Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
There are some things you never even consider making. For some this may be ice cream, marshmallow, nougat or maybe a crouquembouche. I didn’t realise until this month, that I had never thought of making crackers before.
Whilst making the crackers or seedy crisps, I wasn’t sure how they would turn out. I couldn’t imagine their taste. When the first taste was taken, I understood why this challenge was chosen.
When everyone else tried these crisps, they were gobbled up quite quickly, with brie and dips. There was a lot of suggestion to make it again, possibly to serve it with the spinach dip.
Thanks Dana for a wonderful challenge I never expected.
(Roll with pasta rollers or by hand)
Recipe Source: Brown, Alton (2011). Good Eats 3:The Early Years, “Seedy Crisps”. Stewart, Tabori & Chang, New York, NY.
Servings: Varies depending on thickness; approximately 50 crackers
1 cup (240 ml) (140 gm/5 oz) whole wheat four
1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
1/3 cup (80 ml) (50 gm) (1¾ oz)poppy seeds
1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds
1½ teaspoons (7½ ml) (9 gm) table salt
1½ teaspoons (7½ ml) (8 gm) baking powder
3 tablespoons (45 ml) olive oil
¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water
1. Mix the flours, seeds, salt and baking powder in a large bowl.
2. Add the oil and stir until combined.
3. Add the water until the dough comes together.
4. Kneed the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.
5. Preheat the oven to hot 450°F/230°C/gas mark 8.
6. Working with a quarter of the dough at a time, either use a rolling pin to reach a desired thickness (thick or thin) or roll out in your pasta rollers. If you use pasta rollers, ensure the dough is well-floured so as not to stick.
7. Place strips of dough on a sheet pan lined with parchment.
8. If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more. Then cut or break into crackers shapes while still warm. Return to the oven for a further 5 minutes until crispy.
9. If not crispy enough when cooled, crackers can be returned to the oven.
10. Store in an airtight container and eat within 2 weeks