I WILL CRACKER YOU UP

THIS IS MY 1,400th BLOG POST!

Crackers are a lot of fun to make and bake. Ok, there is the rolling step to consider but if you are not too wild about a rolling pin and elbow grease, a pasta machine attachment can do wonders for the ones that need to be super thin. Today I share four recipes. Salted Egg Yolk Crackers and Moroccan Tortitas are quite unusual, different from any kind I’ve ever had. A copy-cat version of a Trader Joe’s favorite is a bit more involved to make but pretty amazing to eat. And finally, a lightning-fast Sourdough Cracker that can be made quite dramatic with a small amount of charcoal powder. Grab your flour, and let’s get crackin’!

SALTED EGG YOLK COOKIES
(from Dana’s Wakeandbakemama)

240g plain flour
15g cornstarch
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon milk powder
4 salted egg yolks (use this recipe to make them)
170g butter, at room temperature
1/2 teaspoon salt
85g sugar

Topping:
1 egg yolk + a little water for wash
1 tablespoon each of black and white sesame seeds

Make the egg yolks at least one day in advance, preferably a couple of days, so they are nice and dry. Once it is ready, smash with fork or pastry cutter until crumbled and set aside.

In separate bowl, sift flour, cornstarch, baking powder, baking soda and milk powder. In the mixer bowl, add butter, salt and sugar. Mix until well incorporated. Add smashed salted egg yolks and sifted flours until well combined. Chill dough for a few minutes. If it gets too cold it will crack easily. Roll out to 1/4 inch thick and use any cutter you desire. Place them on lined cookie sheets and refrigerate for 15 minutes.

Preheat oven to 350 degrees F. Place sesame seeds in a small bowl and mix. Remove cookies from refrigerator and brush with egg wash and sprinkle with sesame seeds. Bake for 15 minutes or until golden brown.

ENJOY!

to print the recipe, click here

Comments: Dana called them cookies, and it’s true, they are cookies. But their flavor is so unique, I see them quite well as “crackers”, going well with sweet or savory items. They are addictive, with a very intriguing texture. Definitely, the salted egg yolk talking. For people who bake macarons often (if the shoe fits, I better wear it), salted egg yolks are a great ingredient to play with.

MOROCCAN TORTITAS
(slightly adapted from The Jewish Journal)

3 eggs
1/4 cup sugar
1/2 cup grapeseed oil
1 tsp anise oil
1 tablespoon fennel seeds
1 tablespoon sesame seeds
1 tsp baking powder
2 and a half cups all-purpose flour

In large bowl on stand-up mixer, mix eggs, sugar and oil until well blended. Add the anise extract, seeds and baking powder and mix. While mixing, add flour half a cup at a time and continue to mix until the dough forms a ball. You may not need all the flour, or you may need a little bit more, it all depends on the size of your eggs and the moisture of the flour. Let the dough rest for 10 minutes.

Heat the oven to 350 F. Divide dough in tennis ball-size pieces. Roll out dough as thinly as possible, a pasta rolling machine works great. Pierce dough with fork or decorating tool. Cut into squares or use cookie cutters to cut in circles. Bake on parchment paper-lined cookie sheet for 15 minutes or until golden. Let cool for several hours, as they get crunchy as they fully dry.

ENJOY!

to print the recipe, click here

Comments: Don’t let the humble look of these crackers prevent you from making them. Much like the Salted Egg Yolk version, you will grab one and go back to munch on another. Fantastic with hummus. I made them twice, first time with a pasta roller machine (the ones in the photo), second time rolling by hand. They turned out slightly thicker when rolled by hand, but equally delicious. They keep very well at room temperature.

TRADER JOE’S CRACKERS WITH RAISINS AND ROSEMARY
(from Luci’s Morsels)

1/2 cup raisins or currants
1/2 cup unsalted sunflower seeds
1/4 cup almonds
1/2 cup each white and whole wheat flour
2 tablespoons fresh rosemary chopped
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 + 1/2 tablespoons maple syrup
extra salt for top

Heat oven to 350 degrees. Spray one large bread loaf pan with nonstick cooking spray.

