Homemade Whole Wheat Superstar CrackersPosted: April 5, 2011
Hello Dear Sunshine-Loving Edmontonians!
My sincerest apologies for ignoring you for the past week. I blame it on the fact that during my illness, Justin was sweet to me to have rented the 2nd season of the Tudors from the library, so I have been eagerly getting through the awesomeness that is Henry VIII’s and Anne Boleyn’s love affair. Also, its been nice out, so when I’ve not been watching the Tudors, I’ve been outside, enjoying the sunshine!!
To make up for my lack of blogging, I have an amazing post for you today, inspired by one of the most amazing of all food bloggers, Smitten Kitchen. (Seriously, if you’re ever looking for a good red, hit the “surprise me” button on her left hand side tool bar. You will be amazed every time. Absolutely stunningly beautiful food!) She made homemade goldfish for her son! These were so cute that I just had to make them. Unfortunately, I didn’t have a fishie cookie cutter, so I used a superstar one instead.
For the crackers, I used delicious cheddar cheese. I really do love cheese. I think if I ever had to live with one food forever, it would be cheese.
For the whole wheatie goodness, I used Gold Forest Grain’s 100% local organic whole grain flour from Eat Local First’s Good Food Box. Wow! This flour has a rich intense whole wheat flavor that works well in any baking (seriously, try using it in some cookies, or muffins. It adds so much and fills you right up.) I was very impressed with this flour. For someone who tries to sneak whole wheat flour in anything she bakes with, this flour is top knotch and worth every penny. Plus, it’s local! Who can argue with that?!
I have a funny story for you about this recipe, that led to a series of culinary mishaps that I’m still laughing about… Anyway, this recipe called for a food processor. Unfortunately, I don’t have a food processor. I do (or did, rather) have a hand blender. I thought it would work just as effectively. I began blending the dough with the hand blender, which was plugged into the only electrical plug in our silly old kitchen (which is attached to the stove, as I suppose they didn’t feel the need to add electrical sockets to a kitchen built in 1946). I was blending away and my hand blender exploded. It didn’t just break, it exploded, with sparks and everything, which blew the breaker on the stove, killing our only electrical socket. The next day, having forgotten that I blew the fuse on the stove socket, I ruined an entire crock pot full of stew, as it had sat on the counter all day, not cooking at all. It was a sad chain of event indeed. But at least the crackers were good!
I rolled out the dough, and used my cute little star shaped cookie cutter to cut out the star crackers.
They turned out so well. I was seriously impressed!
Jacquie’s Whole Wheat Super Star Crackers (Courtesy of Smitten Kitchen)
Yield: About 100 1 1/4 inch goldfish
6 ounces (1 1/2 cups coarsely grated) sharp cheddar, orange if you can find one you like
4 tablespoons (2 ounces or 57 grams) butter
1/2 cup (2 1/2 ounces or 62 grams) whole wheat flour
1/4 cup (1 1/8 ounces or 31 grams) all-purpose flour
1/8 teaspoon onion powder (I used garlic powder instead)
1/8 to 1/4 teaspoon table salt
Preheat oven to 350°F. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.
If the dough feels warm or worrisome-ly soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter, dipping it in flour from time to time to ensure a clean cut. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12 to 15 minutes, or until they are barely browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.