i made crackers! soooooooooooooo good
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| 1 | i have had this recipe for along time and never used here it is its an alison (God bless her )holst 2 cups plain flour then you can add what you like in terms of flavour i put in maggi onion soup once kids love a good tablespoon or two of masterfoods garlic and herb salt of course then omit the other salt bang all the dry ingredients in the food processor and the butter cut dough into three roll really thinly i will never buy storebought again! Edited by pheebs1 at 2:20 pm, Mon 3 Oct pheebs1 - 2011-10-03 14:11:00 |
| 2 | The member deleted this message. sam284 - 2011-10-03 14:14:00 |
| 3 | Thanks pheebs what a great idea will definitely give it a go! Thanks for sharing. summer04 - 2011-10-03 14:16:00 |
| 4 | yes thats right no need to turn oven back on as we no longer want to cook them just crisp them Edited by pheebs1 at 2:20 pm, Mon 3 Oct pheebs1 - 2011-10-03 14:18:00 |
| 5 | and you can quite happily double the recipe once you get the hang of it and the food processor normal size will easily accommodate 4 cups of flour add poopy seeds and or linseeds to make healthier pheebs1 - 2011-10-03 14:23:00 |
| 6 | The sound great, not sure of the golden syrup, though. Cracker Crackers You can add powdered stocks, or milk and sprinkle stock powders or salt on top. I also make very small crackers to serve with a nice dip, etc. Very nice with cream cheese, salmon and caviar. pickles7 - 2011-10-03 15:38:00 |
| 7 | Thanks for the recipes.. will try them. books4nz - 2011-10-03 15:45:00 |
| 8 | for some reason the golden syrup works and its nice not to have to put pheebs1 - 2011-10-03 16:00:00 |
| 9 | poopy seeds. Never heard of those are they as nice as poppy seeds rozke - 2011-10-03 16:04:00 |
| 10 | ha ha ha! pheebs1 - 2011-10-03 16:07:00 |
| 11 | I found the oil was good to work with over butter, I have made them with butter, oil is better distributed. Flour is not an issue, as you say, you can "taste" self raising, I am lucky and don't. I have a pic some where I will post it when and if, I find it. pickles7 - 2011-10-03 16:19:00 |
| 12 | rozke wrote:
lol pickles7 - 2011-10-03 16:20:00 |
| 13 | They sound great - I'm a big cracker fan. When you have the mixture in the food processor, are you using the dough blade? I'm still coming to grips with mine..... mazzy1 - 2011-10-03 17:12:00 |
| 14 | Ooo, great recipe pheebs, definitely adding that one to my collection! craig04 - 2011-10-03 18:46:00 |
| 15 | pheebs1 wrote: lythande1 - 2011-10-03 19:52:00 |
| 16 | This reminds me of something my Mum made that had us all in stitches. She was given a 'cooking for your pet' book - ha!! There were some pet treats in it which were basic flour fat and cheese. Once they were made we ended up eating them and the dog got very few!!!!!! pom-pom - 2011-10-03 20:07:00 |
| 17 | the golden syrup might make them slightly sweetishif you make them plain but i always put so much other stuff in i never taste it pickles7 love to see a picture of yours! what kind of oil do you use? i use the blade attachment so my butter is really well distributed pheebs1 - 2011-10-04 08:38:00 |
| 18 | http://images.trademe.co.nz/photoserver/46/189511146_full.jp pickles7 - 2011-10-04 10:18:00 |
| 19 | They do look professional Pickles7. Since you cut them in circles do you reroll the scraps of dough or does that make this mixture tough? greerg - 2011-10-04 10:21:00 |
| 20 | Yes I do re-roll the scraps, just lay the pastry out flat over a largish area. had to go get the pic from another blog I am a member of. lol . Edited by pickles7 at 10:44 am, Tue 4 Oct pickles7 - 2011-10-04 10:39:00 |
| 21 | Thanks Pickles. greerg - 2011-10-04 17:12:00 |
| 22 | Awesome stuff! I tried my own a few months ago too. :-) Loved em. nzl99 - 2011-10-04 18:25:00 |
| 23 | I made some of Annabel Langbein's Lavosh - they were delish. Trouble was, we ate them too quickly. gardie - 2011-10-04 20:54:00 |
| 24 | Gardie can you or any one with the recipe to Annabels lavosh post it please ?? m41 - 2011-10-04 21:07:00 |
| 25 | Annabel Langbeins Sesame Lavosh 1 cup plain flour To finish: extra virgin olive oil Preheat oven to 165ËšC and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough. Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through. Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden – about 15-18 minutes. Allow to cool fully then store in an airtight container. mightyone - 2011-10-06 11:13:00 |
| 26 | pheebs, just made those, oh yum, thank you for sharing. My only problem was that I didn't roll them quite thin enough, so they haven't crisped up as much as I would have liked. Never mind I know what to do next time. cgvl - 2011-10-07 19:24:00 |
| 27 | Cgvl - from above 'cool on a rack till theyre all done then if you like them really crispy like i do place them all back in the oven in a big roasting tray and turn the oven off 'leave for an hour or so till crispy' music_note - 2011-10-07 23:14:00 |
| 28 | pheebs1 wrote:
Thanks for this recipie pheeps1, made these earlier this morning. They are delicious.......in fact I see that they have just about all gone. jen211 - 2011-10-08 11:31:00 |
