HERBED CRACKERS

I'm a cracker aficionado and always have them in my cupboards. Whenever I can, however, I love to make homemade crackers. They have such tasty flavors and you can add fresh herbs, salt, and even cheese in the case of this recipe! You'll be a cracker monster too in no time!

Course Starters/ Snacks

Cuisine American

Keyword baking, snacks, vegetarian

Prep Time 50

Cook Time 15

Total Time 1 5

Servings

Calories 130kcal

Author Luci Petlack

Ingredients

1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
½ cup shredded sharp cheddar cheese
⅓ cup shredded parmesan cheese
1 Tablespoon chopped rosemary
1 teaspoon thyme leaves
1 cup buttermilk or milk with 1 tablespoon vinegar

Instructions

Preheat oven to 350°F. Spray one large bread loaf pan with nonstick cooking spray.
Combine flour, baking soda, salt, sugar, cheese, and herbs. Add in buttermilk. Pour batter into greased loaf pan.
Bake 35-40 minutes until toothpick inserted in middle comes out clean.
Let bread come to room temperature. Wrap in foil. Place in freezer for at least 2 hours or overnight. Cold bread helps with thinner slicing.
Preheat oven to 400°F. Remove bread from freezer. Let sit 5-10 minutes to thaw slightly.
With a serrated knife, cut ⅛-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan.
Bake 12-15 minutes until crackers are a golden brown and corners are crispy. Let cool for a few hours to dry.
Crackers are best enjoyed day of baking. Can be dried out again in toaster oven or oven at 300° for 3-5 minutes. Let cool before serving.

Notes

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