5

Grade this recipe

Last modified on: December 9^th 2012

For 100 Crackers, you will need:

1 250 g flour
2 30 g butter
3 150 ml milk
4 1 teaspoon fine (or table) salt
Total weight: 437 grams

Change for:

Measures:

How long does it take?

Fulfillment

Preparation	Resting	Cooking	Start to finish
28 min.	1 hour	10 min.	1 hour 38 min.

Preservation:

Several days in an airtight tin.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1

3 min.

Put into a food-mixer bowl: 250 g flour, 30 g butter, 150 ml milk and 1 teaspoon fine (or table) salt.

Stage 2

5 min.

Start on slow speed and knead until the dough is evenly mixed.

Stage 3

1 hour

Gather the dough into a rectangular block, wrap in plastic film and refrigerate for at least 1 hour.

Stage 4

Preheat the oven to 200°C (390°F).

Roll out the dough thinly (2 or 3 mm) using a rolling pin. The ideal width is about 15 cm (6 inches).

This the trickiest stage, as it is quite difficult to roll out...

Stage 5

Cut across into pieces 1 cm wide...

Stage 6

Then cut again lengthways.

Note: a rolling pizza cutter is ideal for this.

Stage 7

20 min.

This should give you crackers of around 1 x 5 cm.

Arrange them on a baking sheet as you go.

For a glossier finish, you can moisten the crackers with a brush dipped in water then sprinkle them with salt.

Stage 8

10 min.

Bake for around 10 minutes, watching for coloration. Do not let them brown too much.

Remarks

You can vary these crackers by adding seeds to the dough (sesame, millet, poppy) or a little grated cheese (Comté, Gruyère, Parmesan).

A tip to make life easier: if you have a pasta machine, it is ideal for rolling the dough thinly and evenly.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 100 Crackers : 0.64 €
Per Crackers : 0.01 €

Note : These prices are only approximate

Change currency:

Source

Home made, based on an internet recipe.

More recipes?

This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Pistachio shortbread biscuits, Gâteau Basque , Mouna, Meatballs, Almond macaroon cake, ... All
	Milk: You can get more informations, or check-out other recipes which use it, for example: Confectioner's custard (Crème pâtissière, or French pastry cream), Jam doughnuts, Savoury mini-madeleines with 2 cheeses, Mouna, Apricot blancmange, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Chocolate muffins, Roast pork with sage, cooked in a bag., Potimarron (Japanese chestnut pumpkin) purée, Montbenoit's canapés, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Cramique, How to seal a terrine or casserole dish, Sweetcrust pastry (pâte sablée), Paté en croute (terrine in a pie crust), Fine multi-tomato tart, ... All

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.