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Recipe for Wholemeal Thin Crackers
Source: Adapted and modified from Smitten Kitchen , originated from King Arthur Flour Whole Grain Baking
Make: 60 square crackers (1 ½ inch width) with 2mm thickness
105 grams (1 cup) wholemeal flour (note 1)
50 grams (¼ cup) plain flour
15 grams (1 ½ tablespoons) castor sugar
½ teaspoon salt
¼ teaspoon paprika (note 2)
¼ teaspoon garlic powder (note 2)
55 grams (4 tablespoons) unsalted butter, cold (cut into small cubes)
60 ml (2 oz) water
- Prepare two baking parchment papers (approx. 17 inches x 20 inches each).
- In a mixing bowl, sift both types of flour. Add sugar, salt, paprika, garlic powder to combine well.
- Cut butter into the dry ingredients using pastry cutter or food processor until the mixture resembles coarse crumbs.
- Add 3 tablespoons of water and stir to combine. Add more water, a tablespoon at a time until the flour mixture is well incorporated and forms dough. It’s not necessary to use up all the water. Knead it once or twice. The dough must be slightly soft but not sticky.
- Wrap the dough in plastic and keep in the fridge to rest for 10 minutes.
- Divide the chilled dough into 2 equal portions. Work on one portion at a time. Place the dough on the baking parchment paper. Flatten the dough with your palm, fold the paper into half and then fold into a rectangle (7.5 inches x 9 inches) as shown in photo below (note 3).
- Roll the dough (starting from one end) into a rectangle with even thickness (about 2mm). Repeat the same for the second portion.
- Chill the dough (wrapped with baking parchment paper) for 5 minutes (note 4).
- Preheat oven to 190°C.
- Take the dough out and unfold the baking parchment paper. Using a pizza cutter or a sharp knife, cut the dough into 1 ½-inch squares (note 5). Repeat the same for the second dough.
- Freeze the dough (wrapped with baking parchment paper) for 5 minutes (note 4).
- Transfer the crackers to a lined baking sheet, spacing them only a little as they don’t spread at all during backing.
- Prick the squares with a fork to prevent them from puffing during baking.
- Bake the crackers in a preheated oven for 10 – 12 minutes until the edges are browned. Check the crackers after 5-7 minutes. If the crackers are browning too quickly, either reduce the temperature or remove them first and returning the remaining to the oven. If the crackers show uneven colour, rotate the baking tray 180 degree.
- Transfer the baked crackers to a wire rack to cool completely. These crackers keep well in an airtight container for about a week (note 8).
- Wholemeal flour (British) = whole wheat flour (America) (source: American cooking)
- Other ideas for flavouring: chilli powder, onion powder, turmeric powder, black pepper, grated parmesan cheese, thyme or rosemary. You can also omit the seasoning if you want to.
- If you roll the dough with the pre-folded paper as mentioned in step 6, it will save you from re-rolling the dough. However, you are free to roll the dough the way you prefer (eg use pasta maker) and cut out any shape you like (eg diamond, triangle or use cookie cutter).
- You can mark the measurement on the baking parchment paper for easy cutting.
- Chilling/ freezing the dough will help to firm it up. However, step 8 and 11 are totally optional. If you want to create evenly thin and square crackers, I encourage you not to skip these steps.
- Baking time and oven temperature vary depending on the types of oven you use.
- Adjust baking time according to the thickness of the crackers.
- If the crackers are a little less-than-crispy, you can put them in a preheated oven and bake at 150°C for 2-3 minutes to re-crisp.