Any Good Cracker Recipes willing to share?
I have a cookie press that someone gave me that I've never used, because the one time I had cookies from a cookie press, they tasted like dog biscuits (the baker apologized in advance.) It was not a strong sell for the use of a cookie press. But now . . . I'm gonna take it out of the back of the cupboard and make these crackers!
I have a copy of "Cookies and Crackers" from the Time Life "The Good Cook" series. I'll list the cracker recipes, I'll paraphrase the recipe(s) that interest you.
Baked "Potato Chips"
Uncle Max's Rye Crackers
Orford's Water Biscuits
Bath Oliver Crackers
Crackers with Cracklings and White Wine
Sesame Seed Wafers
Poppy Seed Crackers
Indian Fenugreek Crackers
Homemade Nut and Date Crackers
Caraway, Salt, or Cheese Straws
Hot Cheese Crackers
Thick Parmesan Crackers
re: blue room
re: blue room
alkapal, just in case, here are the chive crackers: makes 30
1 cup whole wheat flour
1/2 cup wheat germ
1/4 teaspoon salt
4 tablespoons butter, in pieces
1/4 cup fresh chives, chopped fine
3 to 4 tablespoons cold milk
Cut the butter into the flour, germ, and salt until it is like "coarse meal". Mix in the egg and chives and milk--do the milk just a spoon at a time--until you have a stiff dough that you can roll to 1/8 inch on a floured board. At 400F, bake 1 inch rounds for 10 minutes ('til light brown) on a buttered baking sheet. Cool on rack. These are from "Rodale's Naturally Great Foods Cookbook" by Nancy Albright. The correct name is "Chive Wafers" .
The "Homemade Nut and Date Crackers" might be almost a cookie--note the sugar--but imagine these with cream cheese--! They came from the book "The Bread Tray" by Louis P. De Gouy
1 cup flour sifted with 1/3 teaspoon salt
1 cup nuts, ground
1 cup dates pitted and ground
1 cup sugar
3 eggs beaten
Coat the nuts and dates well with flour. Mix sugar and eggs, add nut mixture. Roll out 1/4 inch thick, cut this flat piece in half and bake for 12 to 15 minutes at 350F, until firm. When completely cool, cut into pieces. Keep cool and dry.
The "Thick Parmesan.." are attributed to Elizabeth David, and sound like simplicity itself!
(Makes 12 crackers)
4 tablespoons butter, cut into pieces
1 cup flour
2/3 cup freshly grated Parmesan
1 egg yolk
First moosh the butter into the flour well , then the Parm and egg yolk, and 1 pinch each of salt and cayenne. Work it all together well, adding a few drops of water if it's too dry to roll out. Roll to 1/2 inch thickness, and cut into 1 inch circles. The crackers should go into the center of a 325F oven, until delicately browned, about 20 minutes. Tastiest when fresh and hot, of course. The recipe is from "Spices, Salt and Aromatics in the English Kitchen."
The potato "chips" are from Janet Kaplan, "Crackers and Snackers"
1 1/4 cups tepid water
1/4 cup potato flour
Into 3/4 cups of water, gradually whisk the potato flour. When smooth, add 1/2 teaspoon of salt and slowly whisk in the remaining water. The batter will be like thin mashed potatoes, which should be dropped by heaping teaspoons onto a buttered non-stick (I would use parchment paper covered) cookie sheet. 2 inches apart, it says, they must spread. Sprinkle with more salt. The oven should be preheated to 375F--cook the crackers for 15 minutes, then at 325F for about another 10 minutes until crisp and brown.
I admire you for doing crackers!
I have been making crackers lately. Still working on the perfect recipe, using the King Arthur Flour book as my guide. While rustling around in my kitchen gadget box, I discovered the PERFECT cutting tool. It is a hand-held ravioli cutter, with removable wheels so you can adjust the cracker size.
So, if you bought this on a whim years ago, pull it out for cracker-making. I bought mine for $8.95 at a now-out-of-business cookware shop.
I love this Fine Cooking recipe. I make it regularly. Use a pasta machine to roll really thin crackers--makes all the difference.
For the topping:
1 Tbs. sesame seeds
2 tsp. poppy seeds
2 tsp. fennel or caraway seeds
3/4 tsp. kosher salt
For the dough:
6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for rolling
2 oz. (scant 1/2 cup) whole-wheat flour
1 tsp. table salt
3 Tbs. extra-virgin olive oil
Position a rack in the lower third of the oven and heat the oven to 450°F.
Make the topping:
In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
Make the dough:
In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character.
Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week.
Rosemary & Sea Salt Crackers: Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt.
From Fine Cooking 89, pp. 45
October 15, 2007