Broken Crackers
I’m astounded I haven’t managed to post this recipe yet- it’s been part of my toolbox for years, called into service anytime I have cheese but no carrier, or need something quick and interesting for a snacky board or some such.
Once you know how to make this one massive cracker, which is baked and then smashed into pieces, they’re easy to make by memory- 1 1/3 cups flour, 1/3 cup each oil and water. With salt, of course- and any seasonings you like, which makes them super easy to customize. I’ve been into using za’atar and everything bagel spice mix, but you could use finely chopped fresh or dried herbs, or ground nuts, seeds, sharp cheese… they’re a blank slate, really. You roll the dough out very thin on a baking sheet (or the underside of one, if it’s rimmed, so that the edges don’t get in the way), bake the whole thing until it’s golden, then bash into pieces, which is super satisfying, with no pressure for perfection whatsover.
This was the only recipe I tweaked a bit when Dirty Food went to reprint- I used to bake them at 425F, but at some point when going from memory I started baking them at 375 instead, and found they baked more evenly, and so I’ve started doing them that way, and leaving them in a bit longer. But honestly anywhere between 350-425 will work, and their baking time will also depend on how thinly you rolled the dough. Just bake them until they’re nicely golden, not pale, for a toasty, snappy cracker.
Broken Crackers
AuthorJulie
Preheat the oven to 375F.
In a medium bowl, combine the flour, spices and salt. Add the oil and water and stir until you have a soft dough. Turn out onto the counter and knead a few times, until smooth.
Roll it out thinly and evenly -about 1/8 inch- on a silicone mat or on an inverted baking sheet, so that the rim of the pan doesn't get in the way of you rolling it. Sprinkle with flaky salt, and gently roll to help it adhere. (If you rolled it out on a mat, transfer the mat to a baking sheet.)
Poke the surface a few times with a fork. Bake for 20 minutes, or until deep golden. Cool and break into pieces. Serves 8-10.
Ingredients
Directions
Preheat the oven to 375F.
In a medium bowl, combine the flour, spices and salt. Add the oil and water and stir until you have a soft dough. Turn out onto the counter and knead a few times, until smooth.
Roll it out thinly and evenly -about 1/8 inch- on a silicone mat or on an inverted baking sheet, so that the rim of the pan doesn't get in the way of you rolling it. Sprinkle with flaky salt, and gently roll to help it adhere. (If you rolled it out on a mat, transfer the mat to a baking sheet.)
Poke the surface a few times with a fork. Bake for 20 minutes, or until deep golden. Cool and break into pieces. Serves 8-10.
Looks delicious! My son’s school sold Fine Cheese Gift Boxes as a school fundraiser and I purchased a couple, so I will likely be in need of these crackers when the cheese arrives 🙂
Cheese fundraisers are the best!!
You mentioned a cheese ball with these cracker on CBC. Do you have a recipe for that too?
I rolled the dough on a pizza stone then baked
Thank you very much, they look so fascinating
I make something similar, and use a pizza wheel to score (not cut) the cracker into rough squares before baking – then it can be broken apart easily once it’s done. Pretty sure that idea came from Julie’s “Grazing” book many years ago! Full circle 🙂
Oh yes!! you could totally do that!
Ahh, I bought *Dirty Food* last year… good to see these crackers (which have been on repeat) here!
Daughter who has a ‘nose for cooking’ loves these: so does daughter who claims she cannot cook!
This is SUCH a useful, impressive and awesome recipe.
I’ve used all purpose flour with channa (besan/ chickpea) flour; fine cornmeal; almond flour… as long as I have at least a cup of all purpose, this recipe forgives everything!
Montreal steak spice is a nice addition, if anyone needs suggestions. And you bet I’m waiting for your suggestions as well!
Ooh, good ideas – all of them!! thank you!!
Not related to this post but I loved loved loved your show with Anna Olson. It was amazing to seem my 2 favourite Canadian food personalities/experts in one place! I’ve never made fried doughnuts before and skipped over that section in Anna’s book but now I can’t wait to try (In January).
Aw, thanks Carolyn!! I’m so glad!
How long do you find they keep ( if hidden)?
A long time! there’s no moisture in there, so they should keep for weeks.
What type of cheese did you serve these crackers with in the photo? Looks DEVINE.
Hi Julie! These look great! Do you think they would freeze well?
They would freeze ok.. but don’t have much moisture in them, so really don’t need to be frozen. They’ll keep for a long time!
Great work thank you for sharing.
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