Cream Cracker Recipe from Britain

Cream Cracker Recipe from Britain

 Ingredients:
 For the Sponge Base: 100g strong bread flour 1.5g fresh yeast 1/2 tsp sugar pinch of salt 40ml water For the Dough: 200g plain flour, sifted 1 tsp malt extract 85g lard 2g baking soda 5g salt 120ml water Celtnet recipes chicken recipe divider Cream Cracker

Preparation:
Begin with the sponge base. Heat the water until lukewarm then add the yeast and sugar. Whisk to combine, cover and set aside in a warm place for 15 minutes to prove (until the mixture becomes frothy). Add the flour and salt to a bowl then form a well in the centre and pour in the yeast mixture. Beat into the flour until you have a soft dough then cover with clingfilm (plastic wrap) and refrigerate over night to rise. The following day, bring the dough out of the refrigerator and allow to come to room temperature. Heat the remaining water until lukewarm then rub the lard into the flour until the mixture resembles fine breadcrumbs then add this along with all the remaining ingredients (except the water) to the sponge dough base. Mix well then add enough water to bring the mixture together as a slightly soft dough (you should need almost all the water). Knead for about 10 minutes then place in a greased bowl, cover and set aside for 2 to 3 hours, or until doubled in volume. When well risen, knock the dough back then turn onto a lightly floured surface. Roll the dough out to a rectangle about 1cm thick then fold the dough over and roll out again. Repeat the folding and rolling process 6 times in all to produce the layers in the crackers. Once done, roll the dough out to about 3mm thick then cut into squares about 4cm per side. Transfer these to lightly-greased baking trays, cover and set aside to rise for 20 minutes. Pre-heat an oven to 240°C and add the baking trays. When the dough is ready prick the top of each with the tines of a fork then transfer to the oven and bake for about 6 minutes, or until puffed up and golden. Allow to cool before serving.

Carrots and Cream Cheese Cracker Dip

Carrots and Cream Cheese Cracker Dip
Ingredients:

•     1 (8 ounce) softened cream cheese
•     1 (1/4 ounce) individual packet dry washington's golden broth seasonings
•     1/3 cup finely chopped carrot
•     1 tablespoon milk
•     onion powder, to taste

Directions:

    Mix all ingredients together. May need to add more/less milk for desired consistency.
    Serve with crackers or carrots.

Cream Crackers

Cream Crackers
Ingredients:

•     2 cups cake flour
•     1 teaspoon salt
•     1 1/2 teaspoons sugar
•     1 teaspoon baking powder
•     2/3 cup heavy cream

Directions:

•     Preheat the oven to 350°F.
•     Use an ungreased cookie sheet.
•     Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
•     Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).
•     Turn the dough onto a lightly floured surface and.
•     roll it out to a thickness of about 1/8 inch.
•     Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.
•     Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.

Parmesan Cream Crackers

Parmesan Cream Crackers

Ingredient:

• Rolling the dough 1/4-inch thick, 
• 1 cup all-purpose flour, more as needed
• 1/2 teaspoon salt
• 1/2 cup finely grated fresh Parmesan cheese 
• 4 tablespoons unsalted butter
• 1/4 cup cream or half-and-half, more as needed
• Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).

Instruction
Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I only needed the ingredient levels as listed to pull the dough together.)

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 1/2-inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Cream Crackers

Cream Crackers
Ingredients:

• 2 cups cake flour
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 2/3 cup heavy cream

Directions:

Preheat the oven to 350°F.

Use an ungreased cookie sheet.

Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.

Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).

Turn the dough onto a lightly floured surface and.

roll it out to a thickness of about 1/8 inch.

Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.

Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.

Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.

Remove and place on a rack to cool.

Calories in Cream Crackers

Calories in Cream Crackers

Nutrition Facts
Serving Size 2 crackers (15 g)
Per Serving %         Daily Value*
Calories 69

Calories from Fat 19

Total Fat 2.1g       3%

Saturated Fat 0.7g       3%

Cholesterol 0mg       0%

Sodium 80mg       3%

Carbohydrates 10.9g      4%

Dietary Fiber 0.7g       3%

Sugars 0.2g

Protein 1.7g

Vitamin A 0% ·
Vitamin C 0%
Calcium 0% ·
Iron 0%