These crackers are not as thin as those from William Sonoma website, but I like them enough to gobble up all 12 pieces of it. I love crackers. I always buy this made in Malaysia brand HS to go with Milo. I don't care if I look like an old lady drinking Milo with cream crackers, that remark came from one of my children. I just love the old school comfort.
I have made the full recipe but pinched a little from the lot to try. The rest of the dough are wrapped and stored in the freezer.(can keep up to a month) These are Lemon and Thyme crackers
and I made this flavor because I am clearing my fridge leftovers. The crackers are crisp despite the thickness and taste a little like the cream crackers I love. I prefer a more lemony taste and would add in more zests if I made this again.
I spread some Coriander Pesto which I made for another use(next post) but it was not a good pairing. A rich creamy and buttery cheese like brie should be nice, though it will be just as good to eat on its own.
I want to thank the lovely hosts of this Bake Along hop and link this post to Bake Along #45. If not for this event, I don't think I will bake my own crackers. They are Lena from frozen wings, Joyce from kitchen flavours and Zoe from bake for happy kids.
Lemon-Thyme Variation ,Adapted from Williams-Sonoma, Essentials of Baking
2 cups all purpose flour
2 teaspoon sugar
2 teaspoon salt(1/2 teaspoon fine salt)
Zest of 1 lemon
1 tablespoon fresh thyme, chopped
1 teaspoon coarsely ground pepper
1 tablespoon solid vegetable shortening
1/2 cup heavy cream, plus more if need(35% fat, + 2 tablespoons)
To make the dough by hand, in a small bowl, stir together the flour, sugar, salt, pepper,lemon zests, chopped thyme. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture forms large, coarse crumbs the size of peas. (used rubbing in method + 2 tablespoons cream)
To make the dough with a food processor, in the bowl of the processor, combine the flour, sugar,salt,pepper,lemon zests, chopped thyme. Pulse 1 or 2 times to mix. Add the shortening and butter and pulse 7 to 10 times until the mixture forms large, coarse crumbs the size of peas. Pour in the 1/2 cup cream and pulse a few times until the dough comes together in a rough mass.
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.(chilled in fridge overnight, rested at room temperature for 30 minutes before rolling)
Preheat an oven to 350F (170C). line 2 half sheet pans or rimless baking sheets with parchment paper(1 baking tray lined)
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.(used only a small portion of dough and rolled dough between two parchment paper. Used small round cutter to make 12 pcs).
Bake 1 sheet of crackers at a time until they are crisp and brown, 12 to 15 minutes.(mine was 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. Makes about 30 small crackers.
And when he had given thanks, he broke it and said, "this is my body, which is for you; do this in remembrance of me." 1 Corinthians 11:24