EXQUISITE HOME-MADE CREAM CRACKERS, egg-free, prep ahead indulgence (Sorry, not yet tested for Dairy-free)

You'll be so happy you made these unbelievably good crackers yourself...

Home-made Cream Crackers: utterly worth the effort
'really, really good!' 'a revelation' Tasters

Made-from-Scratch crackers were one of the first never-before-tasted foods the Blogger ate when working in a 5-star kitchen (with a celebrity chef!). The crisp white shards - broken not cut - were a stunning surprise: so far above shop-bought in taste and texture as to be a different animal. 

Based on a classic recipe*, they're as easy to put together as scones; the rolled out cracker dough can be frozen for a month.

The crispy, flaky crackers are perfect for impressing and entrancing guests.  Their unique delicate texture and flavour will enhance a special occasion cheese platter.  The crackers are also wonderful with soup.  

Best eaten fresh they can be stored in an airtight container for 5 days.

(Note: This recipe has not yet been tested for dairy-free ingredients but online schmaltz has been recommended as a replacement for lard.  More in due course.) 

Cost: min £3.25'ish, more for diary-free  (12/24)
Makes: lots, especially if broken into shards

Ingred: 

   315gm/10oz plain flour
   2 tsp sugar (opt)
   1-2 tsp salt (pref sea salt if you're not going the frugal route)
   1 tsp coarsely ground black pepper
   
   2 tbsp grated dairy/plant parmesan (or alternatives, below)
   14.8 gm vegetable lard (or schmaltz) 

   14.8 gm cold unsalted dairy or plant butter (67 uses Tomor)
                      
   
    130ml/4.5 fluid oz double dairy or plant cream (separated)

Method:

1. Line two flat baking sheets with greaseproof paper
2. Mix dry ingred together
3. Add parmesan, lard & butter; either roughly process or rub between fingers until the mix forms crumbs the size of peas
4. Pour in 125ml/4 fl oz of the cream (don't discard the remainder); mix with a fork until combined
5. Scrape dough onto clean work surface; squeeze together into a soft shape -- if necessary, add a few more drops of cream 
6. Shape into a disc; wrap in cling film; rest at room temp 20min-1 hour
7. Preheat oven to 180c/350/gas
8. Unwrap dough and place on lightly floured surface
9. Cut dough in half; roll out as thinly as possible into a rectangular shape (you can do this between 2 sheets of cling film or greaseproof paper - lightly dusted if necessary)
10. Carefully transfer into pans and trim to fit (to be broken into shards later) OR cut into shapes (this may be easier for the nervous or the novice)
11. If cooking immediately: Bake 12-15mins until crisp and lightly browned
12. If freezing the dough, tightly wrap the pan with cracker dough with cling film;  bake from frozen 20mins 
13. Transfer to wire racks and cool completely until crisp

Comments:
'They taste really really good.' Political Agent
'Quite a revelation- in a good way.' Retired writer

Tips:

• Replace parmesan with zest of one lemon & use max 2 tsp salt OR 1 tbsp sesame seeds OR 1 1/2 tsp each sesame & poppy seeds. OR 2 tbsp grated strong cheddar, 1 tsp cayenne & 1tsp smoked paprika

* Essentials of Baking, Williams-Sonoma, ISBN-13: 978-0-8487-3258-5

                                                             ISBN-10: 0-8487-3258-8

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This recipe has been developed by B Lee/Bright Sun Enterprises and may not be reproduced without the author's written permission.