Author Topic: Basic Crackers  (Read 40519 times)

Offline kailey47

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Re: Basic Crackers
« Reply #45 on: July 28, 2011, 12:41:33 pm »
I made these today with Wheat Grain, and they have turned out beautifully!!!!!

I used the Pasta Machine to roll them out and made them at a few different thicknesses so I knew what I liked best.

On a few of them I brushed a tiny bit of olive oil and then ground some salt/pepper on top. MMMMMMMM perfect!!!!!

I will be doing this from now on, so much cheaper than buying them.

Really stoked at how great they look too... Plus the kids actually love them!!!

« Last Edit: July 28, 2011, 01:02:49 pm by kailey47 »

Offline judydawn

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Re: Basic Crackers
« Reply #46 on: July 28, 2011, 12:49:43 pm »
Hi kailey47, welcome to the forum with your first posting and review.  Obviously it helps to have a pasta machine as it is difficult to get this type of biscuit as thin as it needs to be with just a rolling pin.  What a shame your picture hasn't shown up, I would have loved to have seen the finished bikkie.  When you said you made them different thicknesses, was it the thinnest you preferred?
Judy from North Haven, South Australia

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Offline Bedlam

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Re: Basic Crackers
« Reply #47 on: July 28, 2011, 12:52:39 pm »
Thanks for bumping this, sounds amazing. Bought some nice crackers at the good food show. Tuckers crackers lovely long triangles,might try something like that with this recipe.
Denise

Offline kailey47

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Re: Basic Crackers
« Reply #48 on: July 28, 2011, 01:31:19 pm »
Thanks Judy

I've fixed the picture now, it's a tad big, sorry.

I personally prefer the thinner ones, but my girls prefer the thicker ones. The thicker ones are very much like Ritz crackers.

I did hand roll the round ones, but I have arthritis and rolling is not the best thing for me. The pasta machine definitely makes it easy.

I so love my TMX...

Offline judydawn

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Re: Basic Crackers
« Reply #49 on: July 28, 2011, 01:44:25 pm »
Thanks kailey, they look great.  A picture of food is never too big ;D  I envy those who are able to post the bigger pictures, I can only manage the small ones which have to be opened to get a good look at the food.
Rolling dough is my pet hate, don't think I have arthritis but it just seems to be a difficult thing for me to do.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Halex

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Re: Basic Crackers
« Reply #50 on: July 31, 2011, 01:28:08 am »
Thanks Kailey,

I have a pasta machine so will give these a go

Hally :)
Mum to Crown Prince......

Offline Nay-nay

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Re: Basic Crackers
« Reply #51 on: August 03, 2011, 12:07:52 am »
They look great Kailey!! ;)

Offline FaithHopeLove

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Re: Basic Crackers
« Reply #52 on: August 17, 2011, 08:55:08 am »
Hello..

Trying to make the crackers.. however.. when I done with the interval speed.. it's not bcome like "dough"..anyone can tell me what happen??

Thanks heap!

Offline Chelsea (Thermie Groupie)

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Re: Basic Crackers
« Reply #53 on: August 17, 2011, 08:59:30 am »
What did it look like?  Sometimes dough forms into tiny little balls and needs to be kneaded together by hand a little.  ???

Offline FaithHopeLove

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Re: Basic Crackers
« Reply #54 on: August 17, 2011, 09:24:52 am »
oh~ is that mean I have to form it together using hand after i have done this  ::? it's like "flour".. dont know how to explain..
not like normal bread dough..

Offline kailey47

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Re: Basic Crackers
« Reply #55 on: September 29, 2011, 11:00:22 pm »
FaithHopeLove - My dough is all crumbly when I do it, but I just form it together by hand once it's done.

Offline Thermobudgie

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Re: Basic Crackers
« Reply #56 on: January 23, 2012, 01:38:48 am »
Just made these wonderful crackers! Nice and crunchy. I added Parmesan and poppy seeds to the mix and also extra salt. Rolled them out to 2mm with the rolling pin and cooked for 15 minutes. I left them in the oven while it was cooling for about another 20 minutes and they came out nice and crunchy.

Offline Lexi

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Re: Basic Crackers
« Reply #57 on: February 05, 2012, 01:16:56 am »
Ok I'm about to try these and am slightly confused going through all the discussions :) it's easy to do to me lol.

So bakers flour - where do I find that?  I'm in Adelaide, South Australia
dried yeast is one we get in supermarket?
and the spelt/rye/oats - can I get that in supermarket?

Thanks heaps xx
Mum to 2 preschoolers and a mobile baby, SA

Offline cookie1

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Re: Basic Crackers
« Reply #58 on: February 05, 2012, 03:32:36 am »
Baker's flour can be found in the supermarket. It's usually under the flour and in 5kg or bigger bags. I think the makers are Defiance and Laucke. It's usually next to the bread mixes.
The yeast can also be bought in the supermarket. I then keep mine in the freezer.
For the spelt etc you will probably have to go to a health food shop. I'm sure someone in Adelaide will be able to help you.
May all dairy items in your fridge be of questionable vintage.

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Offline Amy :-)

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Re: Basic Crackers
« Reply #59 on: June 03, 2012, 06:32:49 am »
Hi all,

I made these today. I had to add more water to my dough as it was very dry and crumbly and would not come together. I used a few different flavouring to give them a bit more oomph :D

Hearts = Paprika
Stars = Garlic and Herb
Flowers = Rosemary and Salt
Circles = Parmesan and Pepper

I also made rectangles and left them plain, and cut the rest of the dough into "jigsaw pieces" and sprinkled them with Moroccan seasoning. We served with avocado and lemon juice :)