Basil Crackers

This month's Daring Bakers' Challenge is Crazy For Crackers. The host Dana McFarlane, a non blogger challenged the daring bakers to bake crackers. I have posted 3 cracker recipes before. I have been trying to get the perfect cracker for a while. Since I love the Britannia cream crackers and it is also my daughter's favourite, I wanted to recreate those crackers at home. This time I nearly succeeded. The taste is very near to the store bought cream crackers. For fun I added dried basil to the dough and the result was amazing basil falvoured crispy crackers. I am very happy with the result. My daughter couldn't stop munching these crispy crunchy crackers.

Recipe Source: King Arthur Flour
Makes 45 crackers:
All Purpose Flour/ Maida-1 1/2cups
Instant Yeast-2tsp
Baking Powder-1tsp

  1. Mix flour, sugar, salt, baking powder and instant yeast in a bowl.
  2. Add water, butter and oil in a saucepan and heat it until butter melts.
  3. Bring down temperature to warm.
  4. Add it to the dry ingredients and mix well.
  5. Knead for 2 minutes. Cover with a damp cloth and set it aside for 3-4hours.
  6. The dough will not rise much.
  7. Preheat oven to 200C.
  8. Divide the dough into two equal portions.
  9. Roll out a portion into a thin square. Trim sides with a pastry cutter.
  10. Cut out squares (2” * 2”) or rectangles ( 2” * 3”) out of the rolled out square.
  11.  Line a baking tray with parchment paper.
  12. Place the squares on the tray with out leaving any gap because while baking the crackers will shrink.
  13.  Prick the crackers with a fork.
  14.  Bake for 15-20minutes. Watch the crackers carefully because they tend to brown fast.
  15.  Remove crackers from oven and place on a wire rack for cooling.
  16. Store in airtight jar.
  17. Serve along with evening tea.

Before baking

After baking


Linking this to Srivalli's Cookie Mela. and Yeastspotting

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