Crazy for Crackers-Daring Bakers Challenge July

Jul 27, 2012
This month Dana McFarlane hosted Daring Bakers July challenged us to get us cracking. ...whats not to love about crunchy, flavorful crackers right? The best part about this challenge was the flexibility of flavor combinations and variety of shapes we could do. 

The mandatory items were: two different crackers recipes prepared using two different methods of forming. I did hand rolling and icebox crackers!

Crackers bring back lot of good memories from my childhood because crackers or biscuits as we called it then was part of everyday snack.. I dunked the sweet ones with milk while the salty ones were frequently found in my lunch box & as after-school snack..

Health Crackers (Roll these by hand)

Servings: Approximately 80 crackers


3 cups rolled oats
2 cups  plain (all-purpose) flour
1 cup wheat germ ( i substituted flax meal)
3 tablespoons  sugar
1 teaspoon salt
¾ cup  vegetable oil
1 cup water
1 large egg white


1. Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer.
2. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.
3. Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.
4. Preheat the oven to moderate 325°F.
5. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers.
6. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
7. Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds (optional) and salt of your choice.
8. Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven.
9. Store in an airtight container and eat within two weeks.

Mozarella & Basil Icebox Crackers (form into a log and slice)

Servings: Approximately 48 crackers


½ cup butter, well softened
2¼ cups grated mozarella (low-fat, part skim) cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons all-purpose (plain) flour
1 teaspoon salt

 2 tablespoon dried basil


1. Combine butter, basil and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt & stir to combine
3. Form the dough into two tight logs and wrap with cling film
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 325°F.
6. Slice a log into desired shape and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within few days

I personally enjoyed the health crackers as they turned out to be very crispy and light. Mozzarella and basil had more flavor but they were not as crunchy as I would have liked it to be! It was a fun challenge to be part of because I never thought about making my own crackers- something that is fairly easy and fun. 



  1. after seeing everybody make the health crackers, i regret not having made them. yours look delish, and your mozz and basil one sounds really yummy too!