We all know that lunchables are great for school. Quick, easy, and no fuss. There are some downsides to these great little packages: they’re not always the healthiest things eat, they have limited combinations, and when feeding four, the cost can start to add up.
I gave those little lunchables an upgrade with homemade crackers! Yes, I will admit the cost is almost the same. You can buy 20 lunchables for $25 or you can spend $20 buy lunch meat and cheese from the deli and get more bang for your buck. Not only can you make these easy lunchables, but you can also make sandwiches. You will you have control over what is packed, but you get more out of it. I call this a win-win.
These crackers are not like the usual store bought crackers. They are not sweet at all. They are crunchy, savory bits of heaven. And you are not limited to having these with just lunchables. These crackers are great for tomato or chicken soup. You can even serve them on the side of a cheese & fruit platter for entertaining during the holidays.
No matter how you eat them, you won’t be disappointed. In the time it takes to watch one 30 minute TV show you can be done with making these from start to finish.
- 3 cups all-purpose flour or bread flour
- 2 teaspoons sugar
- 2 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
- 1 cup water
- 2 tablespoon minced fresh herb rosemary, thyme, sage, basil or tablespoon dried herbs
Place a rack in the lower third of the oven and heat to 450°F. Sprinkle a baking sheet lightly with flour and set aside.
In a medium bowl, whisk together the flour, sugar, and 2 teaspoons salt. Add the oil and water: Add the oil and water to the flour mixture. Stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
Divide the dough into two halves. Working with one half at a time. Sprinkle your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
Working from the center of the dough out, roll the dough into a rectangle roughly 1/8-inch thick. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling. TIP: Roll the dough out on parchment paper. This way you can transfer the cut crackers all that one time and makes clean up easier.
Using a fork poke hole over entire dough. Cut the dough into cracker-sized rectangles: Using a pizza cutter or a sharp knife, cut the dough into individual crackers roughly 1-inch by 2-inches. Alternatively, cut the crackers into squares, diamonds, or use cookie cutters.
Brush the surface of the dough very lightly with water. Combine the herbs with ¼ teaspoon pepper and ¼ teaspoon salt in a small bowl and sprinkle them over the surface of the dough.
Transfer the crackers to the baking sheet. Bake the crackers in the oven for 15-18 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest. If you have a convention oven I highly recommend using it for the last 2 minutes.
Cool and store the crackers: Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool. Store the crackers in an airtight container on the counter for 3-5 days. If you're crackers are a little old and less-than-crispy, lay them on a baking sheet and put them in a 350°F oven for a few minutes to re-crisp.