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.
Cost: about £2
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 parmesan (or alternatives, below)
14.8 gm vegetable lard**
14.8 gm cold unsalted butter
130ml/4.5 fluid oz double cream (separated)
Method:
- Line two flat baking sheets with greaseproof paper
- Mix dry ingred together
- Add parmesan, lard & butter; either roughly process or rub between fingers until the mix forms crumbs the size of peas
- Pour in 125ml/4 fl oz of the cream (don't discard the remainder); mix with a fork until combined
- Scrape dough onto clean work surface; squeeze together into a soft shape -- if necessary, add a few more drops of cream
- Shape into a disc; wrap in cling film; rest at room temp 20min-1 hour
- Preheat oven to 180c/350/gas
- Unwrap dough and place on lightly floured surface
- 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)
- 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)
- If cooking immediately: Bake 12-15mins until crisp and lightly browned
- If freezing the dough, tightly wrap the pan with cracker dough with cling film; bake from frozen 20mins
- Transfer to wire racks and cool completely until crisp
Comments:
'They taste really really good.' Political Agent
'Quite a revelation- in a good way - these.' 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
**67 used Trex
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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.
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