Guess my break was longer than I expected it to be.Both my husband and my daughter were unwell in between and then once they got better I was occupied with too many things.Blogging completely took a back seat. Here I am, back now with this month’s Daring Baker’s Challenge.
Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
It’s been a busy day today and I just have a few minutes before I step out. I will write more in my next post. But for now presenting the yummiest crackers that I’ve ever made – Cheddar Oregano and Walnut Icebox Crackers. Wow the name itself sounds so tempting, isn’t it? It’s loaded with all my favorite ingredients.
We were asked to make two different crackers using different methods of forming. I chose the ““Icebox methods” to make the “Cheddar Oregano – Walnut Icebox Crackers” and the “Hand rolled method” for making the “Health Crackers”. I followed the recipes as is for the first one. Added chili flakes for the second one, just to give that extra kick;also substituted rosemary with oregano.
Makes about 40 crackers
1 1/2 cups rolled oats
1 cup plain (all-purpose) flour
1/2 cup wheat germ
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 cup + 1 1/2 tablespoon vegetable oil
1/2 cup water
1 large egg white
Sesame seeds, poppy seeds, nigella (onion) seeds, salt
Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.Preheat the oven to moderate 325°F. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice.Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven. Store in an airtight container and eat within two weeks.
CHEDDAR OREGANO AND WALNUT ICEBOX CRACKERS
Makes about 40 crackers
½ cup butter, well softened
2¼ cups grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons all-purpose (plain) flour
1 teaspoon salt
1/2 cup finely chopped walnuts
1/2 tablespoon dried oregano
1/2 teaspoon of chili flakes
Combine butter, oregano,chili flakes and cheese in a stand mixer and beat well (can also be done by hand). Add the flour, salt and nuts and stir to combine. Form the dough into two tight logs and wrap with cling film. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.Heat the oven to moderate 325°F.Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet. Bake about 10 minutes until golden brown.
Store in an airtight container and eat within three days.
I loved making these CRACKERS.Of the two,the Icebox Crackers were my favorite one.Thanks Dana for the great challenge!