Freemotion--can you share your cracker recipe?

[freemotion]

It doesn't have to be pastry flour, it just works better if it is. Pastry flour is made from wheat with a lower level of gluten (protein) than bread flour. Gluten allows bread to rise by creating sturdy bonds that make for nice air bubbles. Pastry flour doesn't, so it is more crumbley....aka TENDER and FLAKEY!

Your crackers will still be good. We have to get you grinding grain, girl! Nothing like it!

 

[big brown horse]

I am just kicking myself about not finding this forum sooner!! (Like before this economy tanked!) I am thinking of all of the things I should have bought with my money that I wasted on things I "thought" I needed back then!

Since we moved and bought this house and property, and then the stock market bust, we are land rich and cash poor. Real tight budget here, probably like everyone else too, but it is frustrating!

The good thing is I have found a dear friend who has like interests and we are already talking about helping eachother out. Whe I get my books that you recommended she is going to borrow them. We will all have lots to talk about then, and I will understand what you guys are talking about better!!

Now on to my not so flakey crackers.

 

[freemotion]

As long as you are flakey, your crackers don't have to be.....

 

[big brown horse]

STOP! It is not even Friday yet!!!!!

 

[freemotion]

My secret mission here is to get everyone either spitting drinks on their computers or tinkling on their chairs.....

 

[noobiechickenlady]

I wanted this thread over the holidays! I made cheese straws for the family Christmas, and after looking at the recipe, I thought it would make a decent cheese cracker. And it did! I cut them into squares & poked holes to keep them flat and they were mighty tasty.

So... Here's the question, how to make this a little more NT friendly? I did replace the half & half with yogurt, but it requires so little that I don't know if it would make a difference to the phylate content. Help free!

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half (I used cream, because I had it on hand; suspect milk would work just as well)

1. Preheat oven to 350F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but dont be concerned just do your best. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.

 

[big brown horse]

cheese straws--->

 

[noobiechickenlady]

These were fabulous!! Even DH, who loathes cheese crackers liked them. I had to hide them so I would have enough to take to the gathering.

 

[big brown horse]

I make mine with pecans and cayenne pepper. They are always a hit at parties. I would love to learn how to make them in a more NT way. The dough can be refrigerated for up to two weeks, that may help.

 

[freemotion]

Oh, yum! You can add a tablespoon of whole milk kefir or yogurt in step 2, instead of the cream. Let it sit at room temp overnight or for 24 hours. Even better, kefir some cream and use that!!!

Use whole wheat pastry flour, of course, or use soft white wheat berries if you grind your own.

Be very careful not to overmix it, and roll it out quickly and don't overwork the dough or it will become tough.