Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
For our Daring Bakers’ Challenge, we were required to make 2 different crackers, using 2 different techniques. I choose to make Hot Pepper Cheese crackers (rolling method) and coconut flour crackers (icebox method). Nick likes hot pepper cheese and I thought it would make a great cracker! I also added a little bit of crushed red pepper flakes just to bring out the heat. These little crackers have a bite to them (well, at least they do to me!!). The coconut flour crackers are made with unsweetened coconut, coconut flour, and almond flour, so they are grain free. They are a little softer than I would have liked, so next time I think I will try freezing the dough for a little while, to see if I can make thinner slices. They are still delicious and would be wonderful served alongside fruit and a fruit dip.
Hot pepper cheese crackers
Hot Pepper Cheese Crackers
Recipe adapted from Dana McFarland
8 oz. block hot pepper cheese, grated (I used Hoffman’s Hot Pepper Cheese)
1 2/3 cup flour
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup vegetable oil
1/2 cup water
Sea salt for sprinkling on top (optional)
In a food processor, combine the shredded cheese, flour, red pepper flakes, salt, and black pepper- pulse to combine. Add in the vegetable oil and pulse until the mixture resembles small peas. Add in just enough water to allow the dough to come together. Remove the dough, split it in half, and wrap each half in plastic wrap. Refrigerate the dough for at least 1 hour.
Preheat the oven to 325 degrees. Lightly flour a flat work surface and unwrap one of the packages of dough. Roll out until the dough is 1/8 of an inch thick. Cut into desired shapes (I squared off my dough, then cut it using a pizza cutter). Transfer the crackers onto a parchment paper lined cookie sheet, sprinkle with sea salt (if desired) and bake for 15-25 minutes depending on the size of the crackers. The crackers should be a light golden brown. Remove from the oven and let cool for 5 minutes. After 5 minutes, transfer the crackers onto cooling racks and let cool completely.
Coconut flour crackers
Coconut Flour Crackers
This looked like a fun challenge – I am sorry I wasn’t able to get it done this month. But seeing all these great renditions is really making me want to play catch up.
The coconut flour version is very interesting – it sounds almost like a dessert cracker?
Cher, I hope you still make your own. It was a fun challenge, and there are so many different types of crackers and flavors you can make. I already know I will be making more! Yes, the coconut flour cracker is more of a dessert cracker- it doesn’t have the crispy bite like a “normal” cracker does. They are really good though!
Your hot pepper cheese crackers sound great!! nice job
Thank you! They have a nice bit of heat to them! Something different than the cheddar cheese crackers you can buy at the store!
Awesome job! Your crackers look so good!
Thanks Jenni! I’m really enjoying the monthly challenges.
would love to try the hot pepper cheese crackers!
I can only eat a couple before the heat gets to me, so Nick has been enjoying most of them!
I’m really intrigued by the coconut flour crackers – I’ve never baked with coconut flour but I’ve wondered about it for a while. Both versions look great!
Thanks Korena, Coconut flour is very interesting to work with. It likes/needs moisture, so recipes will call for more liquid or additional eggs. I bought a few pounds of it, so I will be playing with a few more recipes!
Oooh, those coconut crackers sound intriguing! They both sound delicious, and you did a wonderful job on the challenge!
Thank you Shelley! I am really enjoying the monthly challenges. They are a good way for me to broaden my taste buds and baking skills!