Daring Baker - July 2012 Challenge: Crackers
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.
This month's challenge at the Daring Baker was on the salty side, at least I choose to go that way, with homemade crackers. This is something I've never done before, as I'm mostly in charge of dessert, not appetizer.
It gave me the opportunity to try out a recipe from a book I got from some friends of mine, which is called "Back to basics" by Ina Garten, how fitting, isn't it! I read about the barefoot contessa before on a fellow blogger's website, but I've never read a book or seen one of her TV programs. This first recipe makes me want to try some more of her's.
Only little time and ingredients are needed, once more it's a proof that you can make it just as good as the store bought one, and here at least, you'll know what's in it!
Parmesan and Thyme Crackers (based on Ina Garten's "Back to basics")
for 24-28 crackers
110gr of Butter, at room temperature
110gr of Parmesan, freshly grated
1 Teaspoon of Fresh Thyme
1 Teaspoon of Dried Thyme
1/2 Teaspoon of "Fleur de sel" salt
1/2 Teaspoon of freshly ground pepper
160gr of Whote Wheat Flour
In the bowl of you stand mixer, cream the butter for a minute before adding the parmesan. While whisking, add the thyme, salt and pepper and combine well.
Now add the flour progressivly until it has a crumble-like consistency. Tip the dough on a floured worksurface to form a ball. Roll it than out to a 25cm log and wrap it in plastic to refrigerate it for at least 30 minutes.
Preheat the oven to 180°C.
Take the log out of the fridge, using a sharp knife, cut rounds of a bit less than 1cm thickness and place them on the oven tray lined with parchement paper. Place them in the oven for 22 minutes and let them cool on a rack before serving.
Sesame and Poppy Seeds Crackers (based on a recipe from "Sunday Hotpants")
for 70-80 thin crackers
190gr of Flour
35gr of Wholewheat Flour
40gr of Cold Butter
A pinch of Salt
12cl of Milk
15gr of Sesame Seeds
15gr of Poppy seeds
"Fleur de sel" Salt
In your standmixer, combine the flours, the butter and the pinch of salt with the paddle attachment until it has a crumble consistency. At this point, add the poppy and sesame seeds.
With the mixer still turning, pour in slowly the milk until it forms a dough. Tip the dough on a floured work surface and form a ball, cover and leave it for 10 minutes.
Preheat the oven to 180°C.
Roll out the dough as thinly as possible and using a wavy cutter, a knife or cookie cutter, cut the crackers to the wished size.
Place them on an oven tray lined with parchement paper. Sprinkle them with "fleur de sel" and prick them with a fork.
Place them in the oven for about 12 minutes, until they have a nice golden color on the edges. Leave them to cool on rack.