WHAT ARE WATER CRACKERS RECIPES

SAVOURY SEEDED CRACKERS | JAMIE OLIVER RECIPES

Savoury seeded crackers | Jamie Oliver recipes image

Crunchy and snappy, these crackers are fantastic with a wedge of cheese and some of my Pretty pickled veg, they pair perfectly with pâté, and can even be used with dips for dunking. They’re fun to make, and you can lace them with different toppings, if you wish.

Yield 10

Number Of Ingredients 4

Ingredients

250 g plain flour
2 tablespoons rapeseed oil
olive oil
4 tablespoons small mixed seeds, such as linseed, sesame, poppy, chia

Steps:

This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here. ON THE DAY Put the flour and rapeseed oil into a bowl with a pinch of sea salt, add 125ml of water, and mix into a dough. Knead for 2 minutes, then rub the dough with oil, cover, and leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/gas 4. With oiled hands, halve the dough, then press, flatten and stretch out each piece on to large oiled trays until super-thin, patching up any tears as you go. Evenly divide and scatter over all the seeds, with a pinch of sea salt. Pat the seeds in really well, then bake for 25 minutes, or until golden and crisp. Once cool, snap and wrap, ready to go. They’re exceptional on the day you make them, but I enjoy them for a few days afterwards, too – keep them in an airtight tin, ready to tuck into.

Nutrition Facts : Calories 133 calories, FatContent 5.2 g fat, SaturatedFatContent 0.7 g saturated fat, ProteinContent 3.1 g protein, CarbohydrateContent 19.5 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.4 g salt, FiberContent 1.1 g fibre

HOMEMADE ROSEMARY CRACKERS RECIPE - BBC GOOD FOOD

Homemade rosemary crackers recipe - BBC Good Food image

Warning: these rosemary crackers are addictive! The dough is just a simple mix of flour, water and oil, into which you can add a flavour, such as rosemary

Provided by Emma Freud

Categories Side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 5

Ingredients

150g plain flour
1 tsp flaky sea salt
1 tsp golden caster sugar
1 tbsp finely chopped rosemary , plus 1 tsp for sprinkling on top
80ml water mixed with 2 tbsp olive oil

Steps:

Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it’s sticky, add a little more flour so it’s nice and smooth.
On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.

Nutrition Facts : Calories 129 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 1.2 milligram of sodium

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To make thin, crisp, and delicate crackers at home, all you need are a few simple ingredients and a little time. A great addition to any party.
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Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12–15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

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BLUE CHEESE AND WALNUT CRACKERS RECIPE | INA GARTEN | …

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Reviews 4.1
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Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

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Calories 59 calories per serving

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