Homemade Sandwich Crackers Recipes

HOMEMADE SANDWICH CRACKERS

Steps:

• Sift the flour. Place the flour, sugar and salt in a large bowl. Mix. Rub the butter into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
• Next add approximately 1/2 of the beaten egg yolk and also add the water. Mix well your hands. Try to work quickly.
• Wrap the dough in plastic wrap and chill for 30 minutes.
• Now take the chilled dough and roll out into a large square that is about 1/8 inch thick, using a rolling pin. Cut it into cracker sized squares ( 1 3/4 x 1 3/4 inch) using a pastry cutter (fluted cutter is great if you have one).prick the cracker with a fork
• Lightly butter a baking tray and then line with oiled or baking sprayed parchment paper. Place the crackers onto the baking tray.
• Bake about 7 minutes at 200C degrees or until the edges are just starting to brown.
• Remove from oven. Allow to cool.
• For the filling: Using an electric mixer, beat butter in a bowl until pale and fluffy. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla . Mix well.
• Now take one cracker and spread 2 teaspoons of the filling on the bottom of it and then top with another cracker. Press down.
• Serve and enjoy.
• See my web sites
• www.stellarecipe.webs.com
• www.recipesrilanka.blogspot.com

HOMEMADE ROSEMARY CRACKERS

Steps:

• Set your oven to 220C/200C fan/gas 7. Put all the ingredients in a bowl and mix with your hands to combine to a rough dough. If it's sticky, add a little more flour so it's nice and smooth.
• On a sheet of baking parchment sprinkled with flour, roll the dough out to the thickness of a £1 coin, then use a pizza cutter or knife and cut it into squares.
• Brush the squares with a little water and sprinkle with some salt and the 1 tsp chopped rosemary. Prick each square once in the middle with a fork.
• Transfer the baking parchment straight onto a baking sheet, separate each square of dough a little, and bake in the hot oven for 12-15 mins or until the crackers are slightly golden. Cool, then store in a tin for up to two weeks.