I like to make these crackers as party snacks because they’re easy to serve + easy for guests to eat. Instead of providing toppings on a tray alongside the crackers, I put the toppings right on before baking. These are especially crisp crackers that hold up to a variety of heavy toppings – I opt for cheese and shallots for a savory take, but sometimes swap the alliums for some sliced or smashed seasonal fruit + a drizzle of honey. They’re delicious once cooled, but I even like to serve these warm when I can. —Erin Jeanne McDowell
Test Kitchen Notes
For more on how to make crackers, see the full article. —The Editors
- Makes Makes about 2 dozen crackers
(163 g) semolina flour
(120 g) all purpose flour
(3 g) fine sea salt
(24 g) extra virgin oil, plus more for finishing
plus 1 tablespoon (127 g) cool water
(113 g) goat cheese
2 shallots, peeled and very thinly sliced
freshly ground black pepper
- In the bowl of an electric mixer fitted with the dough hook attachment, mix the semolina, all purpose flour, salt, olive oil, and water for 2 minutes on low speed.
- Raise speed to medium and mix for 1 minute more. Wrap the dough tightly in plastic wrap and let rest at room temperature for 15-20 minutes.
- Preheat the oven to 450°F. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to ¼ inch thick. Use a pastry wheel to cut into 2 x 2 inch squares.
- Transfer the squares to the prepared baking sheets (they won’t spread so they can be relatively close together). Dock each square 1 or 2 times with the tines of a fork.
- Top each cracker with some goat cheese (about 1 heaping teaspoon per cracker), and a few slices of shallot. Drizzle a little olive oil over the shallots and top with pepper.
- Bake the crackers until they’re golden at the edges and very crisp, 10-12 minutes. Let cool at least 5 minutes before serving warm, or cool completely.