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Parmesan And Sesame Crimple Crackers

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Ingredients

Adjust Servings:
2 cups bread flour, high grade
2 teaspoons baking powder
3/4 cup parmesan cheese, finely grated
3 tablespoons toasted sesame seeds
2 tablespoons poppy seeds (optional)
1/2 cup water, bath-temperature
1 1/2 teaspoons salt
2 tablespoons white sugar
2 tablespoons olive oil or 2 tablespoons avocado oil
1/4 cup water, extra hot water

Nutritional information

22.7
Calories
8 g
Calories From Fat
0.9 g
Total Fat
0.2 g
Saturated Fat
0.8 mg
Cholesterol
67.2 mg
Sodium
2.9 g
Carbs
0.2 g
Dietary Fiber
0.3 g
Sugars
0.8 g
Protein
633g
Serving Size

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Parmesan And Sesame Crimple Crackers

Features:
    Cuisine:

    My family and I did not care for the taste of these crackers. There is nothing wrong with the recipe. It was just not to our liking.

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Parmesan and Sesame Crimple Crackers, I made these for dinner guests and everyone enjoyed them Cooking them in batches takes a little long but if you have a few oven trays it would be faster These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine I served the with cheese and grapes The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst, My family and I did not care for the taste of these crackers There is nothing wrong with the recipe It was just not to our liking , Loved these little crackers Served with antipasto salad, sooo good Will roll them thinner next time


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    Steps

    1
    Done

    Heat Oven to 160c (150c Fanbake), With the Rack Just Below the Middle.

    2
    Done

    Measure the First Five Ingredients Into a Food Processor or Large Bowl. Pour 1/2 Cup Warms Water Into a One Cup Measure, Stir in the Salt and Sugar Until Dissolved, Then Add the Oil. Process the Dry Ingredients in Bursts (or Toss Them Together With a Fork), While You Add the Hot Liquid Mixture in a Steady Stream. Add as Much of the Remaining Hot Water as You Need to Form a Ball of Soft Dough.

    3
    Done

    Cut the Dough Into Four Parts and Put Three Aside in a Plastic Bag. Roll Out the Other Piece Very Thinly on a Floured Board, Using Extra Flour to Stop It Sticking, Making an Oval Shape Bigger Than an A4 Size Page. Cut in Half (lengthwise), Then Cut Each Half Into 10-12 Tall, Thin (pennant Shaped) Triangles, With Alternate Narrow Bases and Points on the Cut Edge. Perfect Shapes Aren't Necessary and Outside Edges Need not Be Trimmed. Prick Crackers With a Fork or Skewer, Place on a Metal Cake Rack to Bake, Crumpling but not Folding Them.

    4
    Done

    Bake Them on the Rack For 10-15 Minutes, Until Pale Gold but Dry and Very Crisp. Lower Heat and Cook Longer If Necessary. Repeat With Remaining Pieces of Dough. When Cold, Store in Airtight Containers, Reheating If Crackers Soften or Storage.

    5
    Done

    Flavour Develops Fully After About 12 Hours.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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