These may look innocent, but they’re dangerously addictive. You have been warned. Celine Steen shares a recipe with us.
Tags:Cheezy Quackers Recipe,Celine Steen,Cheese-y Quackers recipe,everydaydish,How to make Cheezy Quackers,making Cheezy Quackers
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Hello, this is Celine Steen on havecakewilltravel.com on Everyday Dish TV. Today we’re going to make easy crackers; they are little crackers that are taste like old fish crackers, or cheeses. They’re called actually “Quackers”, that’s my husband who came up with the name, got to give him a blog. They’re made in the shape of little ducks, I don’t know how easy it is to still find cookie cutters like that but as long as you find little ones, little cookie cutters, it’s fine, just use whatever you have and you can choose the thickness or thinness. It’s not, doesn’t matter as you check the oven often enough. So let’s get started. We’re just going to start with the all-purpose flour that you put in your stunt mixer, then the nutritional yeast, then we add the salt and the pepper. You can add more spices, different spices or dry herbs, it doesn’t matter, it’s up to you, you can make it as you go. Then, we add or we’re going to mix already the dry ingredients to make sure that everything gets blended, there you go. Then the earth balance goes in, just dump it in, get started; and you let it run until it forms kind of crumbs, sandy crumbs. So this is what you’re looking for and we’re going to add the water now, a little at a time because you might not need all of it. Let’s get the machine started. Add some more, you want the dough to come together so you add the water until we get there. A little more, this is pretty much the consistency you’re looking for. You might need more or less water than the recipe calls for that you will see by checking that it sticks together; when you pinch it also. So let’s get it rolling. Just press it down together so that it’s easier to roll out. Leave it rather thick perhaps a third of an inch, if you prefer your crackers to be slightly crisper, roll it out more thinly but be sure to check in the oven to make sure they don’t burn, if they’re thinner they’ll going to cook more quickly of course. We’re almost there, there we go, that should do it. So grab your cookie cutter, duck shape or not, it doesn’t matter and place it on the silkette or parchment paper, whatever you prefer using is fine. And repeat until you’re running out of dough. You’re going to have to roll it out again in between. The last cracker is ready to go onto the sheet with the other ones, we’re going to pop them into the oven for about 16 minutes, it will depend of course on the size of the cookie cutter you will have to use and we’re all going to want to shoot for about 16 minutes until they’re golden brown, so let’s go for it. And the Quackers are ready, as you can see I didn’t leave much room between each of them because they don’t spread much. So have at this and enjoy and remember to get the recipe at Everyday Dish TV, I’m Celine Steen from havecakewilltravel.com