Crackers and cheese is my daughter’s favorite combo. She likes Ritz crackers a lot, and I do buy it most of the time. My son also likes to take bite of crackers at times. So when Arthy of Cookwtiharthysharma suggested two recipes of crackers for this month baking partners challenge, I was really happy. Since our India trip, the sugar levels of my hubby and mine are high, so there is a need to cut down on sweet as much as possible. Still the baked cookies were for kids, and at the most we would try our a few pieces to check the taste. As a result I choose this homemade soda crackers for baking partner’s challenge.
Other recipe she suggested was Smitten kitchen’s homemade graham crackers recipe.I have already I tried and tested Graham crackers here as part of “Daring bakers challenge”. Mainly graham crackers are used as base for cheese cakes. My hubby is a fan of triscuit, and I would like to try that one next time at home. I made spicy mini cream crackers earlier, that we loved it.
Crackers can be either naturally leavened with yeast, chemically leavened with baking powder or baking soda like many commercial cracker products, or totally unleavened, like matzo or Triscuits. Usually crackers are crisp and flaky but they don’t follow that rule too. They can be buttery or lean and mean, like saltines and other variations of "water crackers." Whole grain crackers, regardless of the leavening method, have another major factor that it has fiber. However, the recipe used here yields a very crispy cracker.
It is really easy recipe adapted from King Arthur flour web site. You need to make the dough the night before baking and refrigerate. It is really soft sticky dough and don’t ever tempt to add any more flour, the next day, spread the dough into a thin sheet, and cut it into small size. Sprinkle your favorite herbs salt and bake it for 10 minutes. You will get really crispy delicious soda crackers. I didn’t prick well as it should be so my soda cracker got little puffy instead of thin. If you are trying make sure to prick three or more times and also spread very thin. After baking them in very hot oven, switch the oven off and allow cooling the cracker to cool in the oven as the oven cools down and you will get more crispy crackers.
Make sure to check the other baking partner’s blog post too as it will be interesting to check how one recipe turned out in the hands of other foodies.
Here comes the recipe
Other cracker recipes in this blog are
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.