By Brendan Lynch
Crackers are plain, unsweetened, hard, brittle biscuits. They can be leavened or unleavened. Leavened crackers, such as cream crackers, have a distinctive bubbly texture due to the bicarbonate of soda they contain. Unleavened crackers, such as matzo cackers, are made from only water and flour. American graham crackers are sweet biscuits made from graham wheat.
Pitta chips
Rye crispbread
Multi-seed savoury crackers
See all recipes for crackers (4)
Easy spaghetti and meatballs
Easy kids' fishcakes
Store crackers separately from cakes or they will turn soggy. 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 the dough. Pastry or ravioli cutters are useful for creating different shapes. Before baking, brush the cracker dough with water or milk and try sprinkling over toppings such as sea salt, poppy seeds or sesame seeds.
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