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.