Seeded cracker, Cheese Cracker

My girl loves Pepperidge Farm® cheese cracker.  You know the one in fish shaped.   In fact, she just finished one packet all by herself.

I didn't know making cracker is so easy.  So when Bake Along came out with a Seeded cracker theme, I know I must attempt at least for once.  (oops I realised that by the time I baked these, the submission date is over).

Afterall, these packet flavoured crackers are full of artificial flavouring which I am not too keen to feed my kids often with.

I have done two flavours, one for my girl and the other for the adults.  It was relatively easy to put together this recipe except that I added on 2 more tbsp of cream as I find that it was a little dry.

Also I didn't use a food processor as I was too lazy to bring it out.  Instead I used a mixer and later on use my hand to bring the dough together.

Perhaps I over worked the dough and resulted in a little shrinkage when I used a cookie cutter to cut.  Thus this explains why my crackers were out of shape.  Definitely must roll really thinnly to ensure that it is bone crisp.

Overall, this recipe is a winner.  It was totally addictive and I am not sure whether by the time hubby comes home, will there be any left for him.

Seeded Cracker

What you need:

131g plain flour

1 tsp sugar

½ tsp salt

½ tsp black pepper coarsely grind 

½ tsp poppy seed

½ tsp white sesame seeds

½ tsp black sesame seeds

6g shortening

6g cold unsalted butter

¼ cup heavy cream

Cheese Cracker

What you need:

131g plain flour

1 tsp sugar

½ tsp salt

½ tsp black pepper coarsely grind 

3 tbsp grated parmesan cheese

6g shortening

6g cold unsalted butter

¼ cup heavy cream

Method:

Mix the dry ingredients together.

Then add in the cream. 

Using a whisk, bring everything together to form a dough.  You might have to remove the whisk and using hand bring all the remaining ingredients into a ball.

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. 

Position the rack in the middle of the oven and preheat to 180ºC.   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 have 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.

Cheers