Today is the reveal date for my first entry into the Daring Bakers Challenge. Sarah from All Our Fingers In The Pie has challenged us to make crisp crackers or flatbreads. Now I don't think I have ever contemplated making my own crackers but this is what I love about taking part in these challenges - it forces you to try something new.
The original recipe
that I found uses whole wheat flour but I have read so much about Spelt flour
over the last few months that I decided to try it out with these crackers. I
chose seeded spelt flour made by Sharpham Park with the added benefit that it is
grown in Britain. I couldn't believe how quick and easy it was to make these
little biscuits until that is, it came time to rolling out the mixture. It is
really difficult to get them thin enough to resemble a store bought cracker so
I did some more research on the internet and came across a tip from Smitten
Kitchen. Although she hadn't tried it, she suggested using a pasta machine to
roll the dough out. I hauled mine out from the back of my cupboard, checked
that there was no playdough still stuck to it and gave it a whirl. At first I
tried to put all the dough through at once but it was just too messy. After a
few failed attempts I tried putting through just enough dough to make one
cracker at a time and bingo - perfect thickness every time.
My first batch of
these disappeared before I even had time to photograph them so I would say they
are going to be a firm favourite in our household.
My only word of
caution is watch them like a hawk when baking. They go from nicely crisp to overdone very, very quickly.
Spelt Crackers
For the printable version - click here
Prep time: 20 mins
Cook time: 18 mins
Total time: 38 mins
Yield: 24 crackers (depending on size)
Ingredients
- 155g seeded spelt flour (or wholewheat flour)
- 5ml sea salt flakes
- 2.5ml caster sugar
- 55g salted butter, cubed
- 50 - 60ml cold water
- Preheat oven to 200C.
- Add flour, salt, sugar and butter to a food processor and whizz together until mixture resembles fine breadcrumbs.
- Add water and whizz again until a soft dough is formed.
- Remove from food processor and knead gently using some extra flour if needed to form a smooth dough mixture.
- Roll out evenly to about 3mm thickness and cut out the shape required.
- Place on a baking tray lined with baking paper and place in the oven for approx 15 - 18 mins.
Recipe Adapted from King Arthur Flour and Smitten Kitchen
Written by Angela Darroch
Blog checking lines: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!
