Roll out delicious crackers the easy way with Betty Bossi!
What’s a get together without crackers? I usually form my crackers using a pasta roller, but I’ve got something even better now that takes all the fuss away.
I’m a pastry chef so I try to be neat. I wouldn’t say I am the neatest. Some people seem to do everything clean, neat and perfect. That’s not me. I always have to find creative ways to make things look brilliant. So if you want perfect crackers - this is it!
I made these in minutes. Cool, isn't it? This handy little tool has turned my not quite rectangular and not adequately holed crackers, into ones that look like they just came from the store.
The first day I played with it, I'd made four different batches of crackers within an hour and a half. I can't believe it! Crazy, you may say but it's so simple.
I’m going to give you this recipe; it was my favourite out of the plain kind of crackers. Forget store-bought crackers, get onto these. These are great for any cheese platter and they go well with an assortment of dips. Your family and friends won't believe you made them.
Easy Herby Crackers
Ingredients
- 200g warm water
- ½ tsp dry instant yeast
- 400g plain flour
- 40g olive oil
- 1 tsp of salt
- 1 tsp of mixed herbs (I make my own blends but use what you like, Italian mixed herbs would work well)
Method
- Set your oven to 160°C and get 3 flat trays ready.
- Place all the ingredients into a food processor in order of the ingredient list. (you want the warm water to mingle with the yeast before anything else does)
- Mix in the food processor until it comes together as a dough.
- Remove from the food processor and set in a covered bowl in a warm place for 30 – 60 minutes.
- Remove the dough from the bowl and cut into three portions.
- Roll the dough out between two baking mats (or baking paper) as thin as you can.
- Use the Betty Bossi Roller to make your perfect shapes. Bake for 10 mins then flip the crackers over and cook for another 10 mins.
- Remove from the oven when golden brown, sit on a wire rack and allow to cool completely before storing.
Bec’s Tips
- Roll them out really thin. If I said lasagna sheet thin, I think you’ll get me.
- Keep an eye on them; your oven may be hotter or cooler than mine making them ready a few minutes either way.
- What you’re looking for is golden brown, dry and crisp. If your oven runs hot, you may need to pop them back in while the oven is turned off and cooling down, to completely dry them. Next time set your oven to 150°C, and they’ll end up baking and drying out at roughly the same time.
- Once these are baked (completely dry), they’ll last for a couple of weeks, if they don’t get eaten up before then.
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