Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers!
Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
Posting Date: July 27, 2012
July’s challenge is all about crackers! Crackers are something I particularly like making because I find it an uncommon practice these days.
Most people think I am crackers for going to the trouble but delight when given the opportunity to taste them. Making crackers also allows you to avoid the additives that make store bought crackers last for years and they make wonderful hostess and parting gifts.
Two different crackers recipes must be prepared using two different methods of forming. Hand rolling and ice box rolling (log of dough in the fridge, cutting into shape later on).
Those olive oil crackers would be great served with a hot soup, as they are salty and we can taste the olive oil very well in them.
Because I did not have a pasta maker, I did the rolling by hand, as thin as possible. The result was great but could have been thinner.
For my hand rolling crackers, I did Olive oil crackers, pretty simple to do, turned out very good and crispy!
1 1/2 cups of flour
1/2 teaspoon salt
1/2 cup water
1/4 cup olive oil
A mix of herbs for the toping
Mix all ingredients together and roll out with a pin. Cut out into shapes and bake at 450F until golden, turn the crackers over and bake for an additional 10 minutes. The longer the baking time, the harder they will get. In this recipe, I used Tarragon herbs and extra salt for the tops. They were very good.
Now for the ice-box method, I made a Butter Tarragon crackers. They were wonderfully flavors with butter which game them that amazing taste and crispy texture.
Great crackers those one made with butter. I love butter!
At this point, the logs could be frozen for few months and take out when needed. Because they are made with butter and sugar, they keep very well. This particular recipe will yield many many crackers…
Butter Tarragon crackers ice-box:
350 gr flour
4 gr salt
14gr white sugar
60 to 120 ml cold water
Dry tarragon leaves
Mix all ingredients by hand, form into one ball and up in the fridge for 30 minutes. After 30 minutes, roll the dough in little logs, wrap them all in plastic wrap and back in the fridge for 12 hours.
The day after, remove the logs from the fridge, unwrap and cut them into little circles, as thin as possible. Place on an ungreased baking sheet, bake at 375F until golden, turn over and bake for an additional 10 minutes.