I love crackers far too much. If I ate crackers and dip for the rest of my life I wouldn’t complain much. My 4 year old and I have been munching on these all day. They are nice on their own but would be even better with some dip or cheese.
I had been wanting to make these for sometime. All the recipes I found used almond flour. I didn’t want to use that as I wanted to make these school friendly so I made this recipe up on the spot. You can use two cups of almond flour in place of the bakers flour if desired.
This made the amount shown in the picture. Store these in an airtight container. They may soften slightly in the container if not cooked enough. Just crisp up in the oven if needed. The trick is to cook them until they are hard and crispy to avoid this.
Sour Cream and Chive Crackers
Crackers are easier and quicker to make than you may think.
- 350g bakers flour
- 180g sour cream
- 1/4 tmx measuring cup of water, may need slightly less or more
- 4 tablespoons fresh or dried chives
- 1 tablespoon dried onion flakes
- 1/2 tablespoon dried garlic powder
- A pinch of salt
- Preheat oven to 180 degrees. Line three baking trays with baking paper.
- Place everything except water into bowl.
- Blitz on speed 4 until just combined. Drizzle in water. You want to dough to look like pebbles but when pushed together in your hand it combines nicely.
- I roll mine out in small batches as I find it easier to work with.
- Roll out until its only 3-4mm thick. Prick all over with a fork.
- Using a pizza cutter cut vertically and horizontally to form squares. I do these very roughly. I like them a mix of sizes.
- Place onto baking trays slightly apart.
- Sprinkle extra salt if desired over these now.
- Bake for 15-18 minutes or until crisp. Keep an eye on them. Check after 10 minutes. You want them nice and crunchy.
- Let cool on a wire rack
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