Wednesday, December 10, 2014

Party Crackers

Not  a sweet, and they sound deceptively plain, but I promise, they are simple and addictive and just the thing to take to a party.


Party Crackers

Sesame
5.75 oz (1.25 cups) all-purpose flour
1 t salt
¼ t coarsely ground black pepper
4 oz (1/2 c) unsalted butter, cut into ½“ pieces, chilled
1 large egg yolk
1 T Dijon mustard
2 T sesame seeds, toasted
Kosher salt – for sprinkling – optional

Combine flour, salt, and pepper in a food processor.  Process until just blended.  Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and mustard together with a fork and drizzle over the flour mixture.  Pulse until the dough begins to form moist crumbs that are just beginning to clump together.  Add the sesame seeds and pulse very briefly – just 2 or 3 quick pulses or the seeds will break down too much.

Pile the moist crumbs on an unfloured surface.  With the heel of your hand push and gently smear the crumbs away from you until they start to come together in a cohesive dough.  Using a metal spatula, lift up the edge of the dough and fold it into the center.  Repeat with the opposite edge. Turn the dough 45 degrees and give the dough another smearing and shape it into a log that is 1.25” in diameter.  Wrap in plastic and refrigerate until firm, about 4 hours or up to two days.  (May also be frozen for up to a month and then thawed on the counter for an hour or in the fridge overnight). 

Heat oven to 375 degrees.  Line two baking sheets with parchment.  Using a thin, sharp knife, cut the log into ¼” slices.  Arrange about ½ “ apart on the prepared sheets.  Bake until medium golden around the edges and bottom, 14 – 17 minutes, rotating the sheets as necessary.  If you like – sprinkle the crackers with kosher salt just as they come out of the oven.  Set the sheets on racks to cool.  When completely cool, store in an airtight container. 

Cheddar-Cayenne
6 oz (1.5 c) all-purpose flour
3 oz (1.25 c) finely shredded sharp cheddar cheese (or half cheddar and half Parmigiano-reggiano)
1 t salt
1/8 to ¼ t cayenne pepper
4 oz (1/2 c) unsalted butter, cut into ½“ pieces, chilled
1 large egg yolk
2 T water
1.5 oz (1.33 c) medium finely chopped walnuts (or pecans or pine nuts)
Kosher salt – for sprinkling – optional

Combine flour, salt, cheese and cayenne in a food processor.  Process until just blended.  Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the flour mixture.  Pulse until the dough begins to form moist crumbs that are just beginning to clump together.  Add the chopped nuts and pulse very briefly.


Finish as above for sesame crackers ……




These are where all the other yummies are.............




14 comments:

  1. Yum, that sounds great! I'm a big fan of savory as well as sweet - these sound a bit advanced for my skills, but i might have to try them.

    ReplyDelete
  2. Have never made a cracker before, but these are tempting me to try
    hugs abby

    ReplyDelete
  3. Oh, my heavens, these sound good!
    You have inspired me. (To think about trying, anyhow!) ;-p

    Thanks for playing along, sunshine. :-)

    ReplyDelete
  4. Ohhh Mmmm. The oven repair guy is coming out on Friday, and next week (after finals) I'm making these. Yummm.

    ReplyDelete
  5. I like that we have some un-cookies this year. And I like crackers. So, nice job!

    ReplyDelete
  6. Oh yummy! These look great! Think I'll make them for my Christmas buffet! Thanks so much for sharing!

    Blessings...
    Cat

    ReplyDelete
  7. Sounds just perfect for a party buffet. Thanks for sharing.

    Love,
    Ronnie
    xx

    ReplyDelete
  8. A challenge! I have never made crackers. They sound fabulous, thanks for sharing.

    ReplyDelete
  9. one does love savoury crackers too...they sound delicious...thanks for sharing
    blossom

    ReplyDelete
  10. Totally need to make these for an upcoming party.

    ReplyDelete
  11. I love that the sound of these crackers! I'm going to be very busy in the near future with all the baking. I have some very great taste testers, who Iove savoury too. Would be really good with houmous I bet! Thank and Many hugs,

    <3 Katie

    ReplyDelete
  12. Hmmm... something a little different. Yummy! :D

    ReplyDelete
  13. The crackers look really good and are a must try. Thanks for sharing something a little different. This is a perfect addition to all our Christmas feasts and parties

    ReplyDelete
  14. I have never made my own crackers and am eager to try! Thank you!

    ReplyDelete