RECIPE: Cream Crackers
Tried and tested seasonal recipes from our country cookery school kitchen. As well as hacks and get ahead tips for EVERY cook.
Homemade biscuits for cheese make a great gift and the ingredients are so cost-effective.
Makes 30 – 40
Lunch or Supper
Serve with wine, cheese and charcuterie
Prepare 15 – 20 mins
Bake 10-12 mins
Total 45 minutes
200 g plain flour
½ teaspoon finely ground sea salt
1 teaspoon baking powder
50 g unsalted butter – cut into cubes and stored in fridge
90 ml cream
Approx. 50 ml water – chilled
Preheat conventional oven 180 C or gas mark 4
Line two large baking trays with silicon paper or bake-o-glide
Sift flour and salt into a large bowl
Add the diced butter and coat each cube with flour. Using fingertips rub the butter into the flour to resemble fine breadcrumbs
Add the cream and use a palette knife to ‘cut’ this into the mixture
Gradually add a tablespoon of chilled water and work dough together. Once no dry flour remains, pull the mixture together and briefly knead until smooth. Do not over handle.
Cut the dough in half. Roll each half into a rectangle as thin as possible. Stamp out rounds or cut into long rectangles.
Use a palette knife to transfer to the baking try and cook on the middle shelf of conventional oven 10-12 minutes. Transfer to a wire rack and continue baking remaining crackers.
How to cook in the AGA
Bake in the AGA baking oven on third runner or create a moderate roasting oven in a 2-oven AGA by sliding the grid shelf on to the floor and the plain cold shelf on to the second or third set of runners.
Notes for cooks
Add poppy or sesame seeds to the dough before baking. Or create a variety of biscuits to partner your favourite cheese:
Ground fennel seeds or charcoal – goats cheese
Chopped sour cherries or walnuts – blue cheese
Chopped hazelnuts or snipped chives – soft young cheese
Celery salt or onion seeds – cheddar
Sun blush tomatoes – smoked cheese
Ground pink peppercorns – aged hard cheeses