Pecan Manchego Multigrain Crackers

Crackers are one of those things that I never seem to have a box of when I want them (does this happen to you too?)...who knew making them was so easy?

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 Pecan Manchego Multigrain Crackers Recipe | Displaced Housewife

Pecan Manchego Multigrain Crackers Recipe | Displaced Housewife

Pecan Manchego Multigrain Crackers Recipe | Displaced Housewife

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

Pecan Manchego Multigrain Crackers

Crackers are one of those things that I never seem to have a box of when I want them (does this happen to you too?)...who knew making them was so easy?
5 from 1 vote
Print Pin Rate
Servings: 80 -90 crackers

Ingredients

  • 1 cup water
  • 4 tablespoons unsalted butter super softened
  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

On My Mind
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9 Comments

  • Erin | white plate blank slate September 11, 2018 at 5:48 PM

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

    Reply
  • MB August 2, 2018 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 August 4, 2018 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 July 31, 2018 at 4:29 AM

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

    Reply
  • Erin July 29, 2018 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 July 29, 2018 at 2:10 PM

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

      Reply
  • Sophia July 29, 2018 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 July 29, 2018 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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