Crunchy Onion Garlic Crackers (Print Version)
# Ingredients:
→ Cracker Base
01 -
100 ml water
02 -
70 ml vegetable oil
03 -
1 medium onion, finely chopped
→ Dry Mix
04 -
250 g all-purpose flour
05 -
0.5 tsp baking powder
06 -
0.5 tsp salt
07 -
0.5 tsp dried garlic powder
08 -
0.25 tsp paprika
# Instructions:
01 -
Preheat oven to 180°C. Line a baking sheet with parchment paper or lightly grease it with vegetable oil to prevent sticking.
02 -
Finely chop the onion. For a milder taste, sauté the onion in a pan with a small amount of oil until soft and translucent, then let it cool.
03 -
In a large mixing bowl, whisk together water and vegetable oil until emulsified.
04 -
In a separate bowl, combine all-purpose flour, baking powder, salt, dried garlic powder, and paprika. Blend thoroughly.
05 -
Gradually incorporate the dry mixture into the bowl of wet ingredients, stirring constantly to form a cohesive dough. Fold in the chopped or sautéed onion and mix until evenly distributed.
06 -
Turn the dough onto a lightly floured surface and knead for 2–3 minutes, adjusting with extra flour if sticky or a little water if dry. Dough should be soft but workable.
07 -
Roll out dough to a thickness of 2–3 mm (approximately 1/8 inch). Slice into 3 cm x 3 cm squares or rectangles using a knife or pastry cutter. Aim for approximately 47 crackers.
08 -
Place cut dough pieces onto the prepared baking sheet, leaving a small gap between each. Prick each cracker lightly with a fork for extra crispness.
09 -
Bake for 10–12 minutes at 180°C or until edges turn golden and crisp. Monitor closely to prevent overbaking.
10 -
Remove crackers from oven and transfer to a wire rack to cool completely. Serve once fully cooled for maximum crunch.
# Notes:
01 -
For uniform crackers, use a ruler when cutting dough. Sautéing the onion creates a sweeter, subtler flavor.