Homemade Crackers: For Soaking Up Alcohol

By Betchy Crocker

I'm well aware none of us are quite so talented as Domestic Betch, Ina Garten, who manages to whip up homemade everything in between trips to Paris on weekends (“ugh the Hamptons are getting soooo boring”). However, you should probs at least be making your own crackers to go with your fancy wine party this weekend.

“Who the fuck has time to make their own cracker!?” you scream at your computer. I mean, of course anyone can go to the grocery store and find a box of fancy crackers (say “crack” again), dump them on a plate, and call it a wine and cheese party. But you’re better than that. Honestly, it isn’t even that hard so long as you have the necessary ingredients on hand (just send you boyf to the store to fetch them). This recipe – adapted from The Washington Post – simplifies the entire cracker ordeal:


  • 1 ¾ cup flour, plus more for the work surface
  • 1 tsp baking powder
  • ¾ tsp salt
  • 2 tbsps chopped fresh rosemary or thyme (honestly whichever you prefer)
  • ½ cup water
  • 1/3 cup extra virgin olive oil plus more for brushing
  • Flaked sea salt (try Maldon)

Preheat the oven to 450 degrees and place a baking sheet on the middle rack.

Lightly flour your work surface  - wherever you plan to roll out your crackers. In a large bowl, mix together the flour, baking powder, salt, and herbs. Make a well in the center (like you would for pasta) and add the water and oil, then gradually stir the whole thing together until a kind of soft dough forms.

Turn the dough out onto your floured surface and knead 4-5 times to bring the dough together until it’s soft and smooth and ball-shaped (lol). Divide the dough into 6 equal pieces. While you work with one, keep the others covered with plastic.

Divide your first piece into 4 pieces (so much math), roll out on a sheet of parchment paper into a long oval shape or a circle – doesn’t really matter… these are going to be kind of flatbread-shaped. You want the dough to be thin – then prick it a few times with a fork. Repeat with the rest of the dough. So that’s 6 pieces, each divided into 4 smaller pieces, gives us YES 24 CRACKERS.

Right before you bake, brush the top of each cracker with extra olive oil and scatter more herbs on top along with the flaked salt. Slide the parchment onto the preheated baking sheet and bake 4-6 minutes or until the crackers are golden all over and browned in spots. Cool on a wire rack.

Like, this isn’t hard and also you totally know what’s in your crackers. You can be proud to serve these alongside cheese and any of our wines you’ve learned.




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