Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
I was really excited when this challenge was announced. I love making crackers at home. They make a wonderful snack, the perfect companion for dips, you can play around with flavors by adding seeds, herbs, spices, nuts or different cheeses and the best part they are free of additives and preservatives and artifical flavors.
Dana challenged us to make crackers using two techniques: rolled by hand or a pasta machine crackers and the slice and bake or freezer crackers.
I made 3 crackers, the first was Alton Brown’s seedy crackers. I added flax seeds to the mix to increase the nutritional value. The second was a slice and bake herb, tomato and cheese cracker . The last was a sweet cracker that I will be sharing with you soon
Seedy crackers
Slightly modified from Alton Brown’s recipe. These crackers were super crunchy. I loved them topped with a little labneh, mint and served along side some grapes! Mmmmm
1 cup (240 ml) (140 gm/5 oz) whole wheat four
1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
1/4 cup poppy seeds
1/4 cup sesame seeds
1½ teaspoons (7½ ml) (9 gm) table salt
1½ teaspoons (7½ ml) (8 gm) baking powder
3 tablespoons (45 ml) olive oil
¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water
Mix the whole wheat flour,all purpose flour, seeds, salt and baking powder in a large bowl.
Add the oil and stir until combined.
Add the water until the dough comes together.
Kneed the dough 5 or 6 times (you do not want to over work the dough) and allow to rest, covered, on the counter for 15 minutes.(this ensures that all the flour is hydrated)
You can also chill the dough at this point and continue working with it at a later time
Preheat the oven to hot 450°F/230°C/gas mark 8.
Divide the dough into three parts keeping two covered
Working with one part of the dough at a time, roll out the dough. You can either use a rolling pin or pasta rollers (if you have them).
Once the dough is rolled to the desired thickness place the rolled sheets of dough of a tray lined with parchment paper.
You can cut the crackers into squares or rectangles using a pizza cutter or you can bake them as one sheet and break them into pieces after baking
Bake the crackers until the edges are golden brown (this will take 7-10 mintes depending on their thickness)then place them under the broiler till the top is golden brown (2-3 minutes)
If the crackers are not crispy enough after cooling, turn on the oven at 200 C for 10 minutes, place the crackers on a tray in the oven and turn it off and leave them in the oven until it cools down
Herb tomato and cheese crackers
No cracker challenge would be complete without a cheese cracker. I decided to use Monterey Jack cheese and thought of flavors that would compliment it well. I decided to use sundried tomatoes and basil and they were amazing. The smell of them baking in the oven was irresistable and the kids could hardly wait for them to cool down. I served these with a dip (recipe follows) and most of them were gone in the same day!
170 gm monterey Jack cheese grated
55 gm (1/2 stick) (4 tablespoons) butter softened
100 gm (3/4 cup) flour
1/4 teaspoon sea salt
2 tablespoons sundried tomatoes chopped (drained from oil if they are packed in oil or soaked with water if they are the dry type)
1 teaspoon basil
1 teaspoon herbs de provance
1/4 teaspoon paprika
Combine butter, herbs, tomato and cheese
Add the flour, salt and paprika and stir to combine (the mix will look slightly crumbly)
Form the dough into a logs and wrap with cling film
Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
Heat the oven to moderate 180 C.
Slice a log into thin or thick slices depending on how crisp you would like them to be and place on a parchment lined baking sheet
Bake about 10 minutes or until golden brown
Store in an airtight container and eat within three days
Sundried tomatoes and herbs dip
1 cup labneh, sour cream or cream cheese
3 tablespoons chopped sundried tomatoes (drained from oil if they are packed in oil or soaked with water if they are the dry type)
1/2 teaspoon herbs de provance
2 tablespoons sliced pitted olives
Mix all the dip ingredients until well combined
It is better to make this ahead of time, this allows the flavors to come together and develop better
Sweet sesame crackers
These were an attempt to recreate the sweet sesame crackers used to make for us when we were kids. They were crunchy, with hints of anaise and fennel and loads of sesame seeds, slightly sweet and perfect with a cup of tea.This recipe I tried was close but not the same.A very good cracker in its own right but not exactly the one I was looking for. This one is a yeasted cracker and it was softer, more chewy while the crackers I remember were crunchy and crisp. I will try to experiment with a few other recipes and keep you posted
Notes:
If the crackers are not crispy enough after cooling, turn on the oven at 200 C for 10 minutes, place the crackers on a tray in the oven and turn it off and leave them in the oven until it cools down. (This works for cookies and granola too)
Omit the tomatoes and herbs and you have a basic cheese cracker recipe you can play around with, add different nuts and / or herbs..get creative.
