Homemade Brewers Crackers
Homemade Brewers Crackers with Spent Grain: These Spent Grain Crackers re-purpose what would be brewery waste or the leftover grain from the brewing process to add texture, flavor, and fiber and are wonderful for your next cheese | charcuterie platter, or perfect as a canape!
| Servings | Prep Time |
| 12guests | 10minute |
| Cook Time | Passive Time |
| 15-20minute | 30minute |
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Ingredients
Spent Grain Cracker Dough Ingredients:
- 2 1/2cup flour, all-purposeplus extra for rolling out the crackers
- 1/2cup spent grain
- 1cup wort or beersee Cooking Beer Suggestions below
- 1teaspoon salt, kosher
Caraway Cracker Topping | Flavoring Ingredients:
- 1tablespoon oil, olive
- 1tablespoon caraway, seeds
- 1teaspoon salt, kosher
Lemon Cracked Pepper Topping | Flavoring Ingredients:
- 1tablespoon oil, olive
- 1tablespoon lemon zest,grated on a microplane
- 1tablespoon peppercorns, mixedfreshly cracked
Za’atar Flavored Ingredients:
- 1tablespoon oil, olivepreferably infused with garlic
- 1tablespoon za’atar spice blendrecipe HERE
- 1teaspoon orange zest,grated on a microplane
Wit Flavored Ingredients:
- 1tablespoon oil, olive
- 1tablespoon coriander seeds, cracked
- 1tablespoon orange zest,grated on a microplane
Instructions
- Preheat oven to 350°F | 177°C.
- In the bowl of a standing mixer or bowl, add the flour, spent grains from a batch of beer, wort, or beer (see Cooking Beer Suggestions below) and salt.
- Mix until the dough comes together and firm, yet not to dry. If the dough is to wet, add more flour (¼ cup at a time) or too dry (add a tablespoon of wort or beer). This will always need to be checked when baking with wet spent grain.
- Roll into a ball and wrap the bowl with a damp towel or plastic wrap and let sit for 30 minutes.
- Unwrap the bowl and remove the cracker dough to a cutting board. Sprinkle some extra flour onto the cutting board and some onto a rolling pin. Cut the dough into 4 equal portions. Working with one portion at a time (3), roll out to a thin sheet, approximately ⅛ to & 1/16th of an inch thick. Wipe off any residual flour and place onto a half sheet pan/cookie sheet with either a piece of parchment paper or a silicone baking sheet.
- Optional: If you wish to add texture and flavor to this base recipe, you can use a pastry rub to apply a very thin coat of olive oil to the top of the rolled out dough. Then spread evenly either caraway seeds, lemon zest & cracked peppercorns, za’atar & orange zest or coriander & orange zest to the top of the dough. The recipe yields 4 large crackers and you can make one of each. Or experiment and make your own flavoring combination.
- To Bake: Add the half sheet pan in the center of your preheated oven. Bake for approximately 15 – 20 minutes, or until the dough turns a light golden brown. Remove from the oven and let rest. Repeat with remaining dough.
Recipe Notes
Cooking Beer Suggestions:
Ideally, when making this recipe you save a cup of wort from the mash, so the spent grains being used are re-hydrated with the same flavor. While not critical and it will give you different flavor options and combinations if you use beer instead of wort. You can also use a beer that came from the spent grains, to add a twist this way as well.
If you don’t have any wort, you can use a pale ale, IPA, or a brown ale for this recipe. But the flavor opportunities are endless, just as are the topping and serving of this cracker with many different items.
Suggested Uses:
This recipe can be used with Tripel Cured Salmon Caviar
