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Snack series #1 – addictive flaky crackers

June 3, 2009

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.

prscracker-1The 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
pinch salt
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

12 Comments leave one →
  1. June 3, 2009 11:44 pm

    Looks really delicious and like you say definitely a “snack away” food.

  2. June 4, 2009 3:43 am

    It seems easy and flavorful!

  3. June 4, 2009 5:08 am

    yummmmy yummy! this is just the opp here! its sooo hot i wanna die and i slp with the air con switched on every night. the heat is making it really unbearable to bake!!:(

  4. June 4, 2009 8:04 am

    Fresh homemade crackers are so much better and cheaper than storebought, I don’t know why anyone ever buys them! Yours look great, and perfect for study snacking. I like to use nigella seeds instead of sesame – they look so pretty, and have that great thyme-y flavor.

  5. June 4, 2009 9:33 am

    Your crackers look great! They’re so thin and crispy–they look perfect.

    • twospoons permalink*
      June 4, 2009 10:29 am

      Lisa: Thanks, it took a bit more effort, as I folded them into squares near the end of rolling, but you don’t really have to.

      Paige: I’m not sure these were entirely cheaper due to the parmesan, but if they were just plain herb and sesame they’d probably be cheaper too :)

      Amy: You can have some of our cold! Oh please, have some of our cold!

      Jo: They got gobbled up in two days (ahem…not…mainly…by me…) but they stayed crisp the whole time in an airtight container…which I suppose I should specify actually… Thanks :)

  6. kareensolia permalink
    June 4, 2009 6:17 pm

    It seem yummy. Does it has a lot of calorie in it?

    • twospoons permalink*
      June 6, 2009 7:49 pm

      Erm, I guess they would, although I tend not to think about my food in calorie terms. It has a lot of deliciousness in it though!

  7. July 6, 2011 6:27 pm

    Yesterday I baked a batch of parmesan crackers (following another recipe), but they came out too greasy and extremely fragile. So, this morning I’m in a search for the better recipe and I guess I’ll try yours these days. I’m usually not too much concerned with the calories, but in this case you can taste them :)

  8. July 6, 2011 9:43 pm

    B: Ah yes I’ve also tried a recipe like that. Very luxurious but very difficult to eat without a plate or something hehe. Hope this works out well for you!


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