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Dessert

Baked Crackers

A simple baked cracker made from flour, baking powder, salt, water, and optional cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and cheese are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,860 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Crackers

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the dough

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix flour, baking powder, and salt.

  3. Gradually add water to form a dough.

Shape

  1. Roll out the dough and cut into cracker shapes.

  2. If desired, sprinkle cheese on each cracker before baking.

Bake

  1. Place on a baking sheet and bake until golden brown, about 10-15 minutes.

  2. Watch closely to prevent burning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + cheesetop 29% of all pairs
    Smell alikelow
    Cooked together4,860 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the gluten-based structure that holds the dough together and gives the crackers their crisp body.
Baking powder
Releases gas as it reacts in the dough, helping the crackers rise slightly and lighten in texture.

The step that matters

Watch the bake. Thin cracker pieces have little mass, so they heat quickly at 400°F. Browning reactions speed up with heat, so the crackers can go from golden to burnt in a short time.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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