Friday, June 7, 2013

Bake Along #45 Chia Seed & Parmesan Crackers

It's rare that I baked savoury cookies, in this case, crackers
But my kids do not like anything with seeds, any kind of seed
So, I didn't put too many kinds of seeds, to make it not too obvious for them
I just used one type, chia seeds
And I added some grated parmesan cheese too, for extra flavour, which the whole family surely will enjoy


 
The parmesan cheese looks reddish in color in the photos I am quite sure people will think it's chilli LOL


 
Recipe is from Williams - Sonoma Essentials of Baking

What you need:

2 cups all purpose flour, plus extra for the work surface
2 tsp sugar
2 tsp salt (I used only 1 tsp)
1 tsp coarsely ground pepper (not used, I only used chia seeds)
1 tsp poppy seeds (not used)
1 tsp sesame seeds (not used)
1 tsp mustard seeds (not used)
1 tbsp solid vegetable shortening, at room temperature
1 tbsp cold unsalted butter (I added another tbsp)
1/2 cup heavy cream, plus more, if needed (I added another tbsp)
a handful of grated parmesan cheese (I added)

Method:
  1. To make the dough by hand, in a small bowl, stir together the flour, sugar, salt, chia seeds
  2. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture forms large, coarse crumbs the size of peas. Add in parmesan cheese and stir well. Pour in the 1/2 cup cream and mix with a fork until a rough mass forms
  3. Using a plastic pastry scraper, scrape the dough out onto a clean work surface and gently squeeze it together. Add a few more drops of cream if the dough will not hold a soft shape. Gently press the dough into a disk, wrap it in plastic wrap, and let rest at room temperature for at least 20 minutes or for up to 1 hour (I kept in the fridge overnight)
  4. Preheat an oven to 180degC. Line 2 half-sheet pans or rimless baking sheets with parchment paper
  5. Unwrap the dough disk and place on a lightly floured work surface. Using a sharp knife or a bench scraper, cut the dough in half. Roll out one half of the dough into a rectangular sheet as thin as possible without tearing, dusting it with flour as needed to prevent sticking to either the work surface or the rolling pin. Trim the edges of the dough to fit the prepared pan, then carefully transfer the dough to the pan. Repeat with the second half of the dough. Alternatively, using a pizza wheel or a sharp knife, cut the sheets of dough into shapes and place on the pans
  6. Bake 1 sheet of crackers at a time until they are crisp and brown, 12 to 15 minutes Transfer to wire racks and let cool completely until crisp. If you have baked the dough in sheets, break each sheet into shards. The crackers are best when eaten fresh, but they may be stored in an airtight container for up to 5 days.




The whole family agreed that this snack is indeed addictive, crispy and tasty
The kids munched on them without noticing the chia seeds :)

This post is for Bake Along, organised by Joyce from Kitchen FlavoursLena from Frozen Wings and Zoe from Bake For Happy Kids

 
 
Please view other bakers below making these yummy munchies :P
 
  

5 comments:

  1. Hi Alice,
    Your crackers looks very nice with the chia seeds! A great idea to use chia seeds!
    I agree that these crackers are indeed addictive!
    Thank you for linking!

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  2. I too have never baked savory cookies. For me, cookies should be sweet and big but yours is no less tempting either..love to try yours. Goes well for tea time.

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  3. i also added parmesan cheese but yours definately looks more obvious than mine..yeah..they are pretty addictive, thanks for linking alice and have a great weekend!

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  4. I had something similar on the plane back from Paris. They're really nice. Yours look absolutely great!

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  5. You got great results with the crackers. Miss this bake-along ;(

    ReplyDelete

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