I’ve only attempted to make crackers once before and I was so close to nailing it but they turned out too bread like. Today, I followed the BBC Good Food recipe for homemade rosemary crackers. It is really simple and quick to make.
This time, I decided to make some minor changes to help perfect my crackers so they turn out both crispy and full of flavour.
Change the flavours
Rosemary is perfectly nice, but it can be boring to have the same flavours all the time. When you’re batch cooking it’s actually easier to create a variety of different flavours. Today’s batch made 50 crackers, which I can store in my cupboard for up to two weeks.
I am relatively new to cooking so I’ve decided to keep it simple with this batch and simply exchange rosemary for black pepper.
In the future I’d like to make some snacks using:
- Sun-dried tomatoes
It’s important that whatever you put in is finely chopped so that it doesn’t change the consistency of the cracker and doesn’t fall out when you’re rolling them out.
But here’s your chance to turn a simple recipe into something very adventurous.
Use the end of a glass to make the shapes
If you’re like me and want even bakes but don’t have any shape cutters then I’d recommend using the end of a glass to act as a cutter. I found that using a knife would result in different shaped crackers and it would be difficult to roll it out as a square in the first place.
Using the end of a drinking glass provides a rounded shape, but it will leave your crackers consistent. I always love making the most of what’s around me, although one day I will get round to getting a shape cutter.
More holes = less air
So the BBC Good Food recipe only recommends adding one hole in the middle of your cracker. I’ve found that one hole isn’t enough to stop air creating bubbles in the crackers.
What works best for me, is using a fork to poke holes around the edge of my cracker, with three fork indentations in the middle. Since adding more holes my crackers have been crunchier, less bread like and wafer thin.
TOP TIP: All good recipes grow from an existing one. You have to learn what works for you and your cooking equipment.