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.
Makes 45 crackers:
Ingredients:
All Purpose Flour/ Maida-1 1/2cups
Instant Yeast-2tsp
Baking Powder-1tsp
Sugar-1tsp
Salt-1/2tsp
Water-7tbs
Butter-2tbs
Oil-2tbs
Basil-1tbs
Procedure:
- Mix
flour, sugar, salt, baking powder and instant yeast in a bowl.
- Add water,
butter and oil in a saucepan and heat it until butter melts.
- Bring
down temperature to warm.
- Add it
to the dry ingredients and mix well.
- Knead
for 2 minutes. Cover with a damp cloth and set it aside for 3-4hours.
- The
dough will not rise much.
- Preheat
oven to 200C.
- Divide
the dough into two equal portions.
- Roll
out a portion into a thin square. Trim sides with a pastry cutter.
- Cut
out squares (2”
* 2”)
or rectangles ( 2”
* 3”)
out of the rolled out square.
- Line a baking tray with parchment paper.
- Place
the squares on the tray with out leaving any gap because while baking the
crackers will shrink.
- Prick the crackers with a fork.
- Bake for 15-20minutes. Watch the crackers
carefully because they tend to brown fast.
- Remove crackers from oven and place on a
wire rack for cooling.
- Store
in airtight jar.
- Serve
along with evening tea.
Before baking
After baking
Enjoy!
Linking this to Srivalli's Cookie Mela. and YeastspottingLabels: BAKES, BASIL, CRACKERS, DARING BAKER CHALLENGE, EGGLESS, FLOUR, SAVORY, SNACKS, YEAST
