I’ve never made crackers before, although I’ve tried making another snack item, tortilla chips. I can’t remember how they turned out. (They were, apparently, underwhelming.) We go through quite a few crackers in our house, so I’m willing to give crackers a try. On the weekends when I don’t feel like cooking and we’d rather stay in than go out, we make a meal from crackers, cheese and fruit. There’s almost — almost — nothing better than a crunchy, buttery cracker and a slice of extra-sharp cheddar. It satisfies some primal need.
I’ve been told that crackers are easy to make, but I’m never fooled by promises of effortlessness (even my own). Everything takes work, even frying an egg or boiling noodles, and I will tell you a little secret: Sometimes I just pour myself a bowl of cold cereal for dinner and call it good. However, I’ve made my own pasta once or twice and if I can do that, I can make a cracker. Or can I?
I looked up quite a few cracker recipes and was inspired by the simplicity of Melissa Norris’ crackers, which only use a few ingredients. (She authored a cookbook and hosts a podcast about sustainable living called “Pioneering Today” at melissaknorris.com, if you’re interested in that sort of thing.) I also liked her recipe because the dough can be worked with just hands and a rolling pin and doesn’t need anything fancy-schmancy like a food processor. I don’t have a food processor or a standing mixer, for that matter. My counter space is taken up by more prosaic items, like a toaster, coffee maker, breadbox and electric teakettle. What more do you need besides coffee, tea and toast?
I used Norris’ cracker recipe as a jumping off point for my own, keeping the flour-to-butter ratio the same: A half-stick of butter (¼ cup) to 1¼ cups flour. I used milk instead of water and molasses instead of honey for a toasty flavor. The spices can be adjusted according to whatever you like, but I used herbs from my garden: 1 teaspoon each fresh rosemary, oregano, parsley and sage, all chopped extremely fine. I tossed in ¼ teaspoon lemon pepper and ½ teaspoon each dried dill and dried thyme. Salt can be added on top, but I like a salty cracker all the way through, so I used ½ teaspoon salt in the dough.