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.
I really enjoyed making crackers! They were SO easy to make! They are time consuming to bake but worth it!
For these crackers, I would make more of the topping. It was SO GOOD, sweet more than spicy, but I used it all sparingly and still ran out.
Monterrey Jack and Oregano Crackers
(Roll with pasta rollers or by hand):
Servings: Approximately 80 crackers
Ingredients
1⅔ cups (400 ml) (235 gm) (8¼ oz) all-purpose (plain) flour
2¼ cups (540 ml) (225 gm/8 oz) grated Monterrey Jack cheese, firmly packed
2 teaspoons (10 ml) (1 gm) dried oregano
½ teaspoon (2½ ml) (3 gm) salt
½ teaspoon (2½ ml) (½ gm) black pepper
½ cup (120 ml) (4 fl oz) vegetable oil
½ cup (120 ml) (4 fl oz) water
Spice topping
¼ teaspoon (1¼ ml) (1/8 gm) cayenne (or chili powder)
1 teaspoon (5 ml) (3 gm) kosher salt
1 teaspoon (5 ml) (5 gm) sugar
Directions:
1. Combine the spice topping and set aside.
2. Grate the cheese and put in the bowl of a food processor with flour, oregano, salt and pepper and pulse to combine. This can also be done by hand.
3. Add the oil and pulse until the consistency of wet sand is reached.
4. Add enough water for the dough to come together.
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| dough has come together |
5. Form the dough into two disks, wrap with cling film and refrigerate for several hours or overnight.
6. Heat the oven to moderate 325°F/160°C/gas mark 3.
7. Working with a quarter of the dough at a time, either use a rolling pin or roll out in your pasta rollers to 1/8 of an inch (3 mm) thick. If you use pasta rollers, ensure the dough is well floured so as not to stick.
8. Cut the strips into cracker shapes or cut out using a cookie cutter.
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| star shapes - what the birthday boy wanted! |
9. Transfer to a parchment lined cookie sheet (I used my silpat) and sprinkle with the spice mixture.
10. Bake for 20-25 minutes until medium golden brown.
11. Store in an airtight container and eat within three days.
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| so good!! |
For these crackers: the thinner you cut them, the better. They get crispier. These were really cheesy!
Cheddar, Rosemary and Walnut Icebox Crackers
(form into a log and slice):
Servings: Approximately 48 crackers
Ingredients
½ cup (120 ml) (1 stick) (115 gm/4 oz) butter, well softened
2¼ cups (540 ml) (225 gm/8 oz) grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons (285 ml) (190 gm/6oz) all-purpose (plain) flour
1 teaspoon (5 ml) (6 gm) salt
1/2 cup (120 ml) (60 gm/2 oz) finely chopped walnuts
1 tablespoon (15 ml) (1¾ gm) finely chopped rosemary
Directions:
1. Combine butter, rosemary and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt and nuts and stir to combine
3. Form the dough into two tight logs and wrap with cling film
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| logs wrapped and ready to be refrigerated |
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 325°F/160°C/gas mark 3.
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within three days
9. Try this recipe with different cheeses, nuts (or no nuts), and spices. Get creative!
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| cheesy crunchy crackers |
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Hallowed Bones by Carolyn Haines
