How To Make Crackers In One Hour Or Less

  • 1
  •  
  • 1
  •  
  •  
Print Friendly, PDF & Email

I realize not everyone likes to make bread, and maybe even have no desire to make bread. I get it. I grew up watching my mother make bread and I taught my daughters to make bread too. Well, if we have an emergency I thought to myself I need to show people how to make crackers. They will fill the belly after any disaster or emergency. They are very easy to make, even an eight year could make these.

The ingredients are typically what we have in our pantry. You can choose just about any spice in your cupboard to flavor these crackers. Today I used garlic powder, dill weed, and sesame seeds.

How To Make Crackers:

Tools needed:

Large bowl

Danish whisk or wooden spoon

Rolling pin

Measuring cups and spoons

Pizza cutter or this rotary cutter I used: Wilton Pastry Wheel

Spray bottle or pastry brush

Cookie sheet

Fork, to prick the crackers before baking

Crackers In One Hour

Crackers In One Hour
Prep Time
45 mins
Cook Time
15 mins
Total Time
1 hr
 
Course: Appetizer
Cuisine: American
Servings: 12 people
Ingredients
  • 3 cups white flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • Choice of seasonings: sesame seeds garlic, poppy seeds, garlic powder, dill weed, etc.
  • You can also add 1-1/4 cup grated cheese in a blender on "pulse" to crumble it and add to the dough while mixing the dough. This would give you cheesy crackers. Yummy!
Instructions
  1. Preheat the oven to 450 degrees. Grease a cookie sheet and set aside. I dump all the ingredients except for the seasonings in a large bowl. Mix until it's ready to knead on the counter. It takes very little kneading. You mix, knead and roll out the dough. Easy peasy. Next, you roll out the dough as close to the shape of a square or rectangle 1/8 inch thick or less on a floured counter top. Now its time to cut the shapes in the desired shapes like diamonds, rectangles or squares. You will need to prick each cracker with a fork to stop the crackers from rising in the oven. Bake the crackers for 14-16 minutes or until the edges are golden brown. The crackers become crispier as they cool.

How To Make Crackers In One Hour by FoodStorageMoms.com

Carefully pick up the crackers and spray with water or use a pastry brush to wet the pieces after placing all of them on the cookies sheet. Sprinkle with your choice of spices.

How To Make Crackers In One Hour by FoodStorageMoms.com

I hope you try this recipe because making crackers is really easy. These would be great in tomato soup or chili. Add some peanut butter and jelly or tuna fish salad on these for a lunch. This would be a great recipe to use after a disaster and you are out of bread, You can make crackers and feed your family. Thanks for being prepared for the unexpected.

I finally found these round biscuit cutters I could use for my crackers: RSVP Stainless Steel Round Biscuit Cutters with Fluted Edge, Set of 4

Food Storage by Linda

Comments from readers:

Marian: I love this recipe. And I’ve made it using butter as well. I grate cold butter into the flour mixture, stirring as I grate so that it’s well mixed in. I roll the dough out, then put in on my stainless steel cookie sheets, and then use the pastry wheel to cut it. That makes it a lot easier than moving each cut cracker to the baking sheet.

Subscribe To My Posts:

17 thoughts on “How To Make Crackers In One Hour Or Less

  • November 25, 2015 at 6:44 am
    Permalink

    I make my cheese crackers, but your recipe is a bit different. I’m going to have to give it a try! Basically, your recipe replaces the butter with olive oil. Sounds like a great idea!
    Hugs, Mare

    Reply
    • November 25, 2015 at 9:21 am
      Permalink

      Hi Mare, I am going to try butter, you know I love your tips! Hugs! Linda

      Reply
  • November 25, 2015 at 8:01 am
    Permalink

    I’m a beginning prepper and the bread situation in an emergency has actually been weighing heavy on my mind. I’m goiing to start practicing making bread. But now with this cracker recipe I feel such relief. Thank you so much, its exactly what I needed!