If you are looking for some dip ideas to try with your crackers how about trying some of these?
Mutawam “roasted zucchini garlic yogurt dip”
Baba ghanouj
Storage and freezing
Generally, crackers with less fat and cheese last for weeks in an airtight container and richer crackers only a few days. The rolling craker dough can be made days ahead, stored in the fridge and baked when needed. The icebox cracker dough can be frozen for several months before thawed, sliced and baked.This way you can enjoy your homemade crackers anytime you want.
Sarah
/ April 8, 2013hi sawsan! i had your blog for SRC this month! yay!
and i made the herb, tomato, & cheese crackers. excellent! so happy we had each other! by the way, i’m sorry that my post was late. it was scheduled but didn’t post- not sure why- and i didn’t realize until i woke up this morning.
Jackie@Syrup and Biscuits
/ December 31, 2012What a beautiful post! I pinned this!!
Sawsan@ Chef in disguise
/ December 31, 2012Thank you Jackie
Marlys @Thisand That
/ August 26, 2012These all look wonderful I need to try and make some homemade crackers… Pinned the recipe so that I will have it…
Tandy
/ August 8, 2012I popped in from Claire. These look amazing and are now on my to do list
Sawsan@ Chef in disguise
/ August 8, 2012Thank you for stopping by Tandy
hope to see you here more often
thekalechronicles
/ August 7, 2012As usual, your crackers are beautiful, Sawsan — how do you do it? My seedy crackers were sticky because I used garbanzo flour — should have added the water slowly. I’m just getting around to reading this now because I told myself I would complete the challenge before reading about it.
Sawsan@ Chef in disguise
/ August 8, 2012You are too kind Sharyn
I have never used garbanzo flour, I don’t think I can easily find it here. I am really curious about other types of flour and should read up on them and try experimenting with them
Marymaryculinary
/ August 3, 2012What a great assortment of crackers you made and the dips just take them to another level! I’ll definitely be trying some of these when I get home!
Sawsan@ Chef in disguise
/ August 4, 2012Thank you Mary..I am glad you enjoyed the post
Promenade Claire
/ August 3, 2012I nearly missed this post! Phew! I’ve just been reading about Sharyn, over at the Kale Chronicles adventures with th ecracker challenge, and I’ve neve rmade them before, but now I DEFINITELY want to. I like the sound of your seedy carckers – poppy and sesame are favourites of mine. Thank you
Sawsan@ Chef in disguise
/ August 4, 2012Claire I just know you will LOVE homemade cracker and with the produce from your plot you will make amazing ones
Barbara Bamber | justasmidgen
/ August 2, 2012My goodness.. if there were a contest you would win!! I can’t believe how easily you’ve made such a variety of crackers. My favorite would be the cheese sliced cracker. I’ve eaten a similar one that had a hot spice added to it.. well, I ate the whole package:D
Sawsan@ Chef in disguise
/ August 2, 2012Thank you kindly Barbara
the cheese ones are my favorite too
Storm Rider
/ August 1, 2012Awesome… I wish it were easy . Looks like it’s loads of work.
Sawsan@ Chef in disguise
/ August 1, 2012They are really easy, just give one a try and you will see they are easier than what they seem
Storm Rider
/ August 1, 2012Will do. : ) Thanks for encouraging. : )
Sawsan@ Chef in disguise
/ August 1, 2012You are most welcome. Keep me posted if you ever do give it a go
ChgoJohn
/ August 1, 2012I made some crackers for the first time a couple months ago and was surprised how much better they tasted when freshly made. Your recipes here, Sawsan, especially the 2 tomato variations sound delicious. I will definitely revisit this post the next time I entertain.
Sawsan@ Chef in disguise
/ August 1, 2012Thank you John. I know exactly what you mean. Freshly baked crackers are a wonderful treat
emmycooks
/ July 31, 2012All of these crackers and spreads sound amazing! What delicious flavor combinations.
scribbleofhappygoluckygal
/ July 31, 2012this crackers looks lovely..!1 but i liked the dip ehaven more..:) hey I yesterday i tried making Pita bread(Arabic bread) in oven (Electic oven) ,and it was unsuccessful.. i was so sad.. do u have any tips to give???
