One bite of these homemade cookies and you’ll never crave the dry, packaged kind again
There are many crackers on the supermarket shelves, but few offer the texture and flavor you get when you make them at home. Making them from scratch not only allows you to choose the ingredients, but also to play with their character: thin and light, with a point of salt that awakens the appetite and an aroma that adapts to every pantry. They can be flavored with Mediterranean herbs, toasted seeds or a pinch of paprika. The result has nothing to do with that of an industrial package: they are more delicate, tastier and, above all, more ours.
Why you'll love these cookies
What makes these cookies so appealing is not only their taste, but their simplicity. They take less than an hour to prepare, bake without fuss, and still have something special about them. They are versatile, customizable and much lighter than any store-bought version. Plus, they allow you to take advantage of forgotten spices in the cupboard or experiment with new blends without risk. They have that kind of balance that defines good home cooking: honesty in the ingredients, pleasure in the gestures and a result that always invites you to repeat.
Ingredients and materials
- 1+2/3 cups flour
- 1 egg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup of water
- 1/4 cup of mild olive oil (or sunflower oil, if you prefer a more neutral flavor)
- Spices to taste: sesame, poppy or flax seeds; sweet or hot paprika; oregano, thyme or herbs de Provence.
Step-by-step processing
1. Form the dough
Mix the flour, yeast and salt in a bowl. Add the egg, oil and water, and stir until a homogeneous mixture is obtained. Knead gently until a smooth ball is formed, without overworking it.
2. Rest
Cover the dough with plastic wrap and let it rest in the refrigerator for 30 minutes. This step improves the texture and makes it easier to roll out.
3. Shape
Lightly dust the work surface with flour. Roll out the dough to a thickness of about 2 millimeters. Cut the cookies with the mold of your choice - round, square or in small triangles - and place them on the baking sheet.
4. Season
Brush them with a little water or oil and sprinkle with the spices or seeds of your choice. Prick the surface with a fork to prevent them from deforming during baking.
5. Baking
Place the tray in a preheated oven at 350°F/180°C and bake for 15 minutes, until firm and lightly browned around the edges. Let them cool on a wire rack before storing.
In the following link you will find all the details of the recipe and a video to follow it step by step:
These little crunchy and cute biscuits will gladly replace store-bought crackers during your gatherings with friends. The key is your dough, and then you can shape your biscuits however you like! The flavors can also change according to your tastes.
Tips and technical keys for perfect results
The perfect texture depends on three factors: minimal kneading, even stretching and just the right amount of baking. If the dough is overworked, the gluten develops too much and the cookies lose their brittleness. They should be rolled out thinly so that the heat reaches the center without drying them out.
To preserve the crunch, store them in a metal box or airtight jar, away from humidity. If they lose their texture after a few days, five minutes in a gentle oven (300°F/150°C) is enough to restore them.
Fats also have an influence: olive oil provides a more rustic and aromatic profile; sunflower oil, a more neutral one. Replacing part of the oil with butter adds softness and a rounder flavor.
Perfect as appetizers!
These crackers are perfect with almost any dip. They go great with homemade hummus, olive tapenade or cream cheese with herbs. They also work with a dry white wine or chilled vermouth.
Flavored with seeds or fresh herbs, they can accompany soups, creams or salads. For a heartier version, add a spoonful of grated aged cheese to the dough: it will melt during baking and add an intense, salty touch (of course remove the salt).
And if you prefer a gluten-free option, simply replace the flour with a mixture of rice and buckwheat flours: the result is different, but just as satisfying.
Patricia González
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