If you like to serve something different than usual bread, these saffron crackers are a little explosion of fragrance and crunchiness. They’re perfect for pairing with fish, creamy sauces, appetizers, or simply to munch on when you crave a homemade snack.
I discovered them thanks to Giovanni Gandino‘s recipe published in Alice Cucina, and let me tell you: once you’ve tried them, you’ll make them again without a second thought. The saffron gives them that golden color and an elegant aroma that conquers immediately.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour 10 Minutes
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs flour (180 w)
- 2 cups milk
- 3 packets saffron
- 2.5 tsp fresh yeast
- 3.5 tbsp butter (softened)
- 4 tsp salt
Tools
- 1 Bowl
- Baking sheets
- 1 Rolling pin
- 1 Fluted pastry wheel
- Food wrap
Steps
Slightly warm a small glass of milk and melt the saffron in it. (The amount may vary depending on the quality of the packets.)
Place the flour, crumble the yeast into the cold milk, start kneading and add the saffron milk.
When the flour begins to absorb the liquids, add the softened butter and work until it disappears completely.
Finally, add the salt.
You need to obtain a smooth, dry, and elastic dough.
Form a loaf, cover it with plastic wrap, and let it rest for about 30 minutes.Roll out the dough thinly (about 0.04 inches).
Transfer onto a baking sheet with parchment paper and cut squares or rectangles with a pastry wheel.
Even irregular shapes are perfect: in fact, they seem even more artisanal and inviting!
Let rest another 40 minutes, covered with plastic wrap.Bake at 320°F fan for 20 minutes, until they are golden.
Let them cool completely to achieve perfect crunchiness.
Storage
In airtight box: they remain crunchy for 5–7 days.
Paper bag: they last a bit less, but still stay crisp.
Freezing: you can freeze the dough already portioned. When needed, defrost it in the fridge overnight and proceed as usual.
Do not freeze the baked crackers: they would lose crunchiness.
Notes
The saffron varies greatly depending on quality: if yours is mild, consider adding an extra packet or dissolving it better in warm milk.
The dough should be smooth and dry: if it feels too soft, add a pinch of flour; if it’s hard, a bit of milk.
Don’t worry if the crackers aren’t all the same: the “artisanal” effect is part of their charm.
Variations
Aromatic: add rosemary, thyme, or mixed herbs directly into the dough.
Spicy: a pinch of hot paprika or chili gives character.
Whole wheat: replace 50% of the flour with whole wheat for a more rustic taste.
Ultra crispy: roll out the dough even thinner, almost transparent.
Lactose-free: replace the milk with lactose-free milk or plant-based drink and use lactose-free butter.
FAQ – Saffron Crackers
Can I prepare the dough the day before?
Yes, wrap the dough in plastic wrap and place it in the fridge; take it out 30–40 minutes before rolling.
Can raw crackers be frozen?
Yes, freeze the rolled and cut dough on a tray; then bake from frozen, adding 2–3 minutes.
Few ingredients, three clear steps, and a chef-worthy result: these saffron crackers are the clever idea to make any appetizer special. Make them thin, let them cool well, and enjoy them with cheese, sauces, or simply as a snack.
