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Homemade Crackers

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz


The North Shore looks like winter now, and we had a chance to check out some new winter gear on a hike to Oberg Mountain and a trip to the mouth of the Onion River. Oberg mountain lived up to its hype with seven breathtaking scenic overlooks. The trail was icy with a thin layer of snow, and yak tracks would have made for steadier footing. While I never went down, I did have several good slides. We caught a woodpecker searching for food in the distance, and we walked through a magnificent stand of old cedar trees. The sky was heavy with clouds, but there was a wall of sunshine in the distance, over Silver Bay and beyond.

On our approach to the Onion river mouth, we heard the crash of waves from across highway 61. We knew we were in for a visual treat! The river provided five-foot waves, bountiful snowflakes, and a ready supply of Anorthosite for our rock collection.
Getting to the river head is always a fun scrabble. Each visit brings a slightly different route, and this time included iced over rock outcroppings.

With the holidays in full swing, my thoughts are on party food, and nothing starts a party off better than a good hors d ‘oeuvres. With that, I have a recipe for a homemade cracker that you can top with almost anything. The examples below are each only three ingredients. Use your imagination to create whatever great combinations groove you.


2 C. All-purpose flour
1 T. Baking powder
1 T. Sugar
½ t. + ½ t. for topping Kosher salt
½ t. optional Black pepper ground
1 T. optional Fresh rosemary chopped fine
8 T. Cold butter diced ½ inch
2 T. Vegetable oil
2/3 C. Water
1 Egg, beaten


  1. Preheat oven to 400º and line baking sheet with parchment paper.
  2. Add flour, baking powder, sugar, ½ t. salt, black pepper, and rosemary to the food processor and give a quick pulse to combine.
  3. Add 6 T. of cold butter a few pats at a time, and pulse to combine. Then, slowly add vegetable oil with the food processor running.
  4. Pulse water in a little at a time until the dough starts to form into a ball.
  5. On a floured surface roll the dough out to 1/8 inch.
  6. Use a round cutter to cut the dough out the dough. Place on a parchment-lined sheet pan.
  7. Poke holes in each cracker using a fork.
  8. Brush the crackers with egg wash and sprinkle with remaining salt.
  9. Bake in the oven for ten minutes on the center rack.
  10. Melt remaining 2 T. of butter and brush crackers with butter while still hot.

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