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These home made crackers are wonderful to serve with your favourite cheese spreads or dips, smoked salmon or pate. Break these crispy crackers up into random sized pieces and place in a basket to serve. Before baking I topped these with sesame seeds and Sabrosa, which is a seasoned sea salt. See other seasoning ideas below.

Ingredients: (yields 4 - 12" thin crispy crackers)
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 cup warm water
  • 1 egg, (for egg wash)
  • sesame seeds, for topping
  • sea salt, for topping
  1. Add flour and salt to a bowl. Stir to mix. 
  2. Add warm water to flour mixture. Stir until dough comes together into a soft dough.
  3. Turn dough out onto a floured surface and knead well, sprinkling with small amount of extra flour if needed until dough is smooth. Knead for 10 minutes.....this is an important step.
  4. Place kneaded dough in a greased bowl and cover with a damp lint free towel. 
  5. Allow dough to rest on counter for 2 hours.
  6. Divide dough into four equal sized pieces. 
  7. Roll out each piece into a thin circle approximately 12" each. The shape will not be perfect, but that makes for an interesting shape.
  8. Pick up rounds and place on a parchment lined baking sheet. I baked two in the oven at a time.
  9. Break egg into a bowl and lightly beat. Brush tops of dough rounds with egg. Poke all over randomly with a fork.
  10. Sprinkle with sesame seeds and sea salt. Don't over due the salt, just a light sprinkle will add a nice taste.
  11. Bake in 425º oven for 10-15 minutes until lightly browned and crisp. 
  12. Remove to a cooling rack. Once cooled, break apart and serve. 
Store crackers in an airtight container or zip lock bag. 

Topping suggestions:
-garlic powder
-course black pepper
-finely chopped fresh dill or dried dill weed
-red pepper flakes
-poppy seeds
-grated Parmesan 


  1. These crackers look delicious! What a great recipe and topping options Kathy.

  2. Rosella took the words right out of my mouth...they look delicious.

  3. do you use all purpose or self rising flour?

  4. Have you changed your font or is it my computer? It is very difficult to read.

    1. I agree this font is difficult to read

    2. We will have the font corrected in the near future. Thank you.

  5. I am going to make this! Perfect for a lazy munch dinner later: various spreads, fresh fruits and ice tea on the deck kind of summer night food.

  6. Just wondering if you have ever tried a GF version of these and if you have how well did they turn out?

    1. No, I have never tried a gluten free version. Sorry I can't help you out.

  7. I, too, find this new font very hard to read. Is it Arial narrow? The letters are too close together. I use the computer all day long, and this font is really hard for me to read.

  8. Wow, this is interesting! I decided to come back and ask you to please change the font (I checked the website very early this morning and I wondered if I should mention it) and I'm glad I'm not the only one who feels this way. Thanks for considering a change.

    1. We are receiving a number of comments about the blog font. There is a bit of work being done on our site so please bare with us. Some people find this easy to read while others are having some difficulty. Thanks for your understanding.

  9. I have a true weakness for crackers, so this post really caught my eye. What a fantastic photo!!!

  10. Do you think I could cook this on a pizza stone rather than a baking sheet?

  11. Never thought about making crackers but will try this recipe. My husband would enjoy these as an after work snack.

    (For blog readers: If font is hard to read then change the zoom level on your screen. I always run my screen at 125% to 135%).


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