Sawsan@ Chef in disguise
/ July 31, 2012Thank you for your kind comment and sorry to hear about your bread. What was the problem with it?
didn’t it fluff up ? was it too hard when it cooled? the center was undercooked? what was the problem?
scribbleofhappygoluckygal
/ August 1, 2012initially i thought it will fluff up.. but it didnt..:( and also as u said it was very hard when it cooled..!! it was cooked but there where no change in colour will the colour change?? totally i was unsatisfied..:(
Sawsan@ Chef in disguise
/ August 1, 2012There could have been more that one problem, the yeast you used have gone bad, or you didn’t allow enough time for the dough to rise,your oven temperature may have been too low. I will do my best to post my recipe for it soon with detailed instructions
scribbleofhappygoluckygal
/ August 2, 2012hmm… there are chances for all this..!! and i was confussed with the quantity also. It will be really great if you can post the reciep.. Thank you so much for being so kind..:):):) lve..<3 <3
Jessica Maher (@kbelleicious)
/ July 31, 2012all crackers are amazing but I think my favorite is the sweet sesame. I love the sweet and salty flavors together and the extra crunch of the sesame! great job!
Sawsan@ Chef in disguise
/ July 31, 2012Thank you kindly Jessica
Sibella at bakingwithsibella.com
/ July 30, 2012Oh, your crackers look so beautiful and so appetizing! Love the photos!
Lan | angry asian
/ July 30, 2012all those crackers + dips/spreads to choose from! it must’ve been like a crack-filled month for you. i especially like the look for the sundried tomato + herb crackers.
renu
/ July 30, 2012i am definitely making these.. i really really feel like having them now.. i have so many things i want to try from your blog.. this i definitely am going to try this week itself.. if possible tom…
love it.. they look fab…. i am hungry..the pics on FB and now these!!1 lovely sawsan lovely…..sllluuurrrpppp!!!!
Yasmeen @ Wandering Spice
/ July 30, 2012Oh, I love the look of those seedy crackers. I like my snacks to have a bit of savory crunch, so those would be perfect! Totally agreed they’d go beautifully with baba gannouj or labneh.
Baker Street (@bakerstreet29)
/ July 30, 2012I LOVE homemade crackers and all your variations sound fantastic. I think I’ll start with the herb tomato and cheese crackers.
masyoza
/ July 30, 2012Wow, I can’t help drooling. I just love crackers
Well done Sawsan !
If you submitted your homemade crackers photos to Food Photography , I’ll bet this will make you on the featured home page.
Gosh, you have made me sooo hungry !
Sawsan@ Chef in disguise
/ July 30, 2012Thank you very much Masyoza I appreciate you kind comment
masyoza
/ July 31, 2012you’re welcome
Cakewhiz
/ July 30, 2012Gorgeous photographs sawsan!
I like all the dip recipes you shared as well,especially baba ghanouj…that’s my favorite!
Corrie
/ July 30, 2012I have not been doing a lot of cooking lately from not feeling the best. I’m on the mend and these crackers inspired me and tweaked my appetite today. Presentation is A+! You have some lovely ideas. I am learning to stage my food for photography too (if my family doesn’t eat it all before I get a chance to)
Nami | Just One Cookbook
/ July 30, 2012I always love when you post a complete post – like this one homemade crackers so I know where to come to get all kinds of recipes when I make it (instead of several posts). Totally bookmarked. All so delicious and your creations are endless! I love sun-dried tomatoes but never had it in crackers. See, I really need to make homemade crackers so I could enjoy it!
Jennifer Kabir
/ July 30, 2012I am so hungry now after looking at these delicious crackers and the many ways to enjoy them!!! Ramadan Mubarak!
Courtney
/ July 30, 2012You can never go wrong with an Alton Brown recipe… or any of the other ones you’ve made for that matter. I wouldn’t know what to choose – especially adding all the dips into a combination!
Rufus' Food and Spirits Guide
/ July 29, 2012They all look fantastic.
ambrosiana
/ July 29, 2012I have to agree with you regarding baking at home since you omit additives and preservatives that are harmful for your health. Furthermore, you don’t know what else goes into comercial crackers. The seedy cookies are wonderful, very different and present beautifully. As usual, your photograph is top quality!
thedrivencook
/ July 29, 2012What a lovely roundup! Those sesame crackers look divine!
