I have been trying out a few ideas over the holiday, savory crackers and sweet biscuits. It’s been such fun just to mess about with ingredients. The ‘fire’ in the crackers comes from chillies and ginger, a great combination with a touch of fresh coriander. The options though are limitless, so don’t hold back, check out your spice racks and have a go. If you don’t use the fresh ginger you will have to use a little bit more of the yogurt or cream cheese to form the dough.
These were great just on there own as nibbles and great with cheese by adding a bit of a kick instead of the plain old salt crackers.
To make the dough
Add the salt and baking powder to the flour
Rub the butter in until it resembles bread crumbs
Blitz the ginger and chillies and add to the flour mix
Add the chopped coriander leaves
Knead together until it forms a dough if it doesn’t add a teaspoon of the thick yogurt or cream cheese
Now use a pastry cutter to cut out discs
Cook on 325°F, 170C, 3, very moderate and turn every five minutes or so until golden brown.
Store in an air tight box