Never buy Fancy Crackers again

Inspired by those fancy ass crackers served at fancy ass parties, except for 1/3 of the price of store-bought. Plus, the ability to customize the flavour to whatever you'd like!

Sheldo's Fancy Crackers

Cracker Base
240g (1 cup) water
180g (¾ cup) Greek yogurt
40g (2 Tbsp) molasses (sub: dark maple syrup or buckwheat honey)
280g (2 cups) AP flour
50g (¼ cup) granulated sugar
1 tsp (6g) baking soda
1 tsp (6g) fine sea salt or table salt
¼ tsp MSG (optional)
Any dry herbs, spices or seasonings (optional—see note 2)

Base Seed Mix
½ cup (80g) pumpkin seeds
¼ cup (40g) flax seeds
¼ cup (30g) white sesame seeds

Cranberry Hazelnut
1 cup Base Seed Mix
1 cup (150g) whole hazelnuts
1 cup (140g) dried cranberries

Sun-dried tomato
1 cup Base Seed Mix
2 tsp garlic powder
2 tsp dried oregano
15g (3/4 cup) grated Parmesan cheese
1 cup (100g) diced sun-dried tomatoes
1 cup (150g) almonds, roughly chopped

1. Prep: Pre-heat oven to 350°F (175°C) with rack in the middle position. Grease foil molds or mini loaf pans.
2. Mix wet ingredients: In a large measuring cup combine water, Greek yogurt, and molasses.
3. Mix dry ingredients & mix-ins: In a large bowl thoroughly whisk together flour, sugar, baking soda, salt, optional seasonings, and MSG. Add all mix-ins and toss to coat and separate.
4. Combine: Pour wet ingredients into dry and stir together until just combined and there’s no dry flour left.
5. Bake: Transfer batter to greased molds. Smooth out the tops. Bake at 350°F for 25-30 minutes or until an inserted toothpick comes out clean.
6. Cool: Let cool for 15 minutes before removing from molds. Wrap and freeze for 2 hours or chill in fridge overnight.
7. Prep: Pre-heat oven to 250°F with racks in the middle position. Line 4 baking trays with parchment paper.
8. Slice & Bake: Slice loafs into cracker-thin slices with a sharp serrated knife. Arrange on baking trays. Bake for 50-60 minutes or until lightly golden and crisp. Flip crackers halfway through baking time.
9. Cool & Serve: Let cool on trays for 30 minutes to let the crackers crisp up fully. Serve & Enjoy!

Notes:
1. The recipe needs about 1¾ cups (420g) of a soured dairy product. Optionally use: 1¾ cups buttermilk or 1¾ cups milk + 2 Tbsp lemon juice,. What you use might change the consistency of the dough slightly but should not affect the outcome.
2. Add whatever seasonings you’d like. Use at most 1 tablespoon of dried herbs and powdered spices and add into the dried ingredients. Use at most 3 tablespoons wet seasonings like pastes or liquids and stir into the wet ingredients.

Chapters
00:00 Intro
00:54 Anti–Mini Loaf Pan Brigade
01:19 DIY foil mold
03:40 Cracker dough
05:30 Mix-ins: Cranberry Hazelnut
07:39 First bake
07:51 Mix-ins: Tomato Parmesan
09:31 Finish first bake
11:10 Slice loaves
12:34 Second bake
13:39 Crunch time
14:46 Price comparison (homemade vs. store-bought)
15:41 Storage tips & outro