Fancy Dipping Crackers - How to Make Fancy Crackers for Cocktail Parties and the Big Game Barbecue!
Recipe type: Cocktail Snacks / Finger Foods
Today we're going to make 3 different fancy dipping crackers that will be real hit at any cocktail party or big game. They are quick and easy to make, they look amazing and will certainly make an impression on everybody.
- 370g All-purpose flour (or cake flour)
- 2.5ml Salt
- 10ml Baking powder
- 80ml Oil
- 125ml Water
- To start, place 370g of all-purpose flour or cake flour in your food processor.
- Add 2.5ml or a half teaspoon of salt and 10ml or 2 teaspoons of baking powder.
- Pour in 80ml of oil and mix this all on high speed for 15 to 20 seconds. Tilting the machine back and forth while mixing helps to get a good even mix.
- Pour in 125ml of water and machine this on high speed until it starts to come together, about 30 seconds.
- You can test the dough by pressing it between your fingers. If it holds together it is ready.
- Turn the crumbly mass out onto your work surface and compress it into a block. Wrap the dough in cling-wrap and allow this to rest for 30 minutes at room temperature.
- After resting, unwrap the dough and cut it into 4 pieces. Flatten each piece into a rectangle.
- Working with 1 piece at a time, run these through your pasta roller starting on setting 1 and working to setting 4.
- As each sheet is rolled, dust them with flour, trim of the ends to square them up and put these aside until all 4 sheets are rolled.
- Attach the tagliatelle cutter to your pasta machine and run 2 of the sheets through the cutter.
- Leave the remaining sheets aside.
- Fir the twisted dipping straws, simply twist a strand of the cut pasta then transfer it to baking sheet lined with parchment.
- Repeat this until half of the cut pasta is used.
- To make the dipping spirals, cut rectangles of foil to 12cm by 20cm or 5 inches by 8 inches.
- Roll a piece of foil up on a long round object, like a spoon handle, or one of these bag closers.
- Twirl a strand of the cut dough at an angle around the foil.
- Remove the foil from the handle and transfer this with the pasta twirl to the baking sheet.
- Continue until all of the spirals are complete.
- For the dipping spoons, first dock the dough sheet by pricking holes in the dough. Cut the dough sheets into triangular shapes across the width of the sheet.
- Arrange the triangles on a baguette pan with the handles of the spoons, or the thin end draped ove the high ridge of the pan.
- Bake the crackers in a pre-heated oven at 250c or 480f for 5 to 7 minutes until crispy and lightly golden.
- And there we have it.... 3 different styles of dipping crackers to make your partly platters shine.