Daring Bakers’ Challenge July 2012 – Going Crackers

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.

You’ll definitely want to check out the great cracker recipes from this month’s Daring Bakers’ Challenge. I put my own twist on the Cheddar, Rosemary, and Walnut Icebox Crackers and Pepper Jack and Oregano Crackers recipes (see below) Dana provided.

Unfortunately, I think my days of store-bought crackers are now over.  I’ve had a taste of the good stuff and don’t see myself going back. On the bright side, the recipes I tried are quick and easy.  And playing around with different combinations of cheeses, nuts, and seasoning is going to be lots of fun.

Cheddar, Mustard, and Walnut Icebox Crackers

½ c butter, well softened

2 ¼ c grated cheddar

1 T dried mustard

2 t black pepper

1 c & 3 T flour

1 t salt

½ c finely chopped walnuts

Combine butter, cheddar, mustard, and pepper in a stand mixer. Stir in flour, salt, and nuts until combined.

Form the dough into two logs and wrap tightly in plastic wrap.  Chill at least an hour, or up to several days. (Can also be frozen for several months.)

Heat oven to 325° F.

Slice logs into 1/5-inch disks and place on parchment-lined baking sheet.  Bake about 10 minutes or until golden brown.

Store in an airtight container for up to three days.  Makes approximately 4 dozen crackers.

Feta, Dill, and Lemon Crackers

2 ¼ c feta

2 t dried dill weed

Zest of 1 lemon

½ t salt

½ t black pepper

1 2/3 c flour

½ c vegetable oil

½ c water

Spice topping

1 t kosher salt

1 t black pepper

1 t sugar

Combine spice topping and set aside.

Combine feta, dill, lemon zest, salt, pepper, and flour in the bowl of a stand mixer.  Add oil and combine until the mixture has the consistency of wet sand.  Add enough water for the dough to come together.

Shape the dough into two disks and wrap tightly in plastic wrap.  Refrigerate for several hours or overnight.

Heat oven to 325° F.

Flour a flat surface well and roll out dough (half a disk at a time) to 1/8 of an inch thick.  Cut dough into squares (or any shape you choose). Place on a parchment-lined baking sheet and sprinkle with the spice mixture.

Bake for 20 – 25 minutes until golden brown.

Store in an airtight container for up to three days.  Makes approximately 80 crackers.