Cracker mixes are a fun way to change up ordinary crackers. One cracker mix I really enjoy is a whole bunch of crackers coated with ranch flavoring. Yum.
What I don’t like, however, is the ingredient list on the Ranch seasoning packets.
So, I thought I’d whip up a batch of my whole wheat crackers and make my own ranch seasoning.
Then it hit me. Just put the ranch in the cracker dough, silly. Then you’ll really have ranch-flavored crackers.
So that’s just what I did.
And, they were really good.
- 1 1/2 C whole wheat flour
- 1/2 C white whole wheat flour (note, you can use all white whole wheat)
- 2 T butter, softened
- 2/3 C water
- 2 1/2 T minced onion
- 3 1/2 T parsley
- 2 tsp. salt
- 1/2 tsp. garlic powder
- 1/3 C powdered buttermilk
- sea salt, for garnish
Begin by mixing together 2 1/2 T minced onion flakes, 3 1/2 T dried parsley, 2 tsp. salt, and 1/2 tsp. garlic powder. Stir in with 1/3 C powdered buttermilk. This should make a heaping 1/3 C of dry ranch dressing mix.
If desired, pulse the mix a few times in a blender or food processor to grind the ingredients to a more fine blend.
Then, in the bowl of your mixer, or a large mixing bowl, combine a total of 2 C flour. For a more tender cracker, go for the white whole wheat. For a more hearty cracker, use 1 1/2 C whole wheat and 1/2 C white whole wheat.
Add in the softened butter, and 2/3 C water. Then, add in the dry ranch mix. You can add in up to the entire 1/3 C mixture, or you can add in just a few tablespoons. I recommend using more than 6 T; we tried crackers made with less and they weren’t as flavorful. The more ranch you add, the better the flavor.
Knead until dough is smooth and well combined.
Roll the dough out until it is 1/8 inch thick.
Transfer your dough to a cookie sheet covered with parchment paper (if it’s not already there… I tend to roll it out already on the cookie sheet).
Then, using a pizza cutter, cut the dough into small rectangles.
Sprinkle with sea salt and press the salt onto the top of the crackers with your hands. If desired, prick with a fork.
Bake at 375 for 15-20 minutes until the crackers are crispy. Pay close attention to when the crackers are nicely browned because they can go from browned to burned really quickly! Sometimes I have to remove the crackers from the edges before the ones in the middle are done.
Cool and enjoy your ranch crackers; toss with pretzels if desired.
Store in an airtight container for 2-3 weeks… or in the freezer if you wish to keep them longer.
Note: I haven’t tried this … so cook at your own risk.. but, if you don’t have powdered buttermilk, in theory you should be able to omit the powdered buttermilk and substitute buttermilk in place of the 2/3 C water. If you try it, let me know how it works!