There has been a flurry of recipes for making crackers and I’ve joined the Cracker Blogging Bandwaggon - or maybe it’s more of a Juggernaut. It all started a while ago, tempting images of freshly baked crackers would wink at me, the words accompanying them full of praise and comments on ease of baking. The Chef In Disguise’s post was the final temptation to try.
I opted for the seedy crackers, poppy and sesame, but of course I wasn’t satisfied with just that, I had to fiddle and add my own twist with one batch made with Carraway. I don’t use Carraway enough – a distinct flavour that I thought would lend itself to a cracker or three.
A word of warning – you need good upper body strength to make these. I read about cooks using a pasta making machine to roll the dough out thinly, I can now see why. The cracker dough is strong and stiff. Make a batch of these and you don’t need to go and do any upper body workouts at the gym.
The joy of making your own crackers isn’t restricted to a workout – you get to choose your ingredients, your flavourings, they are far less fatty and oily, you don’t have to worry about the salt or sugar content either. You take the decisions about what goes into them and what doesn’t. But of course you can make up for the lack of fats and olis in them by piling what ever you want on top of them
The verdict? The recipe came good – even the ones where I added Carraway. The mix of seeds in the dough gave them added texture and flavour. A definite winner. and perfect for dipping into a Baba Ghanouj, or a Beetroot dip (yes, I’m still in a Beety mood), a Humus, smoked fish pate, cheese, or maybe for scooping up a summer salsa.