Excelsior Cream Crackers
Zulema Estabrooks
For my first batch of crackers, I topped the rolled out dough with all kinds of seeds. Fennel. Cumin. Flaxseed. Sesame. To get the seeds to stick, brush the rolled out dough with water before sprinkling the seeds.
So imagine how thrilled I was to find that Homemade Crackers go wonderfully well with cheese too. So good, I even topped them with some of my very last jar of favourite Smoky Tomato-Chilli Chutney. The combination of crisp cracker, creamy mature Cheddar plus hot and sweet chutney was a winner.
With a previous batch of Homemade Crackers, I was very disciplined. To find out how long they stayed fresh, I kept a few back. Every day or so I took one from the sealed plastic box I kept them in and ate it.
This recipe is a hit with the family, I just finished making my second batch in 5 days. They really hit the spot. They are great with sweet or savoury toppings. e.g. honey or cheese or dips etc.
So pleased you enjoyed them! I must say, the thinner the better with these crackers. I made some very thin ones for Christmas and they were possibly my best yet!
Thanks so much for your feedback.
These are spectacular! The dough was easy to handle and they came out crisp and full of flavor. I added about 3-4 Tbs. of flaxseed meal and a sprinkling of flaky sea salt to the top. Thank you for this delicious and versatile recipe ?
I have made these several times and they are amazing! They are really easy, so lovely, and in a sealed container keep for ages. I topped one batch with black pepper, and another with grated fresh parmesan, rolling them in on the last roll. Given the price of cheese biscuits in the shops, and the difficulty of getting any without palm oil, this recipe is a no brainer. Thank you!