Parmesan & Thyme Crackers

These parmesan and thyme crackers are buttery, cheesy, and ideal for a cocktail hour nibble. They pair so well with a glass of bubbly, dry white wine, or an apéritif. 

Are you planning a dinner party? These would be wonderful. Imagine a shortbread cookie... only it's not a cookie, it's a perfectly crumbly savory herb butter cracker. 

Sourdough Discard Crackers

This sourdough discard cracker recipe is an easy and tasty way to use any sourdough discard you have. Just try to restrain yourself from grabbing and snacking on one or two each time you walk by. They're pretty irresistible. 

These homemade sourdough crackers are made with your sourdough discard. There's no rolling pin required. 

Rice and Almond Thin Crackers with Sea Salt

These rice and almond thin crackers, sprinkled with sea salt, are super crispy and crunchy.  

These crackers are fun to make and make an excellent vehicle for soft and hard cheeses, charcuterie, hummus, dips, and just salted butter. 

Norwegian Havrekjeks (Sweet and Salty Oatmeal Rounds)

These Norwegian Havre Kjeks (or havrekjeks) are a sweet and salty cracker made with oats and flour. 

 

These crackers are both sweet and salty, and are just as tasty spread with butter and jam, served with milk or tea, or topped with cheese and smoked salmon, served with wine or a cocktail. 

Cheddar Cheese and Pecan Crisps

These cheddar cheese and pecan crisps are the perfect appetizer to go with a sparkling white wine before dinner. 

These crisps are deliciously flaky, light, and tender. They remind me of what the best cheesy biscuits would be like if they were a cracker. 

Toasted Sesame Seed Crackers

These toasted sesame seed crackers are the perfect little savory appetizer treat. 

 

These little coin-shaped crackers are the perfect little nibble with a glass of champagne or sparkling cider. 

Homemade Fish Crackers with Cheddar and Whole Wheat

These homemade fish crackers with cheddar and whole wheat are a wonderful treat for both kids and grown ups. 

Aren't these little fish crackers cute? They are also really tasty .... they are flaky, crispy, and tender, and they make you look so clever. 

Sprouted Wheat Crackers with Sea Salt

These sprouted wheat crackers with sea salt are a perfectly crispy snack, either plain, or topped with your favorite spread.

These sprouted wheat crackers are surprisingly easy to make too! The sprouted wheat is very soft and blends will with the butter and milk to make pretty foolproof dough.

Senbei - Japanese Rice Crackers with Furikake {Gluten Free}

Japanese rice crackers, or Senbei, are super crispy crackers that are both salty and sweet, and exceptionally crunchy.

These senbei, made with nori furikake, a seaweed rice seasoning, and glazed with soy and mirin (a sweet Japanese rice wine), are completely compelling. They have a flavor that kind of reminds you of sushi, because of the Nori Furikake incorporated into the dough.

Sourdough Crackers with Gruyère and Thyme

These Sourdough Crackers with Gruyère and Thyme are so cheesy, puffy, and delicious, and they are a wonderful recipe for using sourdough discard.

I decided to make these sourdough crackers with Gruyère and thyme after refreshing my dormant sourdough starter. My levain/starter had been languishing in my refrigerator for about four weeks, and needed a couple of feedings to get it going.

Rosemary Parmesan Crackers

These Rosemary Parmesan Crackers are so thin and crispy, and full of flavor. They are perfect for hostess gifts during the holidays, if you can bring yourself to give them away.

These Rosemary Parmesan Crackers are really hard to put down once you get started. This recipe makes about 4 dozen crackers, and I'm pretty sure I ate about half of them.

Rosemary Parmesan Crackers

These Rosemary Parmesan Cookies are the perfect combination of savory and sweet. They are the perfect appetizer for a cocktail party.

These Rosemary Parmesan Cookies are the perfect nibble for tea or with a glass of champagne or dry white wine. They have an amazing crumbly texture.

Homemade Rye Crisp Crackers

These homemade rye crisp crackers are intensely flavored with the rye and caraway flavors of a traditional rye bread or cracker. 

These rye crisp crackers are loaded with rye flavor, and are delicious with any of your favorite spreads and cheeses.

Mini Cheese Puff Crackers

These mini cheese puff crackers are made from a dough of equal parts flour, cheese, and butter. They are crumbly and cheesy, and are the perfect nibble with a glass of dry white wine. 

It's very hard to stop at just one. They are fabulous straight out of the oven, and pretty much melt in your mouth.

Cheddar Cheese Crackers

I'm pretty excited about these cheddar cheese crackers! They have such a wonderful savory flavor... and they came out crispy!

I've always had good luck making savory shortbread crackers, but have been challenged at times with creating a crispy yeasted cracker. Sometimes they can come out tough or chewy instead of crunchy.

Sourdough Crackers | The Leftover Sourdough Starter Dilemma

These sourdough crackers are made with unfed sourdough starter. They have the tang of sourdough bread, and are a great way to use up the starter that you would normally throw away when feeding your levain.

Jalapeño Cheddar Coins

The dough for these Jalapeño Cheddar Coins is so easy to make ahead and freeze. When you are ready to serve them, just slice and bake! Super easy. Super delicious.

