WHOLE-GRAIN BUTTERMILK-CUMIN CRACKERS
These crackers give you the opportunity to experiment with different shapes.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 60
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and table salt. Add butter, and process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
- Transfer dough to a lightly floured surface, and allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with kosher salt; roll gently to press salt into dough.
- Cut dough into 4-inch-long leaf shapes, or other desired shape, and transfer leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer to wire rack to cool.
CRISPY BUTTER CRACKERS 4 WAYS
Make this one simple dough for four deliciously unique, crispy butter crackers! The key to making these crackers perfectly crisp is rolling out the dough into a very thin sheet, then baking them until completely golden brown. Feel free to try other flavor combinations with some of your favorite herbs and spices to really make these crackers your own.
Provided by Zac Young
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
- Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
- Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
- Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
- For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
- For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
- For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
- For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
- Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
- Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.
BUTTERMILK CRUMPETS
This is an American rendition of a British classic. Serve with your choice of savory or sweet toppings, like fruit spread and butter, double Devonshire cream, clotted cream, etc... I love using crumpets as a base for eggs Benedict. If you have an Instant Pot® you can use the yogurt setting and proof the dough much faster!
Provided by thedailygourmet
Categories Bread Yeast Bread Recipes
Time 1h40m
Yield 4
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, heat buttermilk and 1/2 cup milk to about 100 degrees F (37 degrees C). Sprinkle yeast and sugar over milk mixture, stirring once. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Combine flour and salt in a large bowl. Add yeast mixture and stir to combine, forming a soft dough. Cover and place in a warm place for 40 minutes or until doubled in size.
- Combine remaining 1/2 cup milk and baking soda in a small bowl. Stir mixture into dough until incorporated. Cover and leave for 30 minutes in a warm place.
- Heat a cast iron pan or griddle over low heat. Spray metal crumpet rings and place into middle of frying pan. Fill each ring with 1/2 cup of crumpet mixture. Cook for 4 or 5 minutes until bubbles appear and the edges are starting to set. Remove from ring and cook the top for 2 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 48.4 g, Cholesterol 6.1 mg, Fat 2.2 g, Fiber 1.9 g, Protein 9.4 g, SaturatedFat 1 g, Sodium 664.6 mg, Sugar 6 g
CUMIN CRACKERS
Provided by Molly O'Neill
Categories appetizer
Time 25m
Yield Forty-eight crackers
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
- Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
- Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 85 grams, Fat 6 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 11 grams, TransFat 0 grams
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- Whisk to combine the flour, salt and sugar. Add the butter and work with your fingertips until you get coarse crumbs (break it down more than you would a biscuit). Make a well in the center and pour in the buttermilk. Stir with a spatula to distribute the liquid, and once the dough starts to come together and there is no liquid dripping anywhere, stop mixing (and be conscious of not overmixing*). Lay a sheet of plastic wrap onto your counter and sprinkle with flour. Scrape the dough out onto it, then sprinkle more flour on top. Press it out into a flat disk and chill for at least 1 hour until it’s firm.
- Roll the dough out onto a piece of parchment paper fitted to a sheet pan (this way you can transfer it easily to the sheet pan later). You should make the dough as thin as possible and it should be rolled to cover all available space. Prick all over with a fork, brush with the egg wash, then sprinkle with salt and pepper, and any other garnishes you would like. Bake for about 35-40 minutes until golden brown. If you want them to be extra crispy, you can break them into shards and keep baking. Cool completely on a wire rack (and keep in mind that they crisp more as they cool). Enjoy!
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