Friday, 3 January 2014

Rye & Potato Crackers

These were quite popular! I thought the texture was a bit too hard; they were solid rather than crunchy. The flavour was really good though.  Again, as with all crackers, it's really important to get them thinthinthin.

Added: 13/01/2014. I just discovered half a dozen of these, forgotten in a cookie tin. WOW! They have actually improved with sitting, I would say. These are good!  Plenty crunchy, and the flavours have really blended and developed. Yum.

36 crackers
1 hour prep time, not including boiling the potatoes

1 1/2 cups whole rye flour
1/2 teaspoon salt
1 to 2 teaspoons fennel OR caraway seed
the finely grated zest of 1/2 orange (can use 1/2 teaspoon dried zest)
1 cup mashed potatoes
3 tablespoons mild vegetable oil
1/2 to 1 teaspoon coarse sea salt

Preheat the oven to 400°F. Cut a piece of parchment paper to fit a large baking tray.

Mix the flour, salt, fennel or caraway seed, and orange zest in a small mixing bowl. Mix the vegetable oil  into the mashed potatoes. Mix the mashed potatoes into the flour, turning the dough out to knead briefly on the parchment paper when it gets hard to mix. Knead just until you have a smooth dough; don't overdo it.

Roll the dough out as thinly as you can, keeping it in a rectangle. Trim, patch, and re-roll to end up with a neat, straight-edged, evenly thin rectangle. Cut with a pizza cutter into crackers. Sprinkle the coarse sea salt evenly over the crackers.

Bake for 25 to 35 minutes, until dry and hard, browning slightly at the edges. Let cool, during which time they should crisp up even more, then break them apart to serve.

Last year at this time I made Carrot Dip or Spread... yes, it would be good with these!

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