    Reply
    • November 25, 2015 at 9:24 am
      Permalink

      Hi Shelly, I am so glad to hear this about making bread. This is the very reason I wrote this post about making crackers. It’s almost like making sugar cookies rolled out and cutting them. I am looking for a “cookie” cutter that’s round to make crackers that look like the shape of Ritz crackers. You know crackers are a great food storage item but they go bad very quickly so I thought i have got to show people how to make crackers. Bim, bam they are made. Thanks for stopping by, you made my day! Linda

      Reply
  • November 25, 2015 at 8:19 am
    Permalink

    Can you make these with another “flour”, like coconut, etc? If so what is the ratio of whit flour versus other flour.
    I really want to make these.
    Thanks Becki

    Reply
    • November 25, 2015 at 9:20 am
      Permalink

      Hi Becki, I would just experiment with the different flours. I have never used coconut flour for these. I have used freshly ground wheat and white flour. I would guess you would use the same amount. Guess is the key word. These are literally no fail..sometimes they turn out crispier than other times. Sometimes they are chewier depending on how thin I roll them out. We could survive on these crackers with other food items if we had to fill our belly. They are so easy to make. Linda

      Reply
  • November 26, 2015 at 12:19 am
    Permalink

    I never even thought about making crackers!! Living out in the country, I do kinda stock up on them, but I’m going to have to give this recipe a try – I would rather make my own than buy them!! Maybe a small biscuit cutter would give you a cracker like Ritz.

    Reply
    • November 26, 2015 at 3:55 am
      Permalink

      Hi, Susan,
      If you want to make them like Ritz, any 1 1/2-inch cutter would work. If you ever visit second hand stores, you might find an old round cookie cutter with slightly scalloped edges. It was a very popular shape in the 40’s and 50’s. Ritz are a butter cracker, so you might want to replace the olive oil with melted butter for a more authentic flavor, or, use the olive oil and add a bit of butter flavoring.
      I make my own crackers all of the time. I often use cookie cutters, rather than just cutting. It’s fun, at Christmas time, to use small holiday shaped cutters. I found a brand new, still sealed, set of 9 1-inch Christmas cookie cutters at a local thrift store for 25 cents! At work, we are open year round. On the holidays, we do sort of a potluck. So, when I make cheesy crackers for the crew at work, I use those cutters. Everyone gets a big kick out them, as well liking them better than the packaged cheese crackers.
      Happy Thanksgiving! Mare

      Reply
      • November 26, 2015 at 11:04 am
        Permalink

        Hi Mare, I am going to go to thrift store and see if I can find some old biscuit cutters. I am goin to make some with butter instead of olive oil. I am for sure going to try the cheese for sure. Happy Thanksgiving! Hugs, Linda

        Reply
    • November 26, 2015 at 11:03 am
      Permalink

      Hi Susan, my next batch of crackers I am going to exchange the olive oil with butter. I am going to go look at a thrift store for a small biscuit cutter. It saves us a trip to the store! Happy Thanksgiving! Linda

      Reply
  • February 23, 2016 at 9:15 am
    Permalink

    I’m just a bit confused. Do you spray & season the crackers before or after baking them?

    Reply
    • February 23, 2016 at 2:35 pm
      Permalink

      Hi Cindy, you wet them with a spray bottle to allow the spices to “stick” to the crackers before baking them. I love making all different flavors! Thanks for stopping by, Linda

      Reply
  • February 29, 2016 at 4:12 pm
    Permalink

    I love this recipe. And I’ve made it using butter as well. I grate cold butter into the flour mixture, stirring as I grate so that it’s well mixed in. I roll the dough out, then put in on my stainless steel cookie sheets, and then use the pastry wheel to cut it. That makes it a lot easier than moving each cut cracker to the baking sheet.

    Reply
    • February 29, 2016 at 4:56 pm
      Permalink

      Hi Marian, I am going to try my recipe with grated butter! I love the idea of rolling our the dough and then using the pastry wheel. I have got to try this! Thanks for the tip! I am addig this tip to my post! Thank you so much!!! Linda

      Reply
  • September 3, 2017 at 8:11 am
    Permalink

    Would this recipe be successful if all of the salt was left out? or is the salt necessary for the crackers to rise properly? We are on a very low sodium diet and would love to be able to eat crackers again if they were salt free or extremely low in salt. Thanks for any insight.

    Reply
    • September 3, 2017 at 9:08 am
      Permalink

      HI Kayo, why not try it? Here’s the deal I think it’s for flavor. I know when I took my Master Preserver and Canning class I learned we do not need to put any sugar in the fruit we can, it is for flavor only. I know sugar is different than salt, but I would try it. Fingers crossed, Linda

      Reply
      • September 5, 2017 at 2:51 pm
        Permalink

        Thanks. Will give it a whirl!

        Reply

Leave a Reply

Your email address will not be published. Required fields are marked *