Rock Salt
/ July 29, 2012Such great variety of crackers and dips! The cheese and tomato crackers looked divine, such a great job.
Sawsan@ Chef in disguise
/ July 29, 2012Thank you very much..the tomato ones were my favorite too
libishski
/ July 29, 2012If I wasn’t so exhausted, I would literally be off my chair and into the kitchen making these beautiful crackers (or at least one of them), They all look perfect for snacking during those boring work days
Sawsan@ Chef in disguise
/ July 29, 2012There is always tomorrow
Asmita (@FoodieAsmita)
/ July 29, 2012Wow, it really does look perfect! I haven’t made crackers at home yet, but would love to.
Sawsan@ Chef in disguise
/ July 29, 2012You really should give it a go Asmita, you will love it
mjskit
/ July 29, 2012ALL of these crackers make me want to jump off the couch and start cooking! I made my first crackers last spring and wonder why on earth I ever bought them. I’m going to be making every single one of these !!! You definitely out did yourself on this challenge my friend!
Sawsan@ Chef in disguise
/ July 29, 2012Thank you MJ. I know what you mean, when I made these I was thinking I really need to make crackers more often!
Glad you liked the ones I made and I look forward to hear your feedback when you make them
Shelley C
/ July 29, 2012WOW – all of your varieties look amazing!! The seedy crackers look beautiful and I definitely want to try the sweet ones!! Truly wonderful work on this challenge.
Sawsan@ Chef in disguise
/ July 29, 2012Thank you very much Shelley
you are too kind
Yudith @ Blissfully Delicious
/ July 29, 2012I stumbled upon your blog from another blog… tons of deliciousness
Like this homemade crackers (still on my to-make list). Beautiful.
Sawsan@ Chef in disguise
/ July 29, 2012Thank you very much for stopping by Yudith, I hope to see you here more often
Thank you for the kind comment
What's for dessert?
/ July 28, 2012Beautiful pictures and great recipes
Sawsan@ Chef in disguise
/ July 28, 2012You are too kind , thanks
yummychunklet
/ July 28, 2012What a tasty idea! Great post!
Sawsan@ Chef in disguise
/ July 28, 2012Thank you..glad you like it
Balvinder
/ July 28, 2012There are some delicious crackers with beautiful photos. I do make gluten free seed crackers with cumin and sesame. I am loving your herbed tomato and cheese one , going to try soon. Have a great day!
Sawsan@ Chef in disguise
/ July 28, 2012I was planning to try a couple of gluten free crackers but sadly ran out of time.
I would love to try your cumin and sesame one, will check out on your blog
Thank you for stopping by and for your kind comment
tanjascookingcorner
/ July 28, 2012Homemade crackers are simply the best! I could not tell which of yours look better & tastier, I think I’m inl ove with each of them
Love the dips you suggested, I will need those recipes to try out as I also love my crackers with a good dip or cheese! Btw, I was wondering why there are so many cracker recipes are being posted (I published one yesterday too)…What a great DB topic!
Sawsan@ Chef in disguise
/ July 28, 2012It was a great challenge indeed Tanja and perfect for this really hot weather. They take very little time in the oven and there is a world of flavor to explore
Suz
/ July 28, 2012Sawsan, you always make the most beautiful food! I love the look of those seedy crackers. I’m a big sesame seed fan, so I bet they taste wonderful. Mm, those dip ideas too. Now I must go off and daydream about the baba ghanouj.
Sawsan@ Chef in disguise
/ July 28, 2012Thank you very much Suz.
I am daydreaming about your oat cakes and days full of rain
spicegirlfla
/ July 28, 2012Making homemade crackers is something I’ve never done! And yours are so tempting me right now! Since I’ve simplified my life making homemade crackers seems daunting but I love the idea of gifting them! I love each recipe you’ve offered and your dipping/spread recipes! BTW, Your site looks so pretty and professional.
Sawsan@ Chef in disguise
/ July 28, 2012Thank you very much Linda for your kind comment about the site.
I know crackers may seem daunting but they are really easy and you can make a big amount and store them and enjoy them for a long time or gift them to friends and family
Lisa
/ July 28, 2012This is a magazine worthy post! Every crackers looks and sounds amazing..although I’d have to go back to childhood and choose the sweet sesame crackers. My grandmother used to buy them at this great place in Chinatown and I could never get enough! Love the dip ideas too! Beautiful photos!
