“You see things and you say ‘Why?’ But I dream things that never were and I say ‘Why not?’”
George Bernard Shaw

It’s been a cracker of a July! I crept silently into Daring Bakers on the 2nd of July dreading what I would see. We’ve had the worse summer ever, the hottest, coupled with extended power cuts and monsoons that threaten to fail. Imagine my delight at seeing crackers … just perfect for the season. I had a go at two of the four recipes – Seedy Crisps {ah-mazing} and Health Crackers which were good too, maybe too healthy, but nice with cheese and onion jam!

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

Delicious, light, addictive, versatile and simple to make, crackers can’t get better than this. I love baking savoury crackers; to date my favourite were Ottolenghis Olive Oil Crackers. These Seedy Crisps are now vying for top place!It was time to get a little creative as the dough was very simple to roll out. It rolls out really thin so I stamped out some fluted circles from the well behaved dough and baked a batch in my shallow tart tray. I was thrilled to see how well they came out, bite sized and perfect.The good thing is that these seedy crisps for canapes are make ahead, healthy and a great discovery! This was the part of the challenge I loved most, the gentle nudge that Dana gave us towards getting creative! The little canapes filled with a creamy cheesy chicken topping stole my heart!Beautiful little bites! Dress them up as you like … fill ‘em up with a light chicken filling, or caramelised onion jam with blue cheese, maybe a mushroom – red onion olive oil filling, a salsa {peach, tomato, mango} … or get more adventurous and use seasonal fresh fruit and cheese. The pooch was uber delighted to get the little baked leftovers and came out of her bowl covered with sesame and poppy seeds. She is still as naughty as she is charming! I didn’t get a seedy picture coz by the time I grabbed my camera, Coco had made a meal of every last crumb! Crackers!!I used the red harissa which I made recently in the chicken topping and tomato salsa. I served some crackers with the Caramelised Onion & Garlic Jam I make often … good choices for both these crackers. I have included the remaining two recipes below and will attempt try them soon. Our talented host Dana hasn’t entered the world of blogging but has been a Daring Baker for a couple of years. Cheeses can be swapped, flours altered and spices changed; I encourage creativity! As long as you a making small crispy platforms on which to add a myriad of toppings, you are on the right track, she says.

Pepper Jack and Oregano Crackers (Roll with pasta rollers or by hand):
Servings: Approximately 80 crackers
Ingredients
1⅔ cups (400 ml) (235 gm) (8¼ oz) all-purpose (plain) flour
2¼ cups (540 ml) (225 gm/8 oz) grated pepper jack cheese, firmly packed
2 teaspoons (10 ml) (1 gm) dried oregano
½ teaspoon (2½ ml) (3 gm) salt
½ teaspoon (2½ ml) (½ gm) black pepper
½ cup (120 ml) (4 fl oz) vegetable oil
½ cup (120 ml) (4 fl oz) water
Spice topping
¼ teaspoon (1¼ ml) (1/8 gm) cayenne
1 teaspoon (5 ml) (3 gm) kosher salt
1 teaspoon (5 ml) (5 gm) sugar
Directions:
1. Combine the spice topping and set aside.
2. Grate the cheese and put in the bowl of a food processor with flour, oregano, salt and pepper and pulse to combine. This can also be done by hand.
3. Add the oil and pulse until the consistency of wet sand is reached.
4. Add enough water for the dough to come together.
5. Form the dough into two disks, wrap with cling film and refrigerate for several hours or overnight.
6. Heat the oven to moderate 325°F/160°C/gas mark 3.
7. Working with a quarter of the dough at a time, either use a rolling pin or roll out in your pasta rollers to 1/8 of an inch (3 mm) thick. If you use pasta rollers, ensure the dough is well floured so as not to stick.
8. Cut the strips into cracker shapes or cut out using a cookie cutter.
Transfer to a parchment lined cookies sheet and sprinkle with the spice mixture.
10. Bake for 20-25 minutes until medium golden brown.
11. Store in an airtight container and eat within three days

Cheddar, Rosemary and Walnut Icebox Crackers (form into a log and slice):
Servings: Approximately 48 crackers
Ingredients
½ cup (120 ml) (1 stick) (115 gm/4 oz) butter, well softened
2¼ cups (540 ml) (225 gm/8 oz) grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons (285 ml) (190 gm/6oz) all-purpose (plain) flour
1 teaspoon (5 ml) (6 gm) salt
1/2 cup (120 ml) (60 gm/2 oz) finely chopped walnuts
1 tablespoon (15 ml) (1¾ gm) finely chopped rosemary
Directions:
1. Combine butter, rosemary and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt and nuts and stir to combine
3. Form the dough into two tight logs and wrap with cling film
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 160°C.
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within three days
9. Try this recipe with different cheeses, nuts (or no nuts), and spices. Get creative!

