Tuesday, November 16, 2010

Crackin' crackers

So what can I say about crackers? They are just bloody simple crackers. Obviously nothing is ever as it looks and there is actually an art to making crackers. Mine for instance aren’t thin enough. They’re nice but not thin enough and I swear they couldn’t get any thinner when I made these. Although a bit more doughy – just very slightly – at some points in stead of the cracky feeling of a cracker, they were nice. I think I made a slight mistake when I put anice in these crackers in stead of the prescribed cumin. Although I still might have been better of with dried parsley and a hint of garlic. You could put anything in really as long as it’s dried. I wouldn’t recommend putting sweet things like dried fruits in, especially since you also have the size to take into account. So, let’s get to the recipe then eh?
The recipe makes about 48 pieces for which you’ll need two baking trays. You might want to start off with half if you’re not sure you like it or if you don’t want so many. 48 crackers will be gone in no time though, mind!


250 grams flower
1 teaspoon baking powder
1 teaspoon salt
60 grams margarine (cold)
1 teaspoon roasted anice seeds (or cumin or anything else to your liking)\
100 ml water

1. Start off with sifting the flower, baking powder and salt together. Rub ther margarine in with a spoon or so. You should get a lot of crumbles. Make sure there are no lumps of butter left. Add the anice seeds after.
2. Add the water bit by bit and mix it in with your spoon. The dough must remain firm but kneedable so don’t add too much, or add more when needed.
3. Kneed the dough till all the ingrediënts are mixed in and it is to your liking. Warp the dough in foil and leave it in the fridge for about half an hour
4. Take the dough out of the fridge and kneed it again. Take about a fourth of the dough and roll it out on the (floured) countertop making sure its REALLY thin. Then cut out rectangles with either a cutter or in my case a rolling pizza knife (whatever it’s called!) or some other funky shape you feel like cutting really.
5. Line two baking trays with baking parchament and organise all the crackers on there. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and bake the crackers in about 10 minutes goldenbrown. Done!


And then you have your own home-made crackers which you can eat with soup or cheese or however you like to eat your crackers. Wonderful, isn’t it? And it’s really not hard, but I might want to make a video of making these some time. Not only because it’s easy, but because some people might still need it and to see how making a video of me baking will turn out. I haven’t tried it yet, and almost everything is worth at least a try right?

If you ever come across cream cheese with sweet peppers - it's seriously worth a try!

No comments:

Post a Comment