I think I must like baking a little too much when I reckon it’s less effort to make a batch of cream crackers than nip 5 minutes down the road to the shop to buy some! Seriously, that’s exactly what I did. I must be crackers (sorry).
As this was a bit of a spontaneous effort, I pretty much alighted on the first British recipe for cream crackers that I found online and went with it. I had a look at a couple of US recipes, but I was very confused by the addition of actual cream to the mix… I’m pretty sure that’s not required!
The dough was pretty straightforward to make (although it was a little difficult getting the dough to flatten out), but I was a little flummoxed by the actual baking of the crackers. The recipe suggests that gas mark 4 is too low, so I baked the first batch at 5, but they were still a little doughy well after the baking time was up.
However, I hit the jackpot with the second batch – they went in at gas mark 6 and voila! Perfect cream crackers after 20 minutes of baking. I think it also helped that I’d tried to flatten the dough a bit more than with the first batch. The photo directly below is of the first batch, whereas the other photos in this post are of the second batch. I think you can see a definite difference between the two.
I was actually really surprised by how much they tasted like shop-bought cream crackers. It’s definitely the quality of the butter and the seasoning that makes them so perfect, so be sure to use a decent butter and don’t forget the salt!
The recipe below is my version of the one I used, with tweaks to show what worked for me. Do get the dough as flat as you possibly can – it really does make a difference to the crispiness of the crackers.
Based on this recipe
Makes around 25 crackers, depending on size and shape
- 225g self-raising flour
- 0.5 tsp salt
- 55g good quality salted butter
- Cold water
- Pre-heat the oven to gas mark 6/200C/180C fan. Line 1-2 baking trays with greaseproof paper.
- Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mix resembles fine breadcrumbs.
- Add the water a little at a time and mix until you end up with a manageable dough that’s not too sticky.
- On a floured surface, roll the dough into a rough oblong, making it as thin as possible.
- Mark the oblong lightly into three equal sections, fold one third over the middle and fold the opposite third on top. Turn the oblong 90 degrees and roll flat again before folding again.
- Repeat this process once more, keeping the dough as thin as you possibly can all the while.
- Trim any curved/rough edges with a knife, then cut the dough into squares or rectangles. Prick each one with a fork and transfer to the baking trays.
- Bake the crackers for 20 minutes, until golden and beginning to turn dark brown around the edges.
- Remove from the oven and leave to cool completely before eating.