It’s been a fun daring July with quite the perfect challenge which has opened up a whole new window to creative baking. Crisp, versatile and popular, savoury snacks are always welcome, and I’m looking forward to trying the recipes above. I ♥ Daring Bakers!

Thank you Dana, and thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see our  daring bakers go creatively crazy over crackers!!!

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Recipe: Seedy Crisps

Summary: Delicious, light, addictive, versatile and simple to make, crackers don’t get better than this. I made some seedy crisps for canapes with the same dough too.

Servings: Varies depending on thickness; approximately 30 crackers and 15-18 canapes  {I made 1/2 recipe which I’ve shared below, minimally adapted}

Prep Time: 15 minutes
Total Time: 40 minutes plus resting time
Ingredients:

• Crackers
• 1 cup/ 160 gm whole wheat four
• 1 cup/ 120gm all-purpose (plain) flour
• 1/3 cup / 40 gm poppy seeds
• 1/3 cup / 40 gm sesame seeds
• 1½ tsp table salt
• 1½ tsp baking powder
• 1 tsp garlic powder/granules
• 3 tbsp /45 ml olive oil
• ¾ cup / 175 ml water {approx}
  
• Chicken Topping for approx 20 canapes
  
• 2 boneless chicken breast, cut into 2 fillets each
• 1 tsp Worcestershire sauce
• {Marinade}
• 1 cup /250ml cultured buttermilk
• 1tsp red harissa {recipe here}
• Juice of 1 lime
• Salt to taste
• Tomato salsa
• 3-4 tomatoes, deseeded, chopped fine
• 2 cloves garlic, chopped fine
• Juice of 1/2 lime
• Fresh coriander, finely chopped
• 1/4tsp red harissa {recipe here} or finely chopped deseeded green chili
• Salt to taste
• 1 tbsp extra virgin olive oil

Method:

1. Crackers
2. Mix the flours, seeds, salt and baking powder in a large bowl.
3. Add the oil and stir until combined.
4. Add  1/2 cup of water to begin with, and then more as required  until the dough comes together.
5. Knead the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.
6. Thermomix: Place all ingredients in TM bowl. Mix at speed 6 for 30 seconds, and knead in closed position for 2 minutes.
7. Divide the dough into 4 parts. Roll out really thin on parchment paper, transfer to a baking tray and score with a pastry cutter.
8. Bake at 230C for 25-30 mins {I used the lower element only. If you use both elements, then it will take lesser time}
9. I used 1/4 dough to make about 2 dozen crisp canapes.
10. Crackers/canapes will keep for a week in an airtight container.
11. Chicken topping for canapes
12. Make the marinade by whisking together buttermilk, red harissa, lime juice and salt. Mix in the chicken and marinate overnight {or 3-4 hours}
13. Drain the marinade, then pan fry the chicken in 1-2 tsp of olive oil.  Add the Worcestershire sauce once all the liquid has evaporated.
14. Chop up the chicken and add all remaining ingredients. Taste and adjust seasoning if required. You can fill and refrigerate shells until ready to serve, else fill just before serving.
15. Tomato salsa
16. Mix together all the ingredients and allow flavours to mature for an hour or so.

Recipe: Health Crackers 

Summary: Healthy in every way, these would go well with a thick dip or with a variety of toppings. {I made 1/2 quantity, about 40 crackers. The recipe below is for the full quantity}

Prep Time: 5 minutes
Total Time: 40 minutes plus resting time
Ingredients:

• 3 cups /240 gm rolled oats
• 2 cups /280 gm plain all-purpose flour
• 1 cup / 80 gm wheat germ
• 3 tablespoons / 40 gm sugar
• 1 teaspoon salt
• ¾ cup / 180 ml vegetable oil
• 1 cup  /240 ml water
• 1 large egg white
• Cracker topping
• Sesame seeds, poppy seeds, nigella (onion) seeds, salt
• Salt for sprinkling

Method:

1. Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer.
2. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.
3. Thermomix: Place all ingredients in TM bowl. Mix at speed 6 for 30 seconds, and knead in closed position for 2 minutes.
4. Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.
5. Preheat the oven to moderate 160°C.
6. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers.
7. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
8. Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice.
9. Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven.
10. Store in an airtight container and eat within two weeks.
11. Serve with cheese and Caramelised Onion & Garlic Jam, or Salsa, or a roasted red bell pepper dip, or topped with the chicken above.
12. Note: You can omit the egg white for a vegetarian version. Roll the topping in gently on top.

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