| 29 | Going to try these adding a tsp of ground cummin seeds. taurus2005 - 2011-10-19 11:25:00 |
| 30 | bump for pickles crackers uli - 2012-10-17 21:10:00 |
| 31 | Yum Im going to make these - my husband goes through crackers like nobodys business! antoniab - 2012-10-18 08:16:00 |
| 32 | great to see people making their own! putting them all back in a turned off oven at the end definately makes for a crispy cracker pheebs1 - 2012-10-18 09:02:00 |
| 33 | oh also i have taken to baking them longer and lower at around 150-160 as i hate a brown cracker pheebs1 - 2012-10-18 09:05:00 |
| 34 | pheebs1 wrote:
Thanky you for sharing that recipe. I am going to give them a try as they sound so delicious. kiwitrish - 2012-10-18 09:44:00 |
| 35 | These are heavenly Cheese crackers 2 cups flour Preheat the oven to 180°C. Place the flour in a food processor then add the butter and pulse to form fine breadcrumbs. Add the cheese and 3/4 cup water and continue to pulse until a dough starts to form. Tip the dough on to a floured bench and lightly knead until it comes together. Divide the mixture into 3 and roll each portion out very thinly. Sprinkle with flaky sea salt, and roll again very lightly to stick the salt to the dough. Cut into rectangles then place on a baking tray. Prick all over with a fork then bake for 5-7 minutes or until light golden and crisp. flower-child01 - 2012-10-18 10:18:00 |
| 36 | pickles7 wrote:
those crackers look great. lyndyhopper - 2012-10-18 22:10:00 |
| 37 | I grind flax seed, sesame seed and sunflower seeds together and use this in my mix along with whole sunflower, sesame and poopy seeds. My base recipe is 2 c wholemeal flour, 1 tsp BP, 1/2-1 tsp salt (himalayan) 2 tbsp oil, and water to make kneadable dough. I also smoke my own peppercorns and these are a great addition (2 tbsp) too. I'm going to add garlic, rosemary and parmesan to my next brew. horizons_ - 2012-10-20 12:30:00 |
| 38 | gardie wrote: These are just the best, I make them quite often and yes, they to go too quickly. lodgelocum - 2012-10-20 15:14:00 |
| 39 | just made those lavoshe crackers ... amazing!!! I'd made some before with linseed, sesame and pumpkin seeds, but the lavoshe were way better!!! caitlin - 2012-10-27 19:27:00 |
| 40 | I know, lavosh crackers are so yum, I make a batch, next minute they are all gone!!!!!!!! But I am going to try the cracker crackers recipe above, they sound yum too... Edited by lodgelocum at 9:10 pm, Sat 27 Oct lodgelocum - 2012-10-27 21:09:00 |
| 41 | Google Donna Hays Pear Waffers- they are great. My new fav to serve up with a cheese platter and especially yum with blue cheese. The recipe says 15 mins each side but i usually cook for 20..they need to start going quite brown before you take them out. Also make sure you line a baking tray with plenty of baking paper to make the cleaning up easier:) Sounded interesting so I goggled and found this. http://recipes.howstuffworks.com/homemade-ginger-crackers-fi Quotegeldof (87 ) 9:01 am, Fri 12 Oct #4 bev00 - 2013-10-13 00:19:00 |
| 42 | fantastic TA, I so will try these motorbo - 2013-10-13 09:16:00 |
| 43 | recycling cwackers bev00 - 2014-10-13 23:14:00 |
| 44 | These are really nice and easy to make From Wendyl Nissen Swedish Crackers 220g wholemeal flour 220g rolled oats (wholegrain if you can get them) 2 teaspoons salt 150g sunflower seeds 75g sesame seeds 75g linseeds 40g pumpkin seeds 700ml warm water 1 tablespoon olive oil Mix all the dry ingredients together in a large bowl and add the water and oil Oil a very large oven tray or 2 smaller ones and pour the mixture onto the trays lt should be the consistency of porridge Spread as thin as possible and then put in a 130C oven for 15 minutes Remove and cut into pieces as desired Put back in the oven and bake for 1 hour or until they are golden and crisp You may need to cook longer as the instructions say 1-2 hours griffo4 - 2014-10-14 21:10:00 |
| 45 | Swedish Crackers Just made these today but l used fan bake this time as they took forever otherwise but very moreish l remember them taking ages last time l made them so just thought l would let you know that fan bake may be needed makes 2 oven trays plus a small amount on third tray, last for ages if you put them in a container and forget about them Edited by griffo4 at 4:24 pm, Wed 15 Oct griffo4 - 2014-10-15 16:21:00 |
| 46 | I made a new recipe today from Helen Jackson & I wouldn't bother again ...not very nice. samanya - 2014-10-15 17:08:00 |
| 47 | griffo4 wrote:
I did these last week and they were eaten within a day. uli - 2015-10-13 13:44:00 |
| 48 | They are yummy Uli, glad you liked them l must make some more soon they seem to disappear round here as well griffo4 - 2015-10-13 14:22:00 |
| 49 | I make Annabel Langbein's Lavosh all the time, I no longer buy crackers as we much prefer these. I add nigella seeds instead of the black sesame seeds, sometimes finely grated parmesan cheese and rosemary instead of oregano, onion and garlic powder. They are also nice with cumin seeds, nigella seeds and a pinch of curry powder added, omitting the sesame seeds, the variety of additions are endless. Edited by nauru at 2:45 pm, Tue 13 Oct nauru - 2015-10-13 14:38:00 |
| 50 | uli wrote: pickles7 - 2015-10-14 16:31:00 |
