Herb Crackers
Crisp, savory herb crackers made with pantry herbs and chilled butter. Ready in about 30 minutes. Swap herbs to suit your taste.
Make gourmet herb crackers at home, feel free to switch and swap the herbs to your liking. This recipe was the perfect balance for me.
Submitted by: Wanda from Troy, ID
- Use chilled butter cut to pea size and ice cold water to form a flaky, mixable dough.
- Roll dough very thin, about 1/8 inch, and bake at 425°F for roughly 10 minutes until golden.
- Herb mix is flexible. Store cooled crackers in an airtight container to keep them crisp.
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Preparation Instructions:
Mix the first 8 ingredients in a large bowl
Cut in the butter till the butter is the size of small peas
Sprinkle with ice water while tossing with a fork
Form the dough into a ball
Roll the dough with a rolling pin on a lightly flour dusted surface till 1/8" thick
Preheat oven to 425
Cut the dough in to cracker sized pieces
Place them on an non-greased baking sheet
Bake till golden brown (about 10 minutes)
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Frequently Asked Questions
Can I use fresh herbs instead of dried?
Yes. Use about three times the amount of fresh herbs by volume because they are milder. Chop them finely and pat dry before mixing so excess moisture does not make the dough sticky.
How do I keep the crackers crisp?
Roll the dough thin, bake until golden, cool completely on a rack, and store in an airtight container at room temperature. Avoid storing in the fridge where humidity can soften them.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the shaped dough or ball for up to 48 hours. For longer storage, freeze wrapped dough for up to 3 months. Thaw in the fridge and roll while still cold for best results.
What if my dough is too dry or too sticky?
If too dry and crumbly, add ice water 1 teaspoon at a time until it holds. If too sticky, chill the dough 15 to 30 minutes and dust the surface with a little flour before rolling.
How do I prevent crackers from puffing up?
Roll them evenly to 1/8 inch thickness and prick or dock each piece with a fork before baking. Even thickness and docking stop large air pockets from forming.
Can I use salted butter or different flours?
Yes. If you use salted butter, reduce the added salt to taste. You can use whole wheat flour but expect a denser cracker. For gluten-free, use a tested gluten-free flour blend and add a touch more water if needed.
How should I cut the crackers and how long do they bake?
After rolling to 1/8 inch, cut with a pizza wheel or sharp knife into desired sizes. Place on an ungreased baking sheet and bake at 425°F for about 10 minutes or until edges are golden brown.
How should I serve and store leftover crackers?
Serve with cheese, dips, or soups. Once fully cooled, keep leftovers in an airtight container at room temperature for up to two weeks. Replace moisture-absorbing packets or add a clean paper towel to absorb humidity.
Can I use fresh herbs instead of dried?
Yes. Use about three times the amount of fresh herbs by volume because they are milder. Chop them finely and pat dry before mixing so excess moisture does not make the dough sticky.
How do I keep the crackers crisp?
Roll the dough thin, bake until golden, cool completely on a rack, and store in an airtight container at room temperature. Avoid storing in the fridge where humidity can soften them.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the shaped dough or ball for up to 48 hours. For longer storage, freeze wrapped dough for up to 3 months. Thaw in the fridge and roll while still cold for best results.
What if my dough is too dry or too sticky?
If too dry and crumbly, add ice water 1 teaspoon at a time until it holds. If too sticky, chill the dough 15 to 30 minutes and dust the surface with a little flour before rolling.
How do I prevent crackers from puffing up?
Roll them evenly to 1/8 inch thickness and prick or dock each piece with a fork before baking. Even thickness and docking stop large air pockets from forming.
Can I use salted butter or different flours?
Yes. If you use salted butter, reduce the added salt to taste. You can use whole wheat flour but expect a denser cracker. For gluten-free, use a tested gluten-free flour blend and add a touch more water if needed.
How should I cut the crackers and how long do they bake?
After rolling to 1/8 inch, cut with a pizza wheel or sharp knife into desired sizes. Place on an ungreased baking sheet and bake at 425°F for about 10 minutes or until edges are golden brown.
How should I serve and store leftover crackers?
Serve with cheese, dips, or soups. Once fully cooled, keep leftovers in an airtight container at room temperature for up to two weeks. Replace moisture-absorbing packets or add a clean paper towel to absorb humidity.
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