These crackers are so amazing! If you cook them they will be devoured. Mine usually are before I can get any so I try to make them as a surprise and then set a bit for me aside then let everyone have their fill of the rest. It can happen while your back is turned even for a minute..
Everything is better with bacon, am I right? I cut the pieces pretty small. I like to render as much fat out a I can so I can save it in my coffee can next to the stove :)
There is a Vitamix in the kitchen! I would much rather have a standard food processor and/or a Kitchen-Aid but I like to use what is made available to me. This was my first time making these crackers so I used the Vitamix. Now I mix everything by hand after softening the butter. Sometimes in front of my fireplace..
Everything is better with more butter too! You can't see it in my shots, but there is also some cream in there. Bacon, Butter AND Cream!?
When my dough is at this texture I know it is perfectly mixed and ready to be flattened into crackers!! I spread it out between two sheets of parchment paper (not wax paper. There IS a difference) and flatten the best I can and transfer it to a cookie sheet.
Not quite done yet. A sprinkle of Sea salt goes a long way. best added before placing in the oven. I ALWAYS forget..
These are mine as I removed them from the oven. In future batches I will bake them on the parchment paper, on a cookie tray on a preheated pizza stone. And for longer. These weren't very crisp, more like a savory shortbread texture. I think It was a mixture of too thick a rolling, the pizza pan temperature and humidity alteration and not enough baking time.
As they laid out to cool they were already numbered. Thankfully I had barely enough left for Xmas gifts along with some Peanut Butter I made :)
No comments:
Post a Comment