I love this time of year of cold and snow (not so much the sleet and rain!) All the lights on trees and houses remind us that this is the season of light while we await the coming of Light. And it’s the season of get-togethers — family, friends, businesses, and most of us have a favorite dish we like to bring to these gatherings. I have lately become enamored with homemade crackers. I had never made them before, convinced it was a big laborious floury mess, but nothing could be further from the truth! They are easy, delicious, and cost effective! I tried out several, but here is my favorite, which is wonderful with cheese, or a dip or spread, or just as it is!
CHANGE SERVING SIZEsmall crackers
- 2 cups flour plus more as needed
- 3/4 tsp. sugar
- 3/4 tsp. salt
- 1/2 cup hot tap water or as needed
- 1/4 cup butter
- 1/2 to 1 tsp. herbes de provence
- Preheat the oven to 450 degrees
- Combine the flour, sugar, salt and baking powder in a food processor.
- Add the butter and pulse several times to combine.
- With the machine running, add enough hot water to form a smooth soft ball, stopping to check the texture before you add all of the water (you might not need it all).
- Turn the dough out onto the work surface and knead it quickly and lightly.
- Divide into fourths and wrap in plastic wrap.
- Let the dough rest at room temperature for about 10 minutes.
- Use a floured rolling pin to roll the dough out as thinly as possible on the work surface, re-flouring as needed. Ideally, the dough should be translucent enough so that you can see the work surface through it.
- Pick up and rotate dough as needed.
- Sprinkle dough with a little flour.
- Fold the dough carefully into 2 or 3 pieces, transfer it to a baking sheet and unfold it to cover the sheet.
- At this point you can cut the dough into squares, or bake in a sheet and break up into random pieces.
- Sprinkle with the herbes de provence, press in with hand.
- Prick each sheet or cracker several times with the tines of a fork.
- Bake for 6 to 10 minutes or until the crackers are golden and light brown around the edges.
- Transfer to a wire rack to cool. Cool completely, and store in an airtight container.
Monastery Herb Cracker recipe – Says to add the butter in step 3. There is no butter in the list of ingredients.
Thanks, Dianne! We’ll check on that and get right back to you!
Hi Dianne – It’s 1/4 cup of butter. Thanks again for letting us know it was missing!
directions state add baking powder with flour, etc but how much? Not listed in ingredients.
I sooo loved finding your recipe! I arranged to celebrate April Fools day with crackers, homemade dippy dips & gooseberry fool – all on the catalytic inspiration of your recipe & your personal intro (you’re right – it wasn’t messy!). I used oil instead of butter & did it all by hand. Had to find a book to convert the oven heat to what I have at home, & am not used to using baking powder, so had to guess the amount -but it worked beautifully! made chili crackers & Rosemary & thyme – delicious! Thank you! I love what you do & have told everyone x
What a joy to hear! We are so glad our crackers added to your April Fools celebration!