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
