Pecan Manchego Multigrain Crackers

Why haven’t we all been making our own crackers? This is the easiest (dare I say, foolproof?) dough that you will mess around with. It’s completely flexible…you pick the nuts, the cheese, the flours and make it your own. Crackers are one of those things that I never seem to have a fresh box of when I want them (does this happen to you too?)…who knew making them was so easy? I’ll just jump in and say, I didn’t…

For these beauties I could think of nothing better than to pair them with my Five-Spice Fig Jam (go take a looksie, it’s a gem).

I partnered with Diamond of California to bring you these nuggets. I hope you like them. Do you make your own crackers?!?!

Before We Get Started

  • Flours. You can futz to your heart’s content with the flours here…I’m thinking teff…maybe some amaranth or brown rice flour? I would use a combination of flours, instead of just one, for the best tasting cracker. I reach for the flours that I use the most when baking.
  • Nuts. I added pecans because I absolutely LOVE them. You can add in any nut (or combination of)…I’m thinking walnuts (with basil), or pine nuts (with rosemary)?? Just make sure whatever nut you go with, that it is finely chopped. You want hints of nuts in these, not a big lump (that would make them harder to roll paper thin).
  • Manchego. I will use manchego for anything at the drop of a hat…I love to nosh on it, grate it over salads, stuff it in mushrooms, put it on an appetizer board… The flavor is not too pronounced in these, it just adds some nice saltiness. Feel free to sub in some Parmesan, Pecorino or another hard cheese…you name it. If you want to amplify the cheese flavor, sprinkle finely shredded cheese over the top of the rolled-out dough before you cut it.
  • Herbs. I went for chives because I love that fresh, onion-y bite. But you could easily use basil, rosemary, thyme, tarragon…just pic your fav that’ll pair well with whatever cheese + nut combo you’ve chosen.
  • Dough. You want your dough paper thin…roll it until it’s as thin as you think it will go. This will yield the crispiest cracker. Once the dough is rolled, chill it so you can easily grab the wispy dough cut-outs off of the parchment and place them on the fresh parchment to be baked.
  • Puffed Quinoa. I’m obsessed (no really, OBSESSED) with puffed quinoa. You can buy it already puffed or you can put regular, uncooked quinoa in a screaming hot dutch oven, put the lid on and it should pop/puff like popcorn (but on a much smaller, less dramatic scale). I’ve always bought quinoa already puffed, but the internet gods say you can do it this latter way. It doesn’t necessarily add the flavor of quinoa to anything, for me it’s more about texture. It adds great crunch to whatever it’s added to.

Let’s get our cracker on, shall we?

 

Pecan Manchego Multi-Grain Crackers

Makes About 80-90 Crackers

INGREDIENTS

  • 1 cup water
  • 4 tablespoons unsalted butter, super softened (so you could smear it on a plate…put it in a microwave for 5 seconds if it needs a little help)
  • 1 tablespoon honey
  • 2 teaspoons soy sauce or tamari
  • 1 ½ cup white whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup dark rye flour
  • 1 cup manchego, finely shredded
  • ¼ cup + 2 tablespoons raw Diamond of California Pecans, toasted and finely chopped
  • 1/4 cup puffed quinoa (see note above)
  • 2 teaspoons sea salt
  • 1 teaspoon cracked pepper
  • ¼ teaspoon smoked paprika
  • 2 tablespoons chives, minced
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • ½ tablespoon poppyseeds
  • 1 ½ teaspoons sea salt flakes

