When there’s no bread in the cupboard, and you don’t feel like making popcorn, a good cracker is just the thing for a crisp, mid-morning snack. Along with a slice or two of sharp cheddar cheese, crackers are wonderfully crunchy and filling, perhaps moreso because of their crunchiness. Alas, not all crackers are created equal. I’ve often been disappointed by crackers that go stale only a few days after opening the package, their once satisfying crunch dwindling down to a sad crumble. And don’t even get me started on those mass-produced boxes of hydrogenated soybean oil, with a cardboard texture and a gauzy mouthfeel. The best crackers are crunchy and fresh, without unappealing ingredients that serve as cheap shelf-life extenders.
Here are my current favorites.
dr. kracker
An organic, whole grain brand, these crackers look a little too good to be true. Their trendy packaging and enthusiastic granola marketing initially raised my suspicions. I was wrong. Dr. Kracker’s flatbreads are really, really crunchy, and they stay that way. They’re also quite flavorful, whether made of wheat or spelt, or speckled with grated cheese and sunflower seeds. These crackers are great by themselves, or with a little butter and cheese. They’d probably be great for dunking or breaking into a bowl of soup in the winter.
“Las legitimas y acreditadas,” legitimate and accredited, claims the packaging. Ines Rosales’ Andalusian tortas are sweet and anise flavored, a fine accompaniment to a cup of tea. I found them at Market Hall, the local gourmet shop, and was immediately intrigued by the idea of sweet olive oil-based crackers. Each torta is wrapped in wax paper, which keeps it fresh and crisp. These tortas are definitely not organic or whole-grain, but that’s not really what they’re about. Originally handmade by Rosales herself, tortas de aceite are a simple treat, made mostly of flour, olive oil, sugar, anise and sesame seeds. The tortas aren’t handmade anymore, but their homey packaging and simple flavor make them seem like they are.
I spotted a box of Eriksson’s handmade barley “thin bread” at Ikea. I’ve never eaten barley bread before, so naturally, I had to buy a box. These organic flatbreads look like matza, but they’re unlike any bread of affliction you’ve ever eaten. The barley crackers are paper thin and crisp, with a mildly sweet flavor—probably a result of the barley and condensed milk included in the ingredients. I’ve enjoyed this flatbread on its own, and as a vehicle for an egg and cheese open-face sandwich. The Erikssons recommend the traditional accompaniments: “goat or cow cheese, jam or just butter.” Alternatively, you can “break the bread into milk or yogurt, for breakfast or supper.” Mmm… barley flatbread and filmjölk.
