All the cracker recipes in one convenient location. Munch away! Hummus is at the bottom of the page.

P.S. You don’t have to make crackers, you know. You can buy them at the store. Or not. I’ll like you either way.

Maren’s Everything Crackers
1 cup buttermilk
1/2 cup shortening, melted
1/4 cup honey
1/4 cup molasses
1 tsp salt
1 tsp baking soda
1 1/2 cups whole wheat flour
1 1/2 cups white flour

Optional: Today I added sesame seeds, sliced almonds, flax seed, and ground cardamom. You might consider some of the following: cinnamon, orange zest, almond extract, diced dried fruit, rosemary or any herb, sea salt, black sesame seeds, diced thinly sliced onion, poppy seeds, garlic, sunflower seeds, walnut bits, etc. They might also taste good made with rye, barley, spelt, or another flour.

Preheat oven to 350F (180C) and set the rack in the top third of the oven. On a well-floured board, roll one third of the dough out very thin. Prick all over with a fork, then cut straight lines one way and diagonal lines the other way to make diamonds. (Cookie cutters can also be used.) Transfer to a jelly-roll pan (13×17 inches or 33×43 cm) that is covered with a silicone mat or that is dusted with corn meal.

Bake for about 14 minutes, until they start to brown. Baking time will vary, depending on how crispy or soft you want your crackers. Final count will depend on how you cut them, but this makes at least three pans full which should be about 5 dozen crackers.

Quick Sticks (makes about 35 6″ sticks)
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
3 Tbsp vegetable shortening
1/2-3/4 cup cold water
coarse salt
lemon pepper

Heat oven to 375F (190C). Stir together the flour, salt, and baking powder. Work in the shortening, then add just enough water till dough comes together.
Dust work surface with flour, kosher or sea salt, and lemon pepper. Roll out dough, one half at a time, till about 1/8 inch (3mm) thick. cut into strips 6 inches (15cm) long, then roll each in your hands to make them into sticks. Place on cookie sheet covered in parchment or silicone mat. Bake 15-20 minutes until baked through but not brown. Store airtight.

Note: this recipe is pretty basic and can be added upon ad infinitum. Rosemary/olive, tomato/basil, parmesan/pepper, cheddar/cornmeal, cinnamon sugar, etc., etc.

Cumin Wheat Squares (makes about 60)
1 1/4 cups whole wheat flour
1/2 cup toasted wheat germ or ground flax seed
1/4 cup sunflower seeds
1 tsp ground cumin seed
1/2 tsp caraway seeds
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp butter, cut up
1/2 cup nonfat buttermilk*
Coarse salt

Heat oven to 350F (175C). Stir together dry ingredients up to butter. Work in butter till it’s coarse crumbs. Gradually add milk till dough holds together. Let dough rest 5 minutes.

Dust a work surface with flour, roll out dough, one half at a time, till very thin. Prick well with a fork. Cut into squares and place on baking sheet covered with parchment or baking mat. Bake about 16 minutes. Store airtight.

*To make a buttermilk substitute, fill measuring cup with milk almost to amount needed, then add (about 2 tsp per cup) lemon juice to finish amount. Stir and let sit a few minutes.

Norwegian Flatbread (makes about 45)
3 cups whole wheat flour
1 tsp baking soda
1 tsp salt
pinch cinnamon
3 Tbsp brown sugar
3/4 cup buttermilk
1/2 cup shortening, melted
1/2 cup corn syrup (dark preferred)
cornmeal

Heat oven to 350F (175C). Mix all together, roll out and cut with a knife or cookie cutters. Place on baking sheet dusted with cornmeal. Bake about 10 minutes. Store airtight.
(Modified from Astrid Scott’s Authentic Norwegian Cooking.)

Flax Crackers (quick method)
3 cups flax seed meal (approx. .75 lb or .34 kilo of seeds ground in a food processor)
1 3/4 cups water
2 tsp salt
Optional additions: seeds, nuts, herbs, spices, sweeteners, thinly sliced or diced fruits or vegetables, etc. (This time I used sunflower seeds, sesame seeds, red onion, oregano and kosher salt.)

Heat oven to 400 degrees F (200C). Mix the dough in a large bowl, spoon onto 2 jelly roll pans (10x15in or 27x40cm) lined with greased parchment or silicone baking mats. Cover dough with waxed paper, roll out till very thin. Remove paper, use fingers to straighten edges and make them an even thickness. Bake 15-20 minutes till the edges brown. While they are cooling, they can be scored or cut. Cool completely. Store in an airtight container. Enjoy with copious amounts of water.

Maren’s Hummus
1 (15oz) can chick peas, drained and water reserved
1/4 c tahini
3 Tbsp lemon juice
3 cloves garlic, minced
2 Tbsp olive oil
1-2 tsp salt
2 tsp cumin
black pepper
cayenne pepper

Put all ingredients in a blender and blend till very smooth, adding the reserved water as needed. Adjust seasonings as desired.