Erin Jeanne McDowell is a best-selling cookbook author, recipe developer and food stylist focused on all things baking, who recently moved back to Kansas City. Erin and René Bollier have partnered on The Savory Cracker Trio that pays homage to her new book, Savory Baking.
The Savory Cracker Trio combines Erin’s baking expertise with André’s European-inspired ingredients such as Gruyère cheese and Calabrian peppers. Enjoy these crackers individually or as part of a grazing board paired with charcuterie, cheese, chocolate almonds and fruit.
View/download the recipes below or as a pdf here.
Makes about 40-60 crackers depending on thickness
472 g / 4 cups all-purpose flour
236 g / 2 cups whole wheat flour
490 g / 1 lb (about 5 packed cups) grated Gruyère cheese
454 g / 2 cups whole milk
454 g / 1 lb (4 sticks) unsalted butter, softened
200 g / 2 cups grated Parmesan cheese
54 g / 2 tablespoons finely chopped bottled Calabrian peppers
14 g / 2 ¼ teaspoons salt
4.5 g / 2 teaspoons smoked Spanish paprika
4.5 g / 1 ½ teaspoons garlic powder
4.5 g / 2 teaspoons ground black pepper
1 egg, beaten (for egg wash)
1. Sift the all-purpose and whole wheat flours into a large mixing bowl to combine.
2. Add the remaining ingredients (except the egg) and mix by hand — or with an electric mixer fitted with a paddle or dough hook, at low speed — just until all ingredients are incorporated.
3. On a lightly floured surface, roll the dough into a square about 1 inch / 2.5 cm thick. If the dough feels sticky, add more flour. Don’t worry about creating a perfect square; consistent thickness is more important. Cover the dough with plastic wrap and chill for 30 minutes.
4. Preheat the oven to 350°F / 175°C with racks in the upper and lower thirds. Lightly oil two baking sheets or line with parchment paper.
5. On a lightly floured surface, roll the chilled dough and cut into preferred shapes approximately ¼ inch / 6 cm thick. Again, focus on thickness rather than shape.
6. To create rectangles, use a pastry wheel or sharp paring knife and cut the dough into strips 1 ¼ inch / 3 cm wide, then cut strips crosswise every 3 ½ inches / 9 centimeters. You can also use a small cookie cutter to create shapes. Press any remaining dough back together, re-roll and cut into additional shapes.
7. Transfer the dough to the prepared baking sheets. The dough will not spread while baking, so pieces can be as close as ¼ inch / 5 mm apart.
8. Dock the center of each shape with the tines of a fork and brush lightly with the egg wash (if desired, add a few drops of oil from the Calabrian peppers to the wash for a little extra heat).
9. Bake for 14–16 minutes, or until the crackers are golden brown.
Use within 48 hours, or store for up to 4 days at room temperature in an airtight container.
Makes about 40-60 crackers depending on thickness
707 g / 5 ½ cups all-purpose flour
454 g / 2 cups whole milk
454 g / 12 ounces (3 sticks) unsalted butter, softened
27 g / 1 ½ tablespoons salt
9 g / 1 tablespoon minced garlic
4.5 g / 2 teaspoons ground black pepper
2 g / 2 teaspoons fresh chopped chives
1.5 g / 1 teaspoon fresh chopped sage
1 g / 1 teaspoon fresh chopped thyme
0.5 g / 1 teaspoon fresh chopped rosemary
113 g / ¾ cup black sesame seeds
1 egg, beaten (for egg wash)
1. Sift the flour into a large mixing bowl.
2. Add the remaining ingredients (except for the sesame seeds and the egg) and mix by hand — or with an electric mixer fitted with a paddle or dough hook, at low speed — just until all ingredients are incorporated.
3. On a lightly floured surface, roll the dough into a square about 1 inch / 2.5 cm thick. If the dough feels sticky, add more flour. Don’t worry about creating a perfect square; consistent thickness is more important. Cover the dough with plastic wrap and chill for 30 minutes.
4. Preheat the oven to 350°F / 175°C with racks in the upper and lower thirds. Lightly oil two baking sheets or line with parchment paper.
5. On a lightly floured surface, roll the chilled dough and cut into preferred shapes approximately ¼ inch / 6 cm thick. Again, focus on thickness rather than shape.
6. To create rectangles, use a pastry wheel or sharp paring knife and cut the dough into strips 1 ¼ inch / 3 cm wide, then cut strips crosswise every 3 ½ inches / 9 centimeters. You can also use a small cookie cutter to create shapes. Press any remaining dough back together, re-roll and cut into additional shapes.
7. Transfer the dough to the prepared baking sheets. The dough will not spread while baking, so pieces can be as close as ¼ inch / 5 mm apart.
8. Dock the center of each shape with the tines of a fork, brush with the egg wash and sprinkle lightly with sesame seeds.
9. Bake for 15–18 minutes, or until the crackers are golden brown.
Use within 48 hours, or store for up to 4 days at room temperature in an airtight container.
Makes about 40-60 crackers depending on thickness
472 g / 4 cups whole wheat flour
363 g / 3 cups all-purpose flour
145 g / 1 ¼ cups oat flour
607 g / 2 ½ cups whole milk
454 g / 1 lb (4 sticks) unsalted butter, softened
109 g / 4 oz (½ cup) cream cheese, softened
32 g / 2 ½ tablespoons brown sugar, packed
27 g / 1 ½ tablespoons salt
18 g / 1 ½ tablespoons baking powder
21 g / 1 tablespoon honey (for egg wash)
1 egg, beaten (for egg wash)
5 g / 1 teaspoon coarse sea salt
1. Sift the all-purpose, whole wheat and oat flours into a large mixing bowl to combine.
2. Add the remaining ingredients (except for the honey, egg and coarse sea salt) and mix by hand — or with an electric mixer fitted with a paddle or dough hook, at low speed — just until all ingredients are incorporated.
3. On a lightly floured surface, roll the dough into a square about 1 inch / 2.5 cm thick. If the dough feels sticky, add more flour. Don’t worry about creating a perfect square; consistent thickness is more important. Cover the dough with plastic wrap and chill for 30 minutes.
4. Preheat the oven to 350°F / 175°C with racks in the upper and lower thirds. Lightly oil two baking sheets or line with parchment paper.
5. On a lightly floured surface, roll the chilled dough and cut into preferred shapes approximately ¼ inch / 6 cm thick. Again, focus on thickness rather than shape.
6. To create rectangles, use a pastry wheel or sharp paring knife and cut the dough into strips 1 ¼ inch / 3 cm wide, then cut strips crosswise every 3 ½ inches / 9 centimeters. You can also use a small cookie cutter to create shapes. Press any remaining dough back together, re-roll and cut into additional shapes.
7. Transfer the dough to the prepared baking sheets. The dough will not spread while baking, so pieces can be as close as ¼ inch / 5 mm apart.
8. Beat together the honey and egg for the egg wash.
9. Dock the center of each shape with the tines of a fork, brush with the egg wash and sprinkle lightly with coarse sea salt.
10. Bake 15–18 minutes, or until the crackers are golden brown.
Use within 48 hours, or store for up to 4 days at room temperature in an airtight container.