INSTRUCTIONS

  1. In the electric stand mixer fitted with the paddle attachment add the water, butter, honey and soy sauce. Run the mixer on low for 1 minute. It won’t be well blended, just stirred around the bowl a bit.
  2. In a large bowl, whisk together the white whole-wheat flour, all-purpose flour, dark rye flour, manchego, 1/4 cup pecans, quinoa, sea salt, cracked pepper and paprika. Add to the mixer and run the machine on low until the mixture just comes together and is blended. This shouldn’t take more than 1-2 minutes.
  3. Lightly flour a surface and set the dough on top. With lightly floured hands shape into a disc, cover with a tea towel and let rest for 15 minutes.
  4. Preheat the over to 350F and place a rack in the top third of the oven, at least 6-inches from the heat source. In a small bowl combine the 2 tablespoons pecans, chives, sesame seeds and poppyseeds. Line a baking sheet with parchment paper and set another piece of lightly-floured parchment on the counter to roll the dough on.
  5. With a lightly floured rolling pin, roll the dough to 1/8- to 1/16-inch thickness on the lightly floured parchment paper. If you have a silpat, place it beneath the parchment to keep it from sliding around the counter. The thinner you roll the dough, the crisper the crackers will be. If the dough starts to bounce back when rolled, let it rest for 5 minutes and try again. Wait until it doesn’t resist being rolled out, to roll it out completely. When it’s just about at the desired thickness, sprinkle the chive mixture evenly over the top. Roll the rolling pin one more time over the top to set the mixture into the surface of the dough. Sprinkle with sea salt flakes. Transfer the dough on the parchment to a baking sheet and chill for 10 minutes in the freezer or 15 minutes in the fridge. *I use large 16X22 baking sheets. If you have smaller ones, separate the dough into two mounds and roll out on two separate pieces of parchment so that it fits onto your baking sheets for chilling.
  6. I like to use a 1-inch-ish circle + slightly larger, fluted, rectangle cutter and cut as many crackers as possible. Re-roll to get as many crackers as possible. If you notice thick spots in the dough as you’re cutting the crackers, roll it thinner.
  7. Bake for 20 minutes in the top third of the oven. Check around the 15 minute mark for doneness…they will be done sooner or take longer depending on the thickness of the dough. You want them bronzed up a bit and crispy. Let cool on the baking sheet. Once cool, store in an air-tight container until using.

This recipe was created in partnership with Diamond of California; all opinions and ideas and ramblings are my own. Thank you for supporting the brands that keep DisplacedHousewife in the kitchen…I carefully pick them and Diamond is aces!! xo

On My Mind
  • For My Nut-Loving Friends. Here’s a quick list of the recipes I’ve done in the past year with Diamond of California: Lemony Brussels Sprout Pizza With Pignolis, Savory Pesto + Roasted Red Pepper Buns, Almond-Scented Meringues With Roasted Rhubarb + Berries, Pumpkin Hazelnut Cheesecake and Dark Chocolate Pretzel Buns With Toasted Walnuts.
  • Some Good Binge-Watching. If you didn’t watch Mad Men the first time around, you should hit it hard on Netflix. I have so much to say about it. We should have drinks and talk about it. Nothing other than martinis will do. …I’m equally obsessed with Succession and Billions. And with my kids out of town still (I know, it’s been awhile), I watched The Affair straight through. If you find yourself with some extra time, I suggest you do the same. If you want a good laugh, Teachers (which is happening right now) really makes me laugh. Like. Really.
  • The Cookie Book. I have arranged with one of my favorite local stores to offer signed and/or personally inscribed books...click here for more info. I think they’ll make fun holiday gifts, plus the store has soooooo many beautiful things you could pair with the book!! I’m for sure coming to New York, Los Angeles, San Francisco, Santa Barbara, Orange County and Chicago for events and book signings — email, DM or comment below if there is a city you’d like to see me (not listed here) or if you have a specific store at one of those locations you’d like to see me. We’re finalizing dates over the next week or two, I will update this page as things are firmed up. I seriously can’t wait to get in stores and meet all of you!

I hope you’re enjoying your summer and are slightly bronzed and very well rested. Sending heaps of love + light.

R xoxo

 

 

 

9 Comments

  • Erin | white plate blank slate 2018/09/11 at 5:48 PM

    I have never made homemade crackers, but pecans and manchego??? Yes, please. these look amazing.

    Reply
  • MB 2018/08/02 at 11:09 AM

    Love the cracker recipe :) Come to Washington DC with your Cookie Book!! And thanks for the binge watching recs. I just emerged from a Big Little Lies binge (I know – so late to the party).

    Reply
    • Rebecca Firth 2018/08/04 at 9:36 PM

      Thank you MB!! I would love to come to DC!! But I think NY might be my only east-coast stop…unfortunately. I would love to meet you in real life!! …and I just re-watched Big Little Lies—I can’t wait for the next season! xo

      Reply
  • Laura | Tutti Dolci 2018/07/31 at 4:29 AM

    I’m all about the crackers, please save me the batch! :)

    Reply
  • Erin 2018/07/29 at 1:59 PM

    Beckyyyy these look so yum! I’ve been meaning to make sourdough crackers for the longest time but I just haven’t gotten round to it! I’ll just make these instead! x

    Reply
    • Rebecca Firth 2018/07/29 at 2:10 PM

      Ohhhhh, do it!!! I bet they would be so good!!!

      Reply
  • Sophia 2018/07/29 at 3:20 AM

    These are so cute!! I’ll have to try them soon! I never thought of making my own crackers but it suddenly seems like the only thing I need to do this weekend!

    Reply
    • Rebecca Firth 2018/07/29 at 3:27 AM

      Girl, you know it!!! They’re so easy and so much fun. I hope you love them!! xoxo

      Reply

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