Saturday, July 02, 2005

Curry and Ginger Crackers

Curry and Ginger Crackers (Adapted from KA Flour BC)

2 cups flour, divided
1/2 cup crystallized ginger
1 tablespoon curry powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon cayenne
4 tablespoons cold butter
4-6 tablespoons ice cold water

Preheat oven to 325

Add 1 cup flour and crystallized ginger in a food processor. Process until the ginger has been cut into a fine dice.

In a mixing bowl, add the flour/ginger mixture, remaining flour, curry powder, sugar, salt, turmeric, and cayenne. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. Add water by the tablespoon until it reaches a workable dough.

Cut the dough in half and roll out one piece at a time. You are looking to achieve a thickness around 1/8" to 1/16". They need to be very thin to get that crisp texture. Using a pizza cutter, cut the dough into 1 1/2" squares. If the dough is sticking at all, place in the freezer for a couple minutes. Gently transfer the dough squares to a parchment lined baking sheet.

Bake for 20-25 minutes, rotating the sheets halfway through, until the edges take on a light golden brown color. If they take on too much color, they may turn bitter so earlier is better. Remove pans from the oven and transfer the crackers to a wire rack. As they cool, they will crisp up.

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