How Do Crackers Crack Games
Lalo Scalf
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A cracker is a flat, dry baked biscuit typically made with flour. Flavorings or seasonings, such as salt, herbs, seeds, or cheese, may be added to the dough or sprinkled on top before baking.[1] Crackers are often branded as a nutritious and convenient way to consume a staple food or cereal grain.
Crackers can be eaten on their own, but can also accompany other food items such as cheese or meat slices, fruits, dips, or soft spreads such as jam, butter, peanut butter, or mousse. Bland or mild crackers are sometimes used as a palate cleanser in food product testing or flavor testing, between samples. Crackers may also be crumbled and added to soup.[2] The modern cracker is somewhat similar to nautical ship's biscuits,[3] military hardtack, chacknels,[4] and sacramental bread. Other early versions of the cracker can be found in ancient flatbreads, such as lavash, pita, matzo, flatbrd, and crispbread. Asian analogues include papadum, senbei and num kreab.
In American English, the name "cracker" usually refers to savory or salty flat biscuits, whereas the term "cookie" is used for sweet items. Crackers are also generally made differently: crackers are made by layering dough, while cookies, besides the addition of sugar, usually use a chemical leavening agent, may contain eggs, and in other ways are made more like a cake.[5] In British English, crackers are sometimes called water biscuits,[6][7] or savoury biscuits.
Crackers come in many shapes and sizes, such as round, rectangular, triangular, or irregular. Crackers sometimes have cheese or spices as ingredients, or even chicken stock, such as In a Biskit, which is sold internationally with various flavors.
Graham crackers and digestive biscuits are also treated more like cookies than crackers, although they were both invented for their supposed health benefits, and modern graham crackers are sweet. Similarly, animal crackers are crackers in name only. Animal crackers and Graham crackers may have docking holes.[citation needed]
Cracker brands include Bremner Wafers, Captain's Wafers, Cheese Nips, Club Crackers, Goldfish crackers, In a Biskit, Jacob's, Ritz Crackers, Town House crackers, Triscuit, TUC, and Wheat Thins, among others.
The funny thing about writing a blog, is that I never know how popular my recipes will be. Often, I think I have a real zinger and no one really seems to appreciate it on the same level as I do. Then I post something rather simple like The Life-Changing Crackers or bread and everyone goes nuts about it. Curious.
The Life-Changing Crackers can be made into any shape you like too, so get creative. Use cookie cutters, biscuit cutters, pasta or pastry cutters if you have them. A simple knife works too. And if you like things rustic bake the whole tray until crisp, then break them up in free form pieces before storing them.
Love these and make them often. Also, I always have a loaf of the Life Changing Bread in the house. I make the crackers with cracked peppercorns and dried cranberries. Any thoughts on how to keep them from falling apart? I have sesame and flax seeds all over the place. ?
We featured these crackers in Episode 124 of our baking podcast, Preheated! Wow life changing for sure! I made the rosemary garlic and my co-host made the fig anise version. So good, so easy, and a good travel food!
Clarification: after rolling out the dough and placing it on the baking sheet, before putting it in the oven, I use another flat bottom pan to really press down hard on the dough to help it stay together
I tried dehydrating the crackers rather than baking them (tried them baked a number of times and liked them). It took almost 3 hours on the drying cycle in my convection oven, which is convect, 190F, door slightly open. They turned out great, guess they are considered dehydrated raw food. They turned out really well.
These are amazing! My husband and I are trying really hard to buy nothing that comes in wrapping, especially plastic. So that means that crackers are out of the question. Until now! I buy all these ingredients in bulk with reusable bags and voila! Our waste free crackers are made!
The flavors is on, but to make it is a mess!
The dough was horrible I had to put lots of oat flour to get the right consistence otherwise I could not transfer to baking sheet. I bake mine in a pizza tin for 30 minutes and still row ?? I turn on the grill after more 10 minutes and that save my crackers but just on the surface was good and the bottom really humid. Never more and I dont know where I went wrong Thanks
Love these crackers! I halve the recipe and omit the psyllium seeds and replace it with an extra tablespoon of chia seeds and half tablespoons of oats and flax seeds. I take it out of the oven after 28 minutes otherwise it starts to burn. Mine crumble when I attempt to eat it with a dip but they are perfect plain. These are now my go to snack!
