Snack series #1 – addictive flaky crackers
I’ve made crackers several times before,but this recipe uses much more oil and also has butter to make a flaky, crispy cracker. It uses actual cheese, and takes about ten minutes to form into dough and about half an hour to roll out. I present to you: rosemary, parmesan and sesame crackers.
The picture above has no sesame in, as I kept forgetting to add them in the rolling stage. You may be wondering why on earth I’m suggesting to bake crackers before exams. Well, firstly, it’s damn cold, and any reason not to go out (and just use the flour in the pantry) for snacks is good by me. Second, it’s damn cold, and this will get you moving about, and a good excuse for a not-all-day-break. Third, it’s damn cold, and this is a good reason to turn the oven on, and huddle around the meagre heat that escapes through the oven glass window. Fourth…well, you know me, I like baking things from scratch. It’s fun :D Fifth, you can make any flavour combination you want pretty much – I’m sure you could experiment without the parmesan, and do plain herbed crackers, or spiced crackers, or plain poppy and sesame. And lastly, they taste pretty fantastic.
Parmesan, rosemary, and sesame crackers
makes several dozen thin, rectangular inch long crackers
about 30g butter, diced finely
about 1/3 c oil
1 1/3 c plain flour (I used the equivalent wholemeal)
about 50g parmesan, finely grated
sesame seeds to taste (black or white) – I’d use about 1 Tablespoon.
Rosemary leaves (pref. fresh), roughly chopped a little
a few Tablespoons water
Rub butter, salt, and flour together to create a mixture resembling breadcrumbs (like you’d do for scones, but there’s a lot less butter). Add parmesan, rosemary, sesame seeds and oil, and mix to create larger clumps. Add a tablespoon of water at a time, mixing for at least a minute after each addition, to form a soft dought that holds together easily.
Generously flour your benchtop, and lightly oil as many baking trays as you have (you want at least two to make the process speedy). Preheat oven to 200C/400F. Divide the dough into six sections. Roll out a section on the well floured surface until you have a thin sheet just under 2mm thin. Make sure the dough isn’t sticking at any stage while you’re rolling it out. Transfer to lightly greased baking tray, cut into 1 inch (at the longest side) rectangles, and separate (you want about 1cm of space between the crackers. I’ve tried not separating – the outside rim of crackers will cook fine, but the centre will be undercooked. So separate, okay?
Throw into the oven and let bake in the centre rack for about 5-10 minutes (depending on your oven). You want them to be lightly golden, or if using wholemeal, golden brown. They may not be crispy-feeling when they come out, but transfer them immediately to a cooling rack and they will crisp up after about five minutes. While cooking, you can prepare the next batch, so you shouldn’t have too much idle time.
Enjoy with the best cheese you can afford, or just on their own. EDIT: Store in an airtight container to keep them crisp.
Next up: The classic chocolate chip cookie, without butter or eggs…but with plenty of deliciousness and super quick-ness! lea