Recipe by Chef floWer
I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst
Top Review by Chef on the coast
If I could rate these higher I definitely would! I doubled the batch and was SO glad I did! I used my bosche to mix the dough and that worked perfect. I found I didn't need the extra water - humidity might play a factor. The only thing I didn't do was crimple them. They baked nicely at 325 F for 20 minutes to obtain a nice golden color and turn crispy. I had these with some of recipe Recipe #11217 and it was out of this world! I think next time I will play around with the cheese/seeds and maybe add in some fresh ground black pepper. Thank you so much for posting! Can't wait for the family to get home and have some. :) Made for the January 2010 Aussie/NZ recipe swap.
- 2 cups bread flour, high grade
- 2 teaspoons baking powder
- 3⁄4 cup parmesan cheese, finely grated
- 3 tablespoons toasted sesame seeds
- 2 tablespoons poppy seeds (optional)
- 1⁄2 cup water, bath-temperature
- 1 1⁄2 teaspoons salt
- 2 tablespoons white sugar
- 2 tablespoons olive oil or 2 tablespoons avocado oil
- 1⁄4 cup water, extra hot water
Directions See How It's Made
- Heat oven to 160°C (150°C fanbake), with the rack just below the middle.
- Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.
- Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
- Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.
- Flavour develops fully after about 12 hours.