Baking partners · Oven Delights...

Saltine crackers

Saltine cracker or Graham crackers has been one of my favourite crackers that I used to purchase from the supermarkets. I just love them with a hot cup of coffee. The really thin and flaky texture is what I like about these biscuits. These are also called soda cracker.

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This month’s baking partners challenge was to make these yummy crackers. This superb recipe was suggested by Arthi Sharma. Thanks a lot Arthi and Swathi. I never thought I could make this at home.

Let’s get started

Ingredients:

1 1/2 cups all-purpose flour, plus more as needed
1/2 teaspoon salt
2 teaspoons active dry yeast
2/3 cup warm water
1/2 teaspoon baking soda
Raw sea salt (kal uppu)
2 tablespoons butter melted, plus more for greasing bowl.

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Method:

In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In the food processor with a kneader attachment add flour, melted butter, salt, warm milk with yeast to form a soft dough. If the dough is sticky add little more flour to make a soft dough.

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Place the dough in a buttered glass bowl covered with plastic wrap and refrigerate for atleast 8 – 10hrs.

Take the chilled dough and qith a heavy rolling pin roll the dough into a rectangle of about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll it again with a rolling pin.

Prick the dough with the toothpick to help cook evenly. Evenly cut the dough along the edge of a ruler with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle salt lightly from a hight above the crackers to distribute evenly.

Bake in a preheated oven at 180 °C until lightly browned and crisp for about 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack and store it in an airtight container.

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