Cheese Crackers

All about bread

Postby captain wassname » Mon Apr 05, 2010 4:07 pm

Not being too handy with a knife I to resorted to the rolling pin and two bits of parchment.Great crackers and much appreciated.
No sausages but they went well with my beer.

Jim
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Postby Ianinfrance » Mon Apr 05, 2010 5:17 pm

NCPaul wrote:My wife will be thrilled when she sees the photos. SWMBO is terrific with a rolling pin to get them so uniform. It would be fine if someone wants to blog about them; I glad they asked.


Ooops... Sorry about that. (wife/mum).

Anyway, Gill will be ever so pleased. She's meticulous about asking permission. Thanks very much.

Jacquie (my SWMBO) is a good pastry cook, and because we've already made Gary Rhodes' digestive biccies many times, which also use oatmeal, she's learnt how to roll these crumbly doughs.
All the best - Ian
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Postby NCPaul » Tue Apr 06, 2010 1:39 am

I'm glad you liked them Jim. Be careful, they can be habit forming. :D She worked hard on this recipe; wheat flour, cornflour and blue cheeses gave lesser results. I'll have to suggest another batch this week; for research purposes. :wink: It's amazing how global the cooking community has become.
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Postby DanMcG » Wed Nov 03, 2010 9:12 pm

Maybe I'm getting old but wasn't there pictures of these crackers? I want to give them a try this coming weekend, I'll figure it out but the pic's help :wink:
or was it another recipe?
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Postby NCPaul » Wed Nov 03, 2010 9:39 pm

Ianinfrance post some good pictures here:

http://www.wildfood.info/viewtopic.php?f=13&t=42
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Postby DanMcG » Thu Nov 04, 2010 8:06 am

Thanks Paul, I'm not sure how I missed Ian's link, And thanks for the recipe!
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