These are really tasty and are perfect with cocktails or wine.

Jalapeño Cheddar Crackers

Ingredients

2 C all purpose flour

1 tsp kosher salt

1/8 tsp baking powder

14 T cold unsalted butter cut into 1/2 inch cubes

5 oz extra sharp white cheddar cheese, grated

1 T minced jalapeño

1/4 tsp chipotle chili powder

3 T ice water

1 egg beaten with 1 T milk for egg wash

Sea salt for sprinkling

Instructions

1. Pulse the flour, salt, and baking powder in the bowl of a food processor. 
2. Add the butter and pulse a few times until the mixture is a coarse meal. 
3. Add the cheese, jalapeño, and chili powder and pulse. 
4. Add the ice water and pulse until the dough starts to form a ball. 
5. Pour the dough onto a large piece of plastic wrap and form it into a 14 inch log. Wrap with the plastic wrap and refrigerated for at least an hour. 
6. When ready to bake, preheat the oven to 400 degrees F.
7. Line 2 baking sheets with parchment.
8. Cut the dough into 3/8 inch slices and place them on the parchment. Brush with the egg wash and sprinkle lightly with sea salt.
9. Bake, one sheet at a time, for 12 to 15 minutes. 

Makes about 32 cookies. 

Recipe slightly adapted from Barefoot Contessa Foolproof. 

Black Pepper Taralli

Taralli are a southern Italian snack that is kind of a cross between a looped breadstick and a pretzel. They look like tiny bagels, but they are super crunchy like grissini. These crackers are about 2 inches in diameter (smaller than they look in the photos). I've also seen them referred to as Italian wine pretzels.

Taralli? How did I discover taralli? you ask! Well.... there was a cookbook sitting on my nightstand called Crackers & Dips: More than 50 Handmade Snacks.

I definitely have a bit of a cookbook problem. A book solely devoted to crackers and dips? How did this get in my house? Typically the culprit is some gorgeous article in Fine Cooking or Bon Appetit featuring a stack of beautiful cookbook spines. Amazon Prime strikes again.

Time to try one of the recipes.

At least I don't collect cars, right? Or shoes. Or exotic animals. I swear, you won't see me on Hoarders weaving my way through narrow aisles of cookbooks.

Tartalli come in both savory or sweet flavors. They are often served with wine, and are crispy enough to be served with cheesy dips. I made these with very coarsely ground tellicherry black peppercorns. I loved them both plain and with a gooey dip of Harvarti cheese with pepperoni.

You can substitute any number of savory flavors for the black pepper. I really like the spiciness of the bits of tellicherry.

Black Pepper Taralli

Ingredients

2 tsp instant yeast

3/4 C warm water (about 110 degrees F)

1 tsp sugar

1/2 C white wine

1/4 C extra virgin olive oil

2 C/255 g unbleached all purpose flour

1 3/4 C/290 g semolina flour (not extra fancy durum)

2 tsp salt

2 tsp freshly ground (on course) black pepper

1 egg + 1 T water, beaten

Instructions

1. In the bowl of a stand mixer, add all of the ingredients in the order that they are listed, except the beaten egg.
2. Stir with a large spoon or dough whisk until all of the dry ingredients are incorporated into the wet ingredients.
3. Knead on medium speed for about 3 minutes. The dough can also be kneaded by hand for about 6 minutes. 
4. Allow the dough to rise, covered in an oiled bowl, until doubled. About 90 to 120 minutes. 
5. Divide the dough in half, covering one half with plastic wrap while you work with the other half. 
6. Divide the other half into 28 equal pieces and roll them into 6 inch long ropes. Coil the ropes into a circle and press the ends together. Place them one inch apart on parchment lined baking sheets. 
7. Cover the first sheet with plastic wrap, while preparing the second baking sheet. 
8. Brush the taralli lightly with the egg wash. 
9. Bake for 45 to 50 minutes, rotating the baking sheets from top to bottom and front to back halfway through. 
10. Cool on a wire rack, and then store in an airtight container. They will stay fresh for up to 2 weeks. 

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Cheddar Cayenne Crackers

These cheddar cayenne coins with ground walnuts are really a savory version of a butter cookie. They are crumbly and cheesy, and the cayenne adds just a hint of spiciness.

These crackers are totally hard to stop eating, with their buttery and cheesy flavor. 

Crunchy Seeded Crackers

These crispy and crunchy seeded crackers forced me to skip dinner the other night (not dessert though). Why? Because I kept eating them.

First, while they were in the oven to make sure they were crispy.

Second, while they were cooling to make sure they were crispy.

Third, once they were out of the oven, because I was already addicted and couldn't stop.

This is my second time attempting these crackers. I was fortunate enough to be a part of the King Arthur Flour test group that tried this recipe and provided feedback. They had provided the testers with the cracker recipe as well as some golden and regular flax seeds.

If I remember correctly, I had a really hard time getting them thin enough because the dough kept springing back. While I liked the golden flax seeds, I wasn't that thrilled with the crackers the first time I made them. While the seeds were tasty, the crackers were thick and tough. Now I wish I had saved the original recipe to compare because this time these crackers were simply amazing!