Party Crackers Recipe

Easy to make and with almost limitless flavor options, these crackers will be a great addition to any meal, cheese platter or cocktail party. Top with any kind of filling and they become a quick and easy made from scratch appetizer that's great anytime of the year.
MAKES: Aproximentally 24 crackers
RACK POSITION: Positions 2, 4, and 6
COOK TIME: 12-14 Minutes


The key to great crackers is getting them thin enough to produce a crisp snack. Although they could be rolled out by hand, a pasta roller is the easiest way to obtain the best results with your crackers. You may also want to use a nice sea salt to finish the crackers before baking.


10 tablespoons all-purpose flour
½ teaspoon kosher salt
1teaspoon freshly ground black pepper
1 tablespoon olive oil
3 tablespoons warm water


1. Preheat oven to 325°F on Convection Mode with racks set on positions 2, 4 and 6.

2. Whisk together the dry ingredients, then add the oil, mixing until the dough looks like cornmeal.
3. Add in the water and mix by hand until the dough comes together.
4. Knead the dough a few times on a lightly floured counter until smooth. If needed, add a few more teaspoons of water, but be careful. The wetter the dough the harder it will be to roll out.
5. Using a rolling pin, roll the dough until thin enough to fit through a pasta roller at it's thickest setting. Roll dough through the pasta roller.
6. Fold the dough into thirds and roll through the pasta roller on the thickest setting a second time.
7. Continue running the dough through the roller on each setting until setting 6. Do not let the cracker dough sit out uncovered or it will quickly dry out.
8. Transfer the sheet of dough to a parchment lined baking pan.
9. Cut the dough into 3x3-inch squares (or other desired size), and pierce with a fork in several places.
10. Brush with olive oil, sprinkle lightly with kosher salt and bake for 12–14
minutes, until crisp and golden brown on the edges.


Once the white cracker dough is made, roll out with rolling pin and sprinkle with assorted seeds and dry seasonings such as poppy seeds, white and black sesame seeds, granulated garlic, and dried onion. Press the seeds into the dough, fold into thirds and run through the pasta roller on the thickest setting. Continue to roll through the settings to number 6.


8 tablespoons
all-purpose flour
2 tablespoons rye flour
2 teaspoons caraway
seeds, ground fine
½ teaspoon kosher salt
1teaspoon freshly ground black pepper
1 tablespoon olive oil
3 tablespoons warm water
1. Add the ground caraway to the dry ingredients and follow the
preparation method on previous page. Caraway seeds, if desired,
can be rolled into the dough as well. 


5 tablespoons all-purpose flour
5 tablespoons whole wheat flour
1 teaspoon finely chopped
fresh rosemary
1 teaspoon finely chopped
fresh thyme
¼ teaspoon garlic powder
½ teaspoon salt
1/teaspoon freshly ground black pepper
1 tablespoon olive oil
3 tablespoons warm water
1. Mix herbs and garlic powdein with the flours and follow
the preparation method on previous page
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