I realize that sharing these crackers after sharing red velvet cookies is like getting dumped after an exceptional first date. I may as well talk to you about cardboard.
But I share all of my adventures in the kitchen with you, so I couldn’t let this one go by the wayside. Especially since these were extremely tasty and it was my first cracker-making venture.
And while they may look like cardboard, they (surprisingly!) tasted hearty and crunchy and cheesy.
I’m not a huge cracker fan. Occasionally I crave the “crunch” of certain snacks, but I’d usually much rather swim in a big pool of chocolate and peanut butter.
Mr. How Sweet on the other hand is a huge crunchy snack lover. Most nights after dinner, after he tells me he is stuffed to the gills and can’t even imagine eating dessert, I find him munching on 10 pretzel sticks.
Needless to say, these crackers were a big hit in our house. Bonus points for them being 100% whole wheat – especially since that means I topped them with giant chunks of gouda cheese and a big slather of pumpkin butter.
1 3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup olive oil
1/2 cup warm water + 1-2 tablespoons
1/4 cup parmesan cheese + more for sprinkling
Preheat oven to 400.
Mix dry ingredients together, add parmesan cheese, then add oil and 1/2 cup water. Mix until a dough forms. Add additional water if needed. Spray a baking sheet with cooking spray and lightly flour. Roll dough out until very thin. Using a pizza cutter, draw lines cutting squares in the dough. They crackers will separate as they bake. Sprinkle with additional parmesan cheese. Bake for 10-12 minutes, or until golden brown and crispy.
Ever tried your hand at homemade crackers? Now that I got these easy ones out of the way, I need a more complicated recipe.