Combine raisins, seeds, and almonds in a small bowl. Stir to combine, and reserve. In a large bowl, combine flours, rosemary, baking soda, salt, buttermilk, and syrup. Mix in fruit, nuts, and seeds. Pour batter into loaf pan. Sprinkle top with salt.

Bake 35 minutes until top is firm. Let bread come to room temperature. Wrap in plastic wrap or foil. Place in freezer for at least 2 hours or overnight. The cold bread helps with thinner slicing.

Heat oven to 400 degrees. Remove bread from freezer. Let sit 10 minutes to thaw slightly. With a serrated knife, cut 1/8-inch slices. Slices should be as uniform as possible. Place slices cut side down on an ungreased pan. Bake 8-10 minutes until crackers are a deep golden brown and corners start to crisp. Let cool completely for best texture.

ENJOY!

to print the recipe, click here

Comments: Whenever we have a chance to stop by Trader Joe’s, we get a couple of boxes of their delicious crackers. I am usually disappointed with copy-cat recipes, but I love these crackers so much, I decided to give the recipe a chance. I am very glad I did. Off all the versions I am sharing today, this is by far the most involved. Think about biscotti, but even a little worse because you need to cut the slices very very thin before the second baking. As you place the slices in the oven for the second bake, pay attention to how they are baking, because small variations in thickness will affect the outcome. Chances are you will have to remove some crackers before others are done baking. For my taste, these crackers are very close to perfection. Sweet, savory, crunchy, they are perfect with any type of cheese or jam.

My dear friend Heather from California designed a recipe for another copy-cat version of a wonderful cracker, the brand is called Raincoast, maybe you’ve seen them in grocery stores. They can be super expensive, actually. Her recipe, which she called Suncoast Crisps, is another big winner, but I don’t feel it’s fair to share it. It took her quite a bit of work to perfect it, so I will leave it as a teaser…. These have pumpkin seeds, dried cranberries and pecans.

20 MINUTE SOURDOUGH CRACKERS
(slightly modified from Phil’s Home Kitchen)

50g sourdough starter
50g bread flour
2g fine salt
charcoal powder to achieve desired color (1/2 tsp or more)
cold water to mix
olive oil
sesame seeds, black and white

Heat the oven to 400F. Mix the starter, flour, salt and charcoal powder in a bowl. Add enough water to give a soft but not sticky dough. Knead for a moment until smooth, but you do not need to knead the dough as fully as you would for full bread.

Take pieces of dough and either roll it by hand or pass it through the pasta machine: start with the widest setting 0, increasing a setting at a time until you get to two-settings before the last, thinnest one. That ensures a thin enough dough that won’t tear. You can bake it in large pieces and then break them in random shapes, or if you roll it by hand, make the dough thicker and cut in diamonds, squares, or circles. Brush the surface very lightly with olive oil and immediately sprinkle sesame seeds all over.

Bake over parchment paper for 10 minutes, turning the pieces over after 7 minutes or so. If baking large pieces uncut, cool completely before breaking them.

ENJOY!

to print the recipe, click here

The composite above shows the two types of dough, rolled by pasta machine, very thin, or rolled by hand and cut in diamonds. The dough rolled in the machine will give a very crisp texture, whereas the other one will still retain some bread quality in it.

I cannot quite pick a favorite in this group, I really like them all. I make the sourdough version more often because it is so easy. The starter does not even have to be fully active. Stop by Phil’s blog for instructions on how to use regular yeast, if you prefer. One of my goals is to bake Ak-Mak from scratch, but that has proven quite tricky. I found a couple of recipes online but they were not even remotely close to the real thing. I am tempted to improvise from the ingredients list in the box, but have not yet gathered the energy for it. Stay tuned, if I get to Nirvana, I’ll share my recipe with you. Come to think of it, I might enlist the help of Heather to reach my goal…

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2 thoughts on “I WILL CRACKER YOU UP

  1. I’ve never made crackers before, but you are inspiring me! I love the Raincoast ones at the grocery store, so I think the Trader Joe recipe will be first up. Or maybe the sourdough crackers, since I have a well-established starter on hand.

    Liked by 1 person

    • I hope you try them, I find making crackers quite addictive and I actually had four more recipes that I’ve tried in the past few months competing to be on this post – I am saving them for later…. 😉

      Like

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