Three words describe this snack: classical, delicious, insanely simple. If you eat wheat okay, take my secret, look no further for a cracker recipe. No more need for a trip to the store for a box of crackers. It pairs very well with cheddar cheese.
Ingredients and their weight ratios are: wheat flour 100, sugar 30, extra virgin olive oil 20, water 20, infant formula powder 4 (optional), liquid lecithin 2, salt 0.5, baking soda 0.3, baking powder 0.3, vanilla extract 0.1. Egg yolk for brushing and toasted sesame seeds, toasted flax seeds, and sweetened shredded coconut for toppings are optional.
I usually omit salt if I make for my baby. Recommended daily sodium intake for children is 5 mg which means basically a no sodium diet. One of the reasons that cow's milk isn't recommended for babies is its sodium content too. I omit infant formula powder too because my son is cow's milk protein intolerant. I usually make a batch of 200 g flour. After a little math work, below are the ingredients in this instructable.
wheat flour 200 g
sugar 60 g
extra virgin olive oil 40 g
water 40 g
liquid lecithin 4 g
baking soda 1/4 tsp
baking powder 1/4 tsp
vanilla extract 1 tsp
Yields: 36 stars for baby (2 1/4 in, perfect shape and size for a toddler) and plenty cut outs for me.
I do recommend a good kitchen scale and be exact with measurements for this recipe.
A fancy rolling pin is what I fancy.
Directions: given in steps.
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Step 1: Make the Dough
Mix well together the dry ingredients.
Mix well together the wet ingredients.
Slowly add the wet mixture to dry mix and mix to form a relatively firm dough.
Let the dough rest for several minutes and divide it into 4 equal parts.
Step 2: Roll Out the Dough
Move the rack in oven to the highest position.
Preheat oven to 450F.
Line your baking sheet with parchment paper.
Remove the parchment paper from baking sheet and place on your work surface, work with two portions at a time, place them apart on the parchment paper and roll them out to 1/8-3/16 in thickness on the parchment paper.
It's more important to be of the same thickness everywhere than the exact thickness. Or the cracker cut from the thin part of the dough may get burnt before other crackers are done. I manage it with my too shabby to show you rolling pin. A fancy rolling pin will be my next kitchen purchase since I didn't win the Instructable contest prize that had the rolling pin. If the edge of the dough is thinner or cracked, use your finger pushing it in a little so the edge doesn't get burnt during baking.
Bring on your star cookie cutter, have fun cutting, but don't detach them.
Brushing egg yolk on top (optional) for added color and shine for the cracker when done.
Topping with toasted sesame seeds, toasted flax seeds, and sweetened shredded coconut (optional). I usually stop with egg yolk brushing because my baby drops more toppings on the floor than gets in his mouth.
Step 3: Bake
Slide the parchment paper with the rolled out, cut, brushed, and topped dough back to the baking sheet, place it on the highest rack to bake. (Note: in picture it wasn't on the highest rack because it was not possible to take a picture on the highest rack.) Baking on the highest rack avoids burn on the bottom and promises nice golden color on the top.
Bake for 6 minutes or until top is light golden brown. Set your timer for 5 minutes and be watchful in the last few minutes.
Remove the baking sheet from oven. Slide the parchment paper with the baked cracker to a cookie rack to cool.
When it's cool to touch, the stars come apart when you withdraw the parchment paper. Here or there may be a couple of crackers needs to break off by hands.
Step 4: Enjoy and Wait
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Here my baby had one on the stairs.
He had another one on the floor and wanted the whole jar on the shelf he couldn't reach.
Here another one again on the floor and hands free.
Another one again hands free with his toys, perfect shape and size for a busybody to eat hands free.
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