Nutcracker Cracker

My hand-cut Christmas nutcracker cracker is made from homemade salt, smoked paprika and activated charcoal crackers.

INGREDIENTS

Cake Flour 250ml
Baking Powder 7.5ml
Salt 2.5ml
Cold Butter 45ml
Olive Oil 15ml
Cold Water 45ml

Smoked Paprika 5ml
Activated Charcoal 5ml

Melted Butter for brushing
Sea Salt for sprinkling

METHOD

Place the cake flour, baking powder, salt and cold butter in a food processor can blitz until you get a fine crumb. Add in the olive oil and blitz again, then with the food processor running drizzle in the cold water until the dough comes together as a ball, you may need a little more, or a little less water.

Remove the dough ball from the food processor and divide into three. Work the smoked paprika into one of the dough balls and the activated charcoal into another, then cover each of the dough balls in clingwrap and allow to rest for 10 minutes.

Roll out the dough to approximately 1mm. If you are going to make the nutcracker, then cut all your shapes and carefully lay them on top of each other. To make regular crackers, use a cookie cutter to cut your shapes and place them on a baking tray lined with a sheet of baking paper, poke the crackers with a toothpick before baking.

Bake at 190˚C for 10 minutes.

Remove from the oven, brush with melted butter and top with sea salt.