Perhaps taking on a Daring Baker’s Challenge might end up being one of the craziest things I’ve done. Certainly the timing wasn’t great when about to embark on an overseas trip and I know blogging about it now when I’m already a bit holiday blogged out isn’t great either, but here goes!!
When I signed up for Daring Baker’s challenges I had all sorts of things in mind, delicious gateaux, exquisite desserts, perhaps the odd other baked sweet. Needless to say, I was quite taken aback at my first ever challenge – Crackers!! I don’t think I have ever baked a savoury snack in my life so this was quite overwhelming. I had visions of having to attempt my own puff pastry or some other high-skill technique (and let;s face it, even Jamie Oliver doesn’t make his own puff).
In an attempt to pick myself up out of the savoury slump I found myself in, desperately looking for inspiration, I turned to the only thing I could think of that makes everything better …bacon!!!!
After a bit of research I came across some recipes I figured I could play with and hit the kitchen with some promise of a tasty result. Indeed they were a success and I had difficulty resisting eating every last one, with these being especially melt-in-your mouth crumbly buttery bacony bliss. These biscuits were made by the roll flat & cut technique.
My second recipe I looked to do something a little different, so I made them extra cheesey and added some rice bubbles for some added texture. I didn’t like these as much (let’s face it, what can beat bacon?) but they were great none-the-less.
Here’s the recipes : )
4 rashers bacon
1 cup flour
½ teaspoon salt
½ cup tasty cheese, grated
¼ cup ‘dollop’ cream
- Preheat oven to 200°C
- Finely chop bacon and sauté until crispy [mine is usually popping out of the pan]
- Place flour and butter in a food processor. Pulse until combined.
- Add cheese, bacon and other ingredients and pulse until just combined
- Turn dough out onto a sheet of baking paper. Place another sheet of paper on top.
- Roll out until 4mm thick but don’t allow total size to exceed the size of a biscuit tray
- Remove top sheet and cut dough into 4cm squares
- Slide sheet onto a biscuit tray. Sprinkle with salt.
- Bake for 10-12 minutes or until just golden.
- When removed from oven, re-cut original cut marks.
CRISPY COON CHEESE CRACKERS
200g grated ‘Coon’ cheese (1 ½ cups)
1 cup plain flour
¼ teaspoon salt
½ teaspoon crushed chilli
Pinch garlic powder
1 Cup Rice Bubbles
- Add butter and flour to a food processor and pulse until combined.
- Add cheese and other ingredients and pulse until just combined. The mix will appear quite dry.
- Transfer mix to a microwave safe bowl and microwave on high for 30-40 seconds. This should soften the butter enough to form a moist dough.
- Divide the dough in half and form into 2 sausage shapes approximately 4cm in diameter. Wrap in cling film and refrigerate for about an hour (or if you are impatient like me freeze for around 20 minutes) until firm. Preheat oven to 180°C
- Unwrap the dough and slice into 5mm rounds. Place on a baking tray lined with baking paper
- Bake for 15-20 minutes until biscuits start to brown.