Cream Crackers Recipes

PARMESAN CREAM CRACKERS

Steps:

• Heat oven to 400 degrees. 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; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

CREAM CRACKERS

Steps:

• 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.

HOW TO MAKE CREAM CRACKERS - DELICIOUS, CRISPY CREAM CRACKERS MADE WITH REAL CREAM!!!

Steps:

• Place the flour, salt, sugar and baking powder in your mixing bowl. Mix this to combine and pour in the cream.
• Using a wooden paddle, mix until all of the cream has been absorbed.
• Using your hands, compress the dough in the bowl, turning and squeezing continuously. Avoid any kneading motion as you don't want any over-development of gluten.
• Turn the dough out onto your work surface and continue compressing the dough until all of the loose bits are incorporated into a single mass.
• Wrap the dough in cling wrap and allow this to rest for 30 minutes.
• After 30 minutes, unwrap the dough and cut it into 4 pieces. Working with 1 piece, pass it through your pasta roller on the thickest setting. Fold the sheet of dough in half and pass it through again. Continue doing this until the dough is smooth.
• Reduce the setting by 1 step and pass it through again. Continue reducing until the dough reaches a thickness of 3mm or 1 eight of an inch. Put this sheet aside and continue rolling the remaining 3 sheets.
• Cut the sheets length-ways down the center, then cut these strips into squares.
• Transfer the squares to un-greased baking sheets and poke 2 sets of holes into each square using a fork.
• Bake the squares in a preheated oven at 180c or 350f for about 8 minutes on each side until lightly browned and risen.
• Serve with the toppings of your choice. Simple or fancy, these go down a real treat.

CORN CASSEROLE WITH CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
• Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

HOW TO MAKE CRACKERS

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

PARMESAN CREAM CRACKERS

Steps:

• Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling, optional
• Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, 1/2 teaspoon 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; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.