Sawsan@ Chef in disguise
/ July 29, 2012You are ever too kind Lisa. Recipes with childhood memories are my favorite too
machisan
/ July 28, 2012wonderful photos i like it.. thanks a lot for sharing
Sawsan@ Chef in disguise
/ July 28, 2012Thank you for stopping by and for your kind comment
Marina@ Picnic at Marina
/ July 28, 2012Sawsan, it looks absolutely delicious! I love all of it, with the cheese one being my favorite…:) Mmmm, gooood…
Sawsan@ Chef in disguise
/ July 28, 2012Thank you Marina
Glad you like them
Terri at Time To Be Inspired
/ July 28, 2012Can’t wait to try the seedy crackers and the sweet sesame ones too. They look so good!
Sawsan@ Chef in disguise
/ July 28, 2012Thank you Terri, when you do try them I would love to hear what you think
Maureen @ Orgasmic Chef
/ July 28, 2012I LOVE these crackers!! What a treat they must be for anyone lucky enough to get one.
Sawsan@ Chef in disguise
/ July 28, 2012Thank you Maureen
Choc Chip Uru
/ July 28, 2012Lovely my friend
So many delicious recipes, so little time! I love how exotic the flavours are!
Cheers
Choc Chip Uru
Sawsan@ Chef in disguise
/ July 28, 2012hehehe that is my moto lately..so many recipes , so little time
bourbonnatrix
/ July 28, 2012your photography is so pretty! love your tomato crackers! will have to try them soon! thanks for sharing the recipe.
Sawsan@ Chef in disguise
/ July 28, 2012Thank you very much Bourbonnatrix, I really appreciate your sweet comment
Tales and Travels of the Tin Man
/ July 28, 2012You never cease to amaze me with your culinary ingenuity! You presentations are so very magnificant!
Sawsan@ Chef in disguise
/ July 28, 2012You are too kind Emil
Anonymous
/ July 28, 2012you are amazing!!! love your blog..
Sawsan@ Chef in disguise
/ July 28, 2012Thank you very much
Kristy
/ July 28, 2012What a fun bakers challenge. I’ve only made crackers once. This would be a fun challenge for the kids to be involved in – or at least get to eat the results of! My kids love snacking on crackers.
Sawsan@ Chef in disguise
/ July 28, 2012Mine too and they love helping me make them too.
bitsandbreadcrumbs
/ July 28, 2012All of these crackers look wonderful, and I don’t know why I haven’t made any. I love the idea of making some dough and freezing it for those times you have guests coming, need an appetizer and don’t want to start from scratch. Bookmarked!
Sawsan@ Chef in disguise
/ July 29, 2012Thank you for bookmarking Betsy. I love cracker for that same reason. They are a great snack that is ready in a snap when you have people coming over
jo @ includingcake
/ July 28, 2012Sundried tomato is making my mouth water! Lovely photos too! I wish I’d had a fluted pastry cutter like you…but alas I didn’t
Sawsan@ Chef in disguise
/ July 29, 2012That fluted cutter is a new addition to my kitchen and I was really excited to try it out
thank you for noticing 
and thank you for your kind comment about the pictures
Laura (Tutti Dolci)
/ July 27, 2012Crackers are one of my favorite snacks to dip in hummus or salsa. I must try these!
Sawsan@ Chef in disguise
/ July 29, 2012I love them dipped in hummus too!
They are really super easy to make Laura and you can flavor them any way you like. I look forward to seeing what crackers you decide to make
Geni - Sweet and Crumby
/ July 27, 2012How cool Sawsan! I’ve never considered making my own crackers but yours look so savory and perfect for dips. I may have to get on board and give it a go.
Sawsan@ Chef in disguise
/ July 29, 2012They are so much fun Geni and I know you will make some amazing flavors
Jenni
/ July 27, 2012Awesome job! Your crackers look so lovely and delicious!!
Sawsan@ Chef in disguise
/ July 27, 2012Thank you kindly Jenni
A_Boleyn
/ July 27, 2012It looks like you’ve come up with three amazingly impressive and tasty variations. I look forward to seeing the sweet one as well though the savoury ones are most to my personal taste.
