Wednesday, May 29, 2013
Parmesan Seeded Crackers
I like these crackers a lot, they are crisp and i added a little parmesan cheese to the dough making them a little cheesy too. I also think they do look quite similar to the Jacob cream crackers, only that they are a little smaller in size here and if i want to compare to jacobs, i think they are a little heavier than the jacobs one but nonetheless, still very good. With this basic dough recipe, you can make your own variations like lemon thyme crackers, omit the seeds and add some lemon zest and some fresh thyme or maybe plain ones if you like, or use a combination of wholemeal flour and add some flax seeds, sesame seeds, etc. Just like normal crackers, you can choose to eat them plain or top with some cream cheese salmon spread or anyway you like. The dough is also easy to manage, easy to cut into shapes, you can either use your hand or a food processor to mix to form the dough.
I am baking these crackers with Joyce and Zoe for our bake along event, i am also looking forward to see what flavours they are making for these crackers and also do visit the rest too who will be joining us for this crackers bake. For our next bake along, the theme will be Cottony Soft Cheesecake. Any kind of soft light cheesecake will be accepted eg Japanese Cotton Soft Cheesecake, Featherlight Cheesecake with any flavours of your choice. You can check the internet for the recipes if you do not have one, all are welcomed to join. One friendly reminder, please only link new and current post. The linky will be opened on June 24, 2013 for 10 days, thanks !
Recipe ( from Williams Sonoma Essential of Baking ) with some changes
makes around 30 crackers, depending on the shapes and sizes
250gm plain flour
2tsp salt ** update ** i used coarse sea salt
1tsp poppy seeds
15gm cold butter
1/2 cup of dairy cream, plus 1/2 cup
1 handful of grated parmesan cheese
By food processor:
Combine the flour, sugar, salt and poppy seeds and pulse 2 times to mix. Add the grated cheese and pulse again to mix. Add shortening and butter and pulse 7-10times until mixture forms large coarse crumbs the size of peas. Pour in the cream and pulse a few times until dough comes together in a rough mass ( i added another 1/2 cup to the original )
Using a pastry scraper, scrape the dough onto a clean work surface and gently squeeze it together. Add few more drops of cream if dough will not hold a soft shape. Gently press dough into a disk, wrap in plastic wrap and let rest at room temperature for at least 20 mins or up to one hour. ( i chilled for 1/2 hour )
Position the rack in the middle of the oven and preheat to 180C. Line your baking sheet with baking paper.
Unwrap the dough disk and place on a lightly floured work surface. Cut the dough in half or 3, roll out the dough into a rectangular shape or square shape as thin as possible without tearing, dusting it with flour as needed to prevent sticking to the work surface. Trim the edges of the dough to fit the prepared pan, then carefully transfer the sheet to the pan. Cut the sheets into shapes desired using pizza cutter or sharp knife. Repeat with the other half. Bake one sheet at a time until the crackers are crisp and brown, about 13-15 minutes. Transfer to wire racks and let cool completely until crisp.If you hv baked the dough in sheets, break each sheet into pieces. The crackers are best when eaten fresh, and they can be stored in an airtight container for up to 5 days.
** update** at 12.51am may30
i just read in Jasline's post here that 2tsp of fine table salt will be much saltier than 2 tsp of coarse salt so if you are using regular table salt, you may want to reduce the amount of salt stated in the recipe.
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