Every once in awhile I get a craving for something crunchy and salty. This herb cracker recipe was super delicious. It was the perfect solution to this craving. Whether you want a delicious saltine for soup, or a uniquely spiced cracker that stands on its own, this recipe will have you covered.
What I Loved
The original recipe for this cracker doesn’t have the herb seasoning added. If you follow the recipe as written, then you will produce a fairly plain cracker. However, this isn’t a bad thing. It is a canvas that can be customized and flavored in a variety of ways. You can try mixing up the herbs or adding cheese. If you’re really feeling wild, you can try both cheese and herbs.
Original Cracker Recipe From 1850
One quart of flour, with two ounces of butter rubbed in. One teaspoonful of saleratus in a wine-glass of warm water. Half a teaspoonful of salt, and milk enough to roll it out. Beat it half an hour with a pestle, cut it in thin round cakes, prick them, and set them in the oven when other things are taken out. Let them bake till crisp.
For the dough:
- 4 cups flour
- 2 ounces butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water
- enough milk to roll it out ( about a half cup)
For the flavoring:
- 1 1/2 teaspoon italian seasoning
- 1 teaspoon salt
- dash of cayenne
- 1/4 teaspoon garlic powder
Combine ingredients in a stand mixer. Form a stiff dough. Roll thin and cut into small circles. Poke holes in the cracker with a fork. Bake at 375 for 15-20 minutes. Check after 10 minutes. They will be done when golden brown around the edges. For the flavoring, combine ingredients in a spice grinder or mortar and pestle. Grind to a fine powder and dust over the crackers while warm.
What I Learned
I learned first and foremost that thinner is better. As I mentioned, I have never made crackers before. My first batch was not as thin as the second. This caused some uneven cooking that almost proved problematic. However, I was able to learn from that mistake and the second batch was much more thin.
The other major problem that I ran into was how to properly season these crackers. I needed a salt shaker to distribute the seasoning evenly. I tried to do it with a spoon and that caused some crackers to be inedible and others to be under seasoned. Next time I will definitely use a salt shaker to season these.
I also was playing around with the temperature. Originally I had them set at 325 and it didn’t do the trick. I had to back them for 25 or so minutes. I cranked the heat to 375 and it seemed to do much better. Every oven will be different so try 375 and check around 10 minutes. The crackers are done as soon as the edges start to get brown. A few of them might be a darker brown. Don’t be thrown by that. Enjoy!
Original Recipe Reference
Miss Beecher’s Domestic Receipt Book. 1850