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4 from 1 vote
Serve up some fun for lunch this Halloween by making some homemade crackers to go along with a bowl of hot Campbell's new Slow Kettle Soup.
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Homemade Halloween Crackers served with Soup
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
Buttery homemade crackers shaped like pumpkins, ghosts, haunted houses, and witch's hats.
Course: Appetizer
Cuisine: American
Keyword: halloween appetizer
Servings: 6 dozen
Author: Beth Klosterboer
Ingredients
  • 2 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • ½ teaspoon salt, plus more for topping
  • 6 tablespoons unsalted butter, cold and cut into small cubes
  • 2 tablespoon olive oil
  • ⅓ - ⅔ cups cold water
  • 3 tablespoons butter melted
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Combine flour, baking powder, sugar and salt in the bowl of a food processor.
  3. Pulse a few times to combine.
  4. Add butter and pulse until the butter breaks up into pea size pieces.
  5. Add the oil and pulse until well blended.
  6. Turn on the food processor and slowly pour the water in through the feed tube.
  7. Add just enough water for the dough to form a ball.
  8. Remove dough and cut it in half.
  9. Roll out on a silicone mat until the dough is as thin as you can get it.
  10. Cut the dough using Halloween plunger cutters.
  11. Remove the excess dough.
  12. Set the silicone mat on a baking sheet.
  13. Poke holes in crackers using a toothpick.
  14. Bake crackers for 10-12 minutes until golden brown and crispy.
  15. Remove pan from oven and immediately brush crackers with melted butter and sprinkle with some salt.
  16. Repeat using the other half of the dough.
  17. If you want you can re-roll the excess dough and cut more crackers.

  18. Serve with soup or add them to a Halloween charcuterie board.

Recipe Notes

Store these crackers in an airtight container for up to a week. To store them longer, place them in a metal cookie tin. They'll keep for weeks.