T he first time I made crackers from scratch, I was astounded by how different they tasted from store-bought versions. The ...

Crackers are one of the easiest snacks to have. They travel well and sturdily tote snacks from plate to mouth. Fish spreads, nut butters, herb butters and old reliable cheese sitting pretty on a ...

Discover the tricks of the trade for making the latest cracker and baked snack innovations on high-speed production lines.

Roll the dough out into a large rectangle about 1/16-inch thick. It's okay if it's not perfectly shaped. Step 4: Cut the ...

Preheat your oven to 180 degrees Celsius. Combine all-purpose flour, cumin seeds, ground black pepper, and salt in a bowl.

If making crackers, wrap in cling film and leave in the fridge for 30 minutes to firm up, so the dough can be rolled and cut into defined shapes. Divide the dough into 8 evenly sized pieces ...

“One of my go-to tricks is to keep some dough for slice-and-bake crackers in the freezer that ... Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long ...

Once opened or baked, crackers will usually keep for up to two weeks. Roll cracker dough out as thinly as possible to obtain the crispest texture when baked: try using a pasta machine to roll out ...

Cut the dough into rectangles and place them on the baking tray, pricking each one with a fork after you do. Brush each cracker with the whisked egg white and press a sprinkling of seeds and a ...