These delicious dill crackers are crunchy and very easy to make! If you like dill, you should try these yummy crackers with fresh dill.
I love making crackers and playing with the liquid ratio which changes the texture of the crackers. I have two different savory cracker recipes: One is Sesame Seed Olive Oil Crackers and the other one is Nigella& Sesame Seed Olive Oil Crackers. The first one is crunchy and the second one is both crunchy and melt in mouth. The total liquid amount (water+ olive oil) I use is the same in these crackers. I only change the olive oil and water amount. In the first one, I use less olive oil, more water which results in crunchy crackers. In the latter one, I increase the olive oil amount and decrease the water amount(I use almost the same amount of olive oil and sugar) which results in crunchy and melt in mouth crackers.
Again, I play with the liquid amount in today’s recipe. I use less olive oil amount than I use in Nigella& Sesame Seed Crackers to see if I can still have crunchy and melt in mouth crackers. Yes, my crackers end up crunchy and melt-in-your-mouth without too much oil. If you want a recipe something in the middle of those 2 crackers, you can use this recipe. I love it! I make my crackers with fresh dill. If you like, you can add some cheese which will be perfect.
We can go through the steps;
How to Make Dill Crackers
First I combine the flour, salt and sugar. Then I add in the olive oil and water. I stir with my spatula. Next, I add the fresh dill and mix. Just like my other crackers, the dough is just a little bit sticky which is ok, you can easily roll out the dough. Don’t think of adding some more flour. (If you want you can also add some cheese while you are adding the dill.)
I divide the dough in half and I lightly flour the work surface and the rolling pin. I sprinkle some flour over the dough. Then I roll out one of the doughs approximately 13*8 inches long (34*20cm), 1/8inch (3mm) thick. I divide the dough in half vertically and use my pizza cutter to make triangles. Later, I place them on the baking sheet and prick the triangles with a fork to prevent puffing. (I repeat the same steps with the other dough)
I bake for 12 minutes until the edges are slightly golden brown. Then I turn off the oven and keep the crackers there for almost 6 minutes until the top of the crackers turn golden brown. I remove them from the oven and let them cool on the baking sheet for 5-10 minutes. They will be crunchy as they cool.
Enjoy your yummy dill crackers!
These delicious dill crackers are crunchy and melt-in-your mouth!
- 290 g (2 cups and 1 tablespoon) all-purpose flour (dip and sweep)*
- 9 g (1 and ½ teaspoons) salt
- 9 g (2 teaspoons) granulated sugar
- 90 g (1/3 cup and 1 tablespoon) olive oil
- 135 g (1/2 cup and 1 tablespoon) water
- 10 g (2 and 1/2 tablespoons) fresh dills, roughly chopped
Preheat the oven to 375°F(190C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
Combine the flour, sugar and salt in a medium bowl. Add in the olive oil and water, mix. Add in the dill and mix well with a spatula until you have a soft and a little bit sticky dough. Don't add any flour, you are going to roll out the dough easily. Alternatively, you can use your stand mixer with a dough hook attachment at medium speed and do the same steps.
Divide the dough in half. Lightly flour the work surface and the rolling pin,sprinkle some flour over the dough. Roll out the dough approximately 13*8 inches (34*20cm) long, 1/8 inch (3mm) thick. Divide the dough in half vertically. Using a pizza cutter or a sharp knife, cut almost 11-13 triangles from each dough. Place the triangles on the baking sheet. Prick the dough with a fork to prevent puffing.
Bake for 12 minutes or until the edges become golden brown. Check the oven after 5 minutes. If the dough is puffing, use a fork to prick small holes again. When you turn off the oven, let them stay there for 6 minutes or until the top of the crackers turn golden brown. Remove the crackers from the oven and let them cool on the baking sheet. They will be crunchy as they cool.
The calorie information above is an estimate that is provided by an online nutrition calculator.