|Crispy and flaky crackers, these are good on it's own!|
1 cup all-purpose flour
1 tsp. sugar
1 tsp. salt (omit if using salted butter)
1/2 tsp. coarsely ground pepper
1/2 tsp. poppy seeds
1/2 tsp. sesame seeds
1/2 tsp. mustard seeds (used mustard powder instead)
1/2 Tb. solid vegetable shortening, at room temperature
1/2 Tb. cold unsalted butter (I used salted)
1/4 cup heavy cream, plus more, if needed
|dock before baking to prevent puffing|
Directions using hand power method:D
In a small bowl, stir together the flour, sugar, salt, pepper, poppy and sesame seeds. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture forms large, coarse crumbs the size of peas. Pour in the 1/4 cup cream and mix with a fork until a rough mass forms.
Using a plastic pastry scraper, scrape the dough out onto a clean work surface and gently squeeze it together. Add a few more drops of cream if the dough will not hold a soft shape. Gently press the dough into a disk, wrap it in plastic wrap, and let rest at room temperature for at least 20 minutes or for up to 1 hour.
Preheat an oven to 350°F(Mine at 160DegC). Line a half-sheet pan or rimless baking sheet with parchment paper.
Unwrap the dough disk and place on a lightly floured work surface. Roll out the dough into a rectangular sheet as thin as possible without tearing, dusting it with flour as needed to prevent sticking to either the work surface or the rolling pin. Trim the edges of the dough to fit the prepared pan, then carefully transfer the dough to the pan. Alternatively, using a pizza wheel or a sharp knife, cut the sheets of dough into shapes and place on the pans. (I used the pasta machine to roll out the dough before cutting into rounds and bake).
Bake 1 sheet of crackers at a time until they are crisp and brown, 12 to 15 minutes. Transfer to wire racks and let cool completely until crisp. If you have baked the dough in sheets, break each sheet into shards.
The crackers are best when eaten fresh, store unfinished crackers in an airtight container to retain their crispiness.
|These are from another recipe without shortening which produces less flaky crackers|
I am linking this post to Bake Along event hosted by lena of frozen wings who chose this crackers recipe, Joyce of Kitchen Flavours and Zoe of Bake for Happy Kids. Please click on the link below to see the rest of the bloggers' posts.