My husband has an obsession with crackers. Especially the Triscuit crackers. Now I can’t make Triscuits, but I can try to make crackers. I’ve made plain crackers before, which is actually extremely easy, no special equipment needed.
Recently I decided to purchase a pasta machine, so I figured I would make my husband some crackers and use my pasta roller to make them as thin as I possibly can. This isn’t necessary, but it was great to see how thin I could actually get the dough.
This recipe actually makes a lot of crackers, depending on how thin you get the dough and how big you cut the crackers.
Start off by mixing together the flour, baking powder, salt and pepper in a mixing bowl (no need for the stand mixer – yay!!!). In another container mix together the milk and olive oil.
Stir with a wooden spoon or rubber spatula, while slowly pouring the milk/olive oil mixture into flour mixture. Once you get a rough dough, get in there with your hands and knead the dough. this really will only take about a minute. You want a nice soft dough.
Divide the dough into 4 equal portions and wrap each portion with plastic wrap and let the dough rest for 15 minutes.
Pre-heat oven to 375°F.
Once the dough has rested, generously flour your counter and unwrap one ball of dough. With your rolling-pin, start to roll out the dough. At this point you can continue with your rolling-pin, rolling out the dough until you can get it as thin as possible. Or alternatively, you can run the dough through a pasta machine. I used the 2nd to last opening (8 on my machine). Then cut the dough using a pizza cutter or you can leave the sheet of dough as one piece and bake it off that way and then break it up after. Place the dough squares on a parchment lined baking sheet. Sprinkle a little more salt and pepper on top before baking.
Bake the crackers for 12 to 20 minutes (this is completely depending on each individuals oven, some run hot and some run cold). Start checking at 12 minutes. You want the crackers to start to brown, but you don’t want them to burn.
They can be stored in an air tight container for up to 1 week.
Black Pepper Olive Oil Crackers
(makes approx. 8 dozen crackers – depending on how thin the dough is rolled out and size of crackers)
1 1/3 cups flour
1/4 tsp baking powder
1/4 to 1/2 tsp. ground black pepper. (Updated: 1 tsp.)
1/4 tsp salt
1/4 cup olive oil
1/3 cup plus 2 Tbsp. milk
plus salt and pepper for garnish
- In a mixing bowl combine flour, salt, pepper and baking powder.
- In a container mix together milk and olive oil.
- Slowly combine flour mixture with milk/olive oil. Once a rough dough has been formed, start using your hands and knead the dough until a soft dough is formed (approx. 1 minute).
- Divide the dough into 4 portions and wrap each portion in plastic wrap. Let rest for 15 minutes.
- Pre-heat oven to 375°F.
- Generously flour your counter and take one piece of dough and start to roll out the dough with a rolling-pin. Either continue rolling the dough out with the rolling-pin to get it as thin as possible, or use a pasta machine to roll the dough out as thin as possible. This is your choice.
- Using a pizza cutter/roller cut the dough into cracker sized pieces. (alternatively you can leave the sheet of dough whole and after baking break it up into smaller pieces this is your choice).
- Place dough onto parchment lined baking sheet and sprinkle with additional salt and pepper. (Update: brush with olive oil first the sprinkle liberally “lots” of salt and pepper)
- Bake for 12 to 20 minutes, until lightly browned. (Updated: bake for 25 minutes – gives a crispy/crunchy cracker)
- Allow crackers to cool on a cooling rack and store in an air tight container for up to 1 week.