Sawsan@ Chef in disguise
/ July 27, 2012Thank you
I too favor the savoury crackers but occasionally a sweet one is really enjoyable
Rebecca
/ July 27, 2012Your styling and photos are absolutely gorgeous! I am inspired both by the crackers you made and your artistic documentation. Well done!
Sawsan@ Chef in disguise
/ July 27, 2012Thank you very much Rebecca..I deeply appreciate your kind comment about my photography
Korena in the Kitchen
/ July 27, 2012Beautiful job Sawsan! The tomato basil cheese crackers are making my mouth water.
Sawsan@ Chef in disguise
/ July 27, 2012Thank you Korena..glad you like them
saffronandhoney
/ July 27, 2012All of these look amazing and like they would disappear in no time (at a party or on a cheese plate
).
Sawsan@ Chef in disguise
/ July 27, 2012They sure disappear really quickly. Glad you liked them
kitchenriffs
/ July 27, 2012Nice post! I may cheese straws occasionally, which are a type of cracker, I suppose, but otherwise have never made these. And they look pretty easy. Fun thing is you get to decide the flavorings! Fun read – enjoyed the recipes and pictures. Thanks.
Sawsan@ Chef in disguise
/ July 27, 2012Thank you kindly!
Crackers are really super easy and quick and you can make a new flavor each time to keep things interesting.
Gald you enjoyed the post and the pictures
myninjanaan
/ July 27, 2012wow Sawsan these look great! I’ve always been intimidated to make crackers, but you make it seem like they’re really easy to make!
Sawsan@ Chef in disguise
/ July 29, 2012Thank you Hennu, they are really very easy to make,just give them a try and you’ll love it
thelady8home
/ July 27, 2012Wow, that’s a LOT of work! But sounds like so much fun, and the crackers look delicious.
Sawsan@ Chef in disguise
/ July 29, 2012They are really easy to make..writing the recipe and taking step by step pictures takes much longer than making the actual crackers does
Meenakshi
/ July 27, 2012Oh the crackers look delicious! They do take effort to make, but I can see they are worth it. The seedy cracker picture composition is so beautiful…it must have tasted wonderful topped with labneh!!
Sawsan@ Chef in disguise
/ July 29, 2012Thank you for your kind comment about the picture
I am glad you like it
Crackers are really not that hard to make and once you are done you have plenty of those crispy treats to enjoy
Norma Chang
/ July 27, 2012Lucky kids you have, eating well, healthy and variety of delicious goodies.
Sawsan@ Chef in disguise
/ July 29, 2012Thank you Norma
I am lucky to have them
Cher
/ July 27, 2012Wow – these all look perfect.
I had to pass on DB this month, but after seeing so many great creation I may have to play catch up. I haven’t tried crackers at home yet, so I am really curious to give it a shot.
Sawsan@ Chef in disguise
/ July 27, 2012Thank you Cher.
When you have the time do give homemade crackers a try. I just know you will love it and make something amazing in the process too
ericasedibles
/ July 27, 2012Your crackers look delicious! Thank you for the tip on crisping up the crackers. I wish I had known that, my crackers needed some more crisping. I will be making your Sundried Tomato and herb dip, sounds wonderful!
sallybr
/ July 27, 2012Can you believe I only made crackers ONCE? What’s wrong with me?
I love your sundried tomato version – once I get my life on a smooth track, I’ll making them!
gorgeous photos….
Sawsan@ Chef in disguise
/ July 29, 2012Thank you Sally.
I know what you mean, when I made these crackers I thought I really need to make crackers more often
Savory Simple
/ July 27, 2012I love love love homemade crackers. These look awesome!
suzanne Perazzini
/ July 27, 2012They both look great but I am quite taken with the tomato and cheese ones. I love the fact that you can change out the flavours each time you make them. Base recipes are great for creativity.
Sawsan@ Chef in disguise
/ July 31, 2012Thank you Suzanne, the tomato one was my favorite
I totally agree on base recipes, they are so much fun
Eva Taylor
/ July 27, 2012Perfect timing for summer entertaining Sawsan. I developed a recipe for pasta maker crackers a few years ago, I had wanted to take them to market but someone (hmmm?) talked me out of it! Still annoyed about that! I love the sliced recipe because the recipes I have for sliced are usually shortbread style, with a lot of butter, so I like this one, and the seasonings are wonderful; herbes en Provence is one of my favourite flavours.