These crackers are fantastic. As far as nutritional information. There are free apps available that calculate nutrition information for you. I have my fitness pal loaded on my phone and can plug in any recipe and get basic nutritional breakdown such as sugar, carbs, calories etc. A handy tool for those of us who do not eat out of a box.
Igrind up almonds in food processor it seems to work I also subsitute the egg white with a chia seed mixture that i use alot when not using eggs 1 tbsp chia seed to 3 tbsp water let sit until water is absorbed, although the ouside crackers seem to break up so not so sure if the oats help give the crackers more form,
I substituted 8 chopped pitted dates and added 2 more tablespoons of maple syrup plus some flaked coconut to the Fig recipe. We loved them! Specially love the black pepper, the anise, and the tiny hint of sweetness. Wonderful! Great with hummus and with special cheeses or just solo! Am now working on the Happy Crackers.
Hello, can anyone please tell me if we soak All seeds in this recipe? If so, how long do the seeds get soaked for? Thank you. Pura vida!
Ps.Sarah, thank you so much for your recipes/blog! Pss- congrats on your baby!
I share the question about soaking. And then, when that water is absorbed, does that change the 1.5 cups of water in the body of the recipe? Or is this part of the same water that the seeds were soaking up.
Thanks so much!
They just came out of the oven. I made both variations. To keep it simple, mine baked in two 1/4 sheet pans. They are more like a flat bread than a cracker but just delicious. I really enjoy the anise and fig. What about using Ouzo or Pastis to soak the ingredients? I wonder if the alcohol would mess up the final texture?
I added a a few tsps of nutritional yeast flakes and about 1/2 tsp of garlic granules to the mix. They were soooooooo great. I cooked them a bit longer to really dry them out and crisp them up but thanks so much for another amazing recipe!! Xx
And I totally get your bread post, too. I definitely miss the bakeries dotted all over the town where my family and I lived in Germany. After 12 years back in the States, they (and their great breads and pastries) are the one thing I still pine for.
WOW, these sound truly amazing. Crackers are one of the last things I still buy regularly in a box or bag, but these look so awesome (and easy to pull off!). Thanks for changing our lives for the better, Sarah!
Can`t wait to try these! I loved your bread and all my friends are mad about your happy crackers, so this recipe must be awesome also. I am so impressed that you can take of your baby and still manage to post wonderful recipes and photos. You`re a supermom! ?
First of all I must thank you once again for The Life Changing Loaf of Bread. Nowadays I almost always have a few slices of it in my freezer. My next life changing step will be to always have a tin of your crackers in my cupboard. You are the Best!
Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.
I followed instructions, exactly as they are listed, and my mixture was so moist. I did not even add any water. I ended up having to add flour, and it was just a total mess. There is something off with the instructions.
These Endurance Crackers are extremely light, healthy, and crispy while providing long-lasting energy. I love serving them with hummus (obviously) or smashed avocado and sea salt. Feel free to change up the seasonings and spices as you wish. These crackers are inspired by the ChcolaTree Organic Oasis in Sedona.
I used a mixture of Herbamare, kelp granules, and kosher salt for maximum flavour, but you can really play around with the seasonings any way you like! Add some spices too if you wish. Taste and adjust if necessary.
If you are unfamiliar with Melina, she is a recipe developer, photographer, food stylist, and Food52 resident. She lives in the Hudson Valley, and she and her husband own the Catbird Cottage, a bed and breakfast run out of their home. Her cookbook is filled with recipes made with ingredients from her garden or foraged from the nearby woods and includes recipes for pickling, fermenting, preserving, and more.
The dough, moreover, can be frozen! How nice would it be, come winter, the season of grazing boards and cheese plates, to pull out dough from the freezer and bake off thin and crispy, craggy-edged, seed-speckled crackers? I think these crackers would make a wonderful holiday gift, too.
I prepared my dough yesterday and baked these up today. The recipe and directions were easy to follow. On the first batch, I followed the directions for brushing the dough with oil and then sprinkling on the seasoning before baking. However, when the crackers were done, all of the seasoning came off. So, on the second batch, I just sprinkled the seasoning onto the dough, replaced the plastic wrap and rolled the seasoning into the dough. Worked like a charm and no extra oil needed.
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