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Onion Crackers

These kind of taste like the everything bagel of crackers.  And that’s a good thing.

Savory, seedy, oniony, and crunchy–a perfect salty snack for someone who’s got a Physical Therapy formal dress to fit into in a few weeks.  Plus, baking crackers is just fun because you get to cut them with a pizza cutter or make fun shapes with a cookie cutter.

I went with the former.  I just love rollin’ out that pizza cutter.

Onion Crackers (adapted from Bernard Clayton’s New Complete Book of Breads)

  • 1 C all-purpose flour
  • 1 C whole-wheat flour
  • 1 t baking powder
  • 1 T sugar
  • 2 t salt
  • 1/2 t freshly ground black pepper
  • 2 T poppy seeds
  • 2 T dried onion flakes
  • 1 egg (room temperature)
  • 1/3 C canola oil
  • 3-6 T water, as needed

Combine the dry ingredients in the bowl of a mixer (if you’ve got one).  Add the egg and oil and let the mixer combine it into coarse crumbs.

Slowly add the water, one T of a time (and mixing for a minute or two between each one), until a ball forms and the dough is not sticky or wet.  If you add too much water, you can compensate by adding a bit of flour.

Cover the bowl with Saran wrap and let the dough rest in the fridge for 30 minutes.  Once it rests, take it out and divide into two pieces–wrap one up in plastic wrap while you shape the other.  Preheat the oven to 375 degrees.

Line two baking sheets with parchment paper and set aside.  Roll out the dough half as thin as you can get it without it tearing, within the shape of the baking sheet.  If it does tear (my first half did), just go with it and make some rustic crackers.  To help get the dough from the table to the baking sheet, roll it loosely around the rolling pin and move it over that way.

Once you’ve laid it flat on the baking sheet, use the pizza roller/pastry cutter/cookie cutters/sharp knife to slice the dough into whatever shape you want.  I went with tiny squares–the better for snacking.

Bake on the middle rack for 10-20 minutes until they are golden brown to your liking.  The baking time depends on how thickly you rolled the dough and how brown you like your crackers.  I went with a medium golden brown (delish) and it probably took about 15 minutes to bake.

Careful eating them straight out of the oven.  You may burn your face off.

Fritz had some crackers as an after-dinner snack with some provolone cheese, and he likes the strong onion and pepper taste.

A real man’s cracker.  These are not your grandmother’s saltines.

I have yet to try them with something sweet, but I absolutely love any sweet/savory combination (even with the onion factor), so I’ll probably have a few with some jam tomorrow.  I’ll let you know how I feel about that.

I’ll leave you here with another photo of Winston from our playtime yesterday morning.  I have to make sure that Henry doesn’t see this, because that little green toy you see there is Henry’s best friend, playmate, and companion, Charles.

He would be very upset to know that Winston snacked on him like he was nothing.

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  1. Hannah

    I like the Sheldrake wine addition! Question: can you just roll out the crackers on the parchment paper? (and then transfer that onto the baking sheet?) I roll out pie crust on it sometimes…

    1. Lauren Zietsman

      probably…i don’t see why not! and that chardonnay was delicious…we were definitely still in the right frame of mind during that tasting

  2. Dimitri

    Wonderful photographs- again! Love poppy seeds and these look perfect! :)

    1. Lauren Zietsman

      thanks! we’ve eaten half of them already :)

  3. Susan Sunde

    Winston is gorgeously handsome! My husband and I have a female named Missy. She is our third Beagle. You should get one. They have the best temperament.

    1. Lauren Zietsman

      I want a beagle so bad!

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