* Exported from MasterCook *
Crackers, Amaranth Ranch
Recipe By : King Arthur Flour
Serving Size : 28 Preparation Time :0:00
Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List
Hand Made Low Fat
Posted Side Dish
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
85 g Unbleached All-Purpose Flour -- (3/4C or 3 oz)
78 g amaranth flour -- (3/4C or 2 3/4 oz)
14 g sugar -- (1T 1/2 oz)
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
46 g vegetable shortening -- (3T or 1 5/8 oz)
43 g cold unsalted butter -- (3T or 1 1/2 oz)
57 g water -- (4T or 2 oz)
TOPPING:
1 teaspoon salt
1/4 teaspoon sugar
1 1/2 teaspoons onion powder
1/2 teaspoon smoked paprika -- or Hungarian paprika
Amaranth's nutty flavor is well suited to these crunchy crackers.
Nothing beats a freshly made cracker for pairing with cheese!
PREP: 46 mins
BAKE: 13 mins. to 15 mins
TOTAL: 1:49
YIELD: 9 1/2 dozen crackers
Serving Size: 4 crackers, 6g
Servings Per Batch: about 28 servings
In a large bowl, whisk together the flours, sugar, onion powder,
garlic powder, poultry seasoning, and salt.
Work in the shortening and butter until the mixture resembles coarse
crumbs. Add 3 tablespoons water to the mixture and stir with a fork
until the dough is evenly moistened. Add the fourth tablespoon of
water and fold the dough over on itself with a bowl scraper until it
comes together. Add another teaspoon of water to moisten any
remaining dry spots, if needed.
Pat the dough into an 8" square (1/2" thick) on a sheet of plastic
wrap. Wrap and chill on a flat surface for 30 to 45 minutes.
After chilling, unwrap the dough and cut it in half; place one piece
of the dough on a piece of lightly floured parchment. Return the
other piece of dough to the refrigerator until you're ready for it.
Preheat the oven to 375F.
To make the topping: Stir together all of the topping ingredients.
Lightly flour the top of the dough and roll it 1/8" thick. Keep the
edges as square as you can. Using a pizza wheel, cut the dough into a
grid; the lines should be 1 1/4" apart.
Gather any scrap pieces from the outer edge of your grid and save to
add to the second half of the dough when you roll it.
Prick each square once with the tines of a fork. Spritz the dough
lightly with water and sprinkle the top lightly and evenly with the
topping mixture.
Repeat with the second half of the dough.
Bake each pan of crackers for 13 to 15 minutes, until golden brown.
Remove from the oven and cool on the pan; the crackers will become
crisp as they cool.
Store any leftovers, well wrapped, at room temperature for up to a
week; freeze for longer storage.
Cal 24, Fat 0g, Carbs 5g, Sod 61mg, Fiber 0g, Pro 1g
S(Internet address):
"https://www.kingarthurflour.com/recipes/amaranth-ranch-crackers-recipe";
Yield:
"9 dozen"
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Per Serving (excluding unknown items): 47 Calories; 3g Fat (58.3%
calories from fat); 1g Protein; 4g Carbohydrate; trace Dietary Fiber;
3mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0603