Truth be told, I actually had serious doubts about making this recipe happen and posting it on this column. I have a couple reasons for that. First of all, who the heck makes crackers themselves anyway? I mean, crackers are already pretty cheap in the stores, and for us over here, Weshop is just a few steps away and our points are just a swipe away. Not to mention the wide variety of crackers that you can choose. Secondly, how is crackers counted as a bread? Aren’t crackers more of a savory cookie that can, fortunately, pass as a meal sometimes?

Well, first of all, homemade crackers, like everything homemade, tastes way beyond their store bought friends. Trust me. When you open your oven to hot and crispy crackers, I bet you wouldn’t even be able to stop yourself from eating just that one tiny bit and burn your tongue a little (which definitely didn’t happen to me). Anyhow, homemade crackers taste less of just pure saltiness like the store bought ones. Instead, every flavor in the cracker is amplified. You can taste the cheese, dried herbs, or whatever else you put in there.

Secondly, I have done my research, and I would readily argue that a cracker is, in fact, a crispier version of a flatbread. Crackers don’t have as much sugar or fat content as cookies, and their flavors rarely overpower things (like cheese, peanut butter, or hummus) that you pair them with.

Anyhow here is the recipe from joythebaker.com. I only changed the amount of salt in the cracker dough since I like my cracker salty but that’s totally up to you!

Sea Salt and Poppy Seed Crackers VL

Sea Salt and Poppy Seed Crackers
Makes about 35 crackers

Ingredients:
1 cup all-purpose flour
1/3  teaspoon salt
1 teaspoon sugar
1 Tablespoon butter, cold and cut into 6 small chunks
1 Tablespoon poppy seeds
6 Tablespoons half and half
For topping the crackers:
sea salt
half and half

Directions:

  1. Preheat the oven to 300 degrees F.  Sift together the flour, salt, and sugar.  Add the butter and cut through the butter with the flour mixture until it resembles a sandy texture.

  2. Stir in the poppy seeds.

  3. Add the half and half and mix to make a stiff dough.  Roll out until its thickness is about 1/8-inch. Cut into squares, or into whatever form you want.

  4. Place the dough squares on an ungreased baking sheet lined with foil.  Brush sparingly with half and half and sprinkle with sea salt.

  5. Bake for about 30 minutes or until crisp but still pale. The crackers would crisp up even more after you pull it out so don’t worry if they crisp up but haven’t reached that cracker-consistency yet.

Enjoy these crackers and impress your friends!

– Veronica