I love crackers, I tend to buy them and have never ventured into the world of making my own. Thanks to the Daring Baker’s July Challenge, I have just made my first batch!
Our Daring Baker’s host this month, was Dana McFarland, she shared some techniques for making crackers and encouraged us to use our creativity and the ingredients we love.
The ingredients I love are spices and herbs so I was really pleased to find an Indian recipe for Nippatu. If you are game you could stick to the original recipe and add a fresh green chilli or two!
- 1 cup of plain flour
- 1 cup of Atta flour (whole-wheat flour)
- 1 teaspoon of salt
- pinch of pepper
- 1 large onion finely diced
- 1/2 teaspoon of turmeric
- 1 handful of fresh coriander finely chopped
- 4 tablespoons of dairy free margarine
- 120 ml of canola oil
- 1 teaspoon of baking soda
- 1/2 cup of warm water
- 20 ml of rice milk to brush biscuits
Sift the dry ingredients, add the wet ingredients (but not the water at this stage), gently combine and slowly add the water to make a firm dough. Let the dough rest for at least 30 minutes.
Roll the dough evenly and thinly, press out crackers with a cookie cutter, make indents with a fork on each cracker, place on a cookie baking tray, lightly brush each cracker with rice milk, place in pre-heated (fan-forced) oven at around 150′ C, turn tray 180′ after 10 minutes and then further cook for another 6 minutes. When crackers are cooled place a light sprinkle of sea salt on top. Eat straight away or store in an air tight container for up to 3 days.
Makes approximately 30 crackers.