Guenter's crackers - A Taste of Vegetarian Cookbook

[versaceyoyo]

Recipe Name:  Guenter's crisp crackers
Book Name:  A Taste of Vegetarian
Tweaking details: Nothing major, just added a seed mix instead of the suggested 1 tbs of poppy or sesame seed.
Review: These were very easy to make and were an instant hit, even with the 4 yo who ate at least 10 straight off the baking tray.  If you are a salt fiend like me you might want to sprinkle some sea salt over the top of the crackers before putting in the oven.  Makes about 60.
Score: 5/5

[Ceejay]

Thanks for this one versaceyoyo... I've been meaning to try it! 

[Zan]

Would love this recipe, want to try making some crackers.

[cookie1]

They look good. I think I tried it once but I wasn't very succesful. You have inspired me to try again.

[judydawn]

On it's way Zan.

[Zan]

Thanks Judy you are amazing.

[versaceyoyo]

I have made crackers before (different recipe) and didn't rate them, but these were really good.  Judy where would we be without you?

[bkmundt]

Yes, I agree that these are great. A pasta maker to roll out the dough to a consistent thickness is VERY useful. Otherwise you'll have some on your tray out of the oven which are over done and some that are not crisp enough - unless you're very skilled at rolling consistant thicknesses with a rolling pin. My husband used to make these when he was a consultant to take to demos, and everyone were always impressed.

[versaceyoyo]

Yes, I agree that these are great. A pasta maker to roll out the dough to a consistent thickness is VERY useful.

What a great idea - can't believe I didn't think to do that.  Would definitely help with the consistency.  Mine were a bit 'rustic'!

[Sonan]

hi guys
if anyone has a minute, I would love to try this recipe as well.... thanks muchly   

[judydawn]

Will do Sonan.

[Zan]

Wish I'd read the pasta maker bit before making these this morning! Took ages and all my energy to roll them out and wasn't that consistent.
Will def try them again.

What number on the pasta maker did you roll them to?

[Sonan]

thank you Judy 

I will need to buy a pasta machine now.....luckily I work in a kitchen store !!

Here is a recipe I have been meaning to try as well.....not thermy converted as yet......

Home-made Crackers
This is a great recipe for your children to help with, by measuring the flour or cutting out the shapes. If you have a Pasta maker, pull it out for this recipe, otherwise a rolling pin is ok.
 

2 cups of Organic Plain Flour (Wholemeal or White)
1 teaspoon Salt
2 tablespoon of Additive Free Butter
Warm Water
 
1. Preheat oven at 230°C

2. In a bowl, place flour and salt. Add the butter (softened)

3. Rub the butter and flour into breadcrumbs. Slowly add warm water to form a workable dough.

4. On a floured board, rollout very thinly. OR

5. If you have a pasta machine, place the dough though on No 2 and then on No 6.

6. Place non-stick baking sheet on a tray and pop into the oven to warm

7. Back to your thin dough, cut into squares, rounds or strips and place the uncooked biscuits on the hot baking tray (with non-stick
baking sheet). Prick each biscuit with a fork. Sprinkle with a little bit of herb salt or your preferred seasoning.

8. Bake for 3 minutes or very lightly coloured. (The more you cook, the quicker they brown.)

[Cornish Cream]

This is what you need, the ultimate rolling pin
http://www.josephjoseph.com/kitchen-tools/adjustable-rolling-pin

[judydawn]

Looks interesting CC.  I have never been a pastry making person and even with the TMX doing most of the work, I still find I hate making it.  It is the rolling out bit I don't like, you have to rest it in the fridge then it comes out so hard that I find it difficult to roll.  When I do finally get it into the tin, often having to put bits and pieces in to fill up gaps, the edges tend to get too browned.  My perfect rolling pin would be one which comes with a competent human being attached to it.