This recipe is wonderful for anyone (like me) who loves homemade crackers but not the time it takes to roll out the dough and cut out all the crackers. These crackers are made with a batter that is mixed in the food processor and poured into pans. There is a short initial baking time, the crackers are cut into squares right in the pan, baked again… and they are ready to eat. It’s that easy!

whole wheat crackers

Ingredients
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup oat bran or regular ground oats (see below)
1/2 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 tablespoons butter
1/2 cup water

1 cup milk
1 heaping tablespoon dried basil
1 scant tablespoon dried oregano
5 tablespoons grated Parmesan cheese
2 cloves garlic or garlic powder to taste

additional butter for brushing the tops of the crackers in the pan

Start with the dry ingredients. I use ground oats instead of the oat bran, so the first step for me is to pulse the oats in the food processor until they have ground down to a fine texture. I flavor these crackers with fresh garlic, so I pulse two cloves along with the oats.

Next I add the flours, sugar, baking powder, baking soda, herbs, cheese, and the butter, and pulse until the butter is thoroughly blended into the dry ingredients.

Then I pour in the milk and water and pulse until the batter is smooth and pourable. The amount of milk in the ingredient list above has been adjusted to accommodate the amount of dried herbs and cheese that I add when I make these crackers. If you omit the herbs and cheese, you will need to reduce the amount of milk to about 1/2 cup… the objective here is to make a batter that is easily pourable.

Pour a thin layer of the batter into greased baking pans (with sides) and tilt the pan until the bottom of the pan is evenly covered. The layer of batter will look very thin. The pans I use for these crackers are twelve inches square, and half of the batter from this recipe is just the right amount for this size pan.

cracker batter spread out in the pan

Bake the crackers in a 350°F oven for about eight minutes or until the top of the crackers are firm. Remove the trays from the oven and use a knife or a pizza cutter to cut the crackers. I cut approximately two-inch squares to make 36 crackers in each 12-inch pan. Brush the tops with butter and return the trays to the oven to bake.

partially baked crackers with score marks

Bake another fifteen or twenty minutes longer until the crackers are baked through. This is the only part of the process that can get tricky because if the crackers have not baked long enough, they will not be crisp. Trial and error will show you how much time these crackers will need to bake completely in your oven.

Once the crackers are thoroughly baked, use a spatula to remove them from the pan and place on a rack to cool.

These crackers are extremely crisp and flavorful, and no one will ever guess how easy and quick they are to make. This is a new recipe for me, and so far I have only made the oregano, basil, cheese, and garlic combination… but I will also be making these crackers plain and with other herbs.


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Comments

Hochmut

Do you think the dough could be made in a blender? i don’t have a food processor.

Thanks for the great site. I’d bet the crackers would be good with rosemary too!

Shirley (Choosing Voluntary Simplicity)

I use the food processor because I grind up the oatmeal and the herbs, but I don’t see why the batter couldn’t just be mixed up by hand or with a mixer or with a blender. Just be careful if you use the blender to blend the ingredients only until they are well-mixed. You don’t want the crackers to have a lot of “air.”

Thanks for the rosemary suggestion. It does sound good!

Nancy

Thank you for posting this recipe. I like making things from scratch, but have only made crackers a couple of times because I hate the whole process of rolling the dough out to an even thickness, cutting, etc. I’m looking forward to trying these!

Shirley (Choosing Voluntary Simplicity)

Nancy, that’s exactly the way I feel about making crackers. If we want crackers I have to make them because of the soy allergy, but I really hate all that rolling and cutting. This recipe is so easy and the crackers are always crisp and just the right thickness. I think you will love making these.

Michelle

I’m excited to try these! Maybe this is a silly question, but do you measure out 1/2 cup of oats and then grind them, or grind and then measure?

Shirley

I LOVE these pans! Where do you find those?

Shirley (Choosing Voluntary Simplicity)

I wish I knew because I would get some more. I have had them for so many years, I have no idea where they originally came from.

Jessica

This is so wonderful. I love the idea. I made graham like ones. They were great

Basically I did the same thing but did not add the cheese or spices, added cinnamon, and 1/4 cup brown sugar. And reduced the water and milk to total one cup. And at the cutting stage I think adding a bit of cinnamon sugar would work well. I am going to try that next time. I love that it was so easy and so simple. And no rolling. I am going to try savory ones too.

Shirley

Do you have a graham cracker recipe? I saw one on Martha Stewart’s website, but they say the shelf life is only 3 days!

Shirley (Choosing Voluntary Simplicity)

Shirley, I wish I did, but graham flour is impossible to find in our stores. Alton Brown has what looks like a good graham cracker recipe on the Food Network site… he says to store the crackers in an airtight container for up to two weeks.

Shirley

I think I asked you about the pan some time ago. You didn’t know where you got it. I may have found one. I have it ordered and am expecting it most any time.

Shirley

P.S. – in the back of my mind, I’m thinking my Mom might have one stashed somewhere. Maybe some time when I’m there, I’ll prowl in the kitchen and snatch it. Mom is deceased and Dad doesn’t even know how to turn on the oven, so he certainly isn’t using it.

BTW, love your site so much. I’ve been a fan for several years now. I keep moving more and more toward ‘voluntary simplicity’ now that I’m retired and can focus on it.

Tina H

I have never thought about making crackers before, but this recipe sounds too good! I think I’m going to try it. TY for posting.

Linda

Just stumbled onto your site,, LOVE IT !!