Cookies, Crackers and Conundrums – The Cookie Weekend (Day 2)

Is a Cracker a Cookie?

I would like to think so, though purists might argue vociferously against the notion, and many others may dither. I too, for the sake of clarity have often classified them as distinctly varied from the cookie, even though I subscribe to both the sweet and savoury versions of the latter.

Why, for that matter aren’t Animal Crackers actually cookies? I suppose I should rest my case here without much ado. It is the weekend after all, and though many of my friends agree that I can argue a point till the cows come home, I happen to live in an apartment building that discriminates against bovine animals on four legs moving in.

So it’s Day 2 of my Cookie Weekend and I decided to go Crackers… 😛

Olive and Sweetcorn Crackers with Red Chilli Flakes.

I used canned sweetcorn niblets and green pimento olives, giving them a rough chop.

Here’s a list of the ingredients –

3/4 cup + 2 tablespoons A.P. Flour

1 teaspoon baking powder

1 small egg (whipped)

1/4 cup butter + 2 tablespoons EVOO (microwave for 10 seconds)

2 heaped tablespoons sweetcorn niblets (canned)

10 green olives with pimentos

1 teaspoon red chilli flakes

1/2 teaspoon pepper

1 heaped teaspoon demerara sugar

1/2 teaspoon salt

1 teaspoon orange zest

2 heaped tablespoons rice flour

Melt the olive oil and butter and let it cool before adding in the sugar. Mix it well and add the whipped egg. Beat the mixture, before incorporating the orange zest, red chilli flakes, pepper, chopped olives and corn.

In a separate bowl, sieve together the flour (3/4 cup) and the baking powder. Add the salt and fold in the buttery corn and olive mix into the dough. You will need to add the extra 2 tablespoons of flour  (perhaps a little more) at this stage. The dough will be quite soft. Refrigerate it covered for an hour.

Remove the dough from the fridge and mix in the rice flour before rolling out the dough to a thickness of about 1 – 2mm. I used a pizza cutter to cut out squares 2″ x 2″. Placing them onto parchment lined trays. Using a fork, crimp the edges and prick holes into the centre of each cookie, before baking them in a 200°C preheated oven for 25 minutes.

You may need to turn the trays halfway during the baking process to ensure that the crackers get evenly baked and crisp. Allow the crackers to cool completely on the trays before transferring them to the cooling trays for them to crisp up further.

This is the first time I used this sweet and salty flavour combination of sweetcorn and pimento olives in crackers and I must say I was quite pleased with the result. The red chilli flakes give it just that extra bit of zing.

So… if crackers are cookies, are cookies crackers? ;-D

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8 thoughts on “Cookies, Crackers and Conundrums – The Cookie Weekend (Day 2)

    • Thanks so much :-). I love crackers because they go so well with most things. You can have them with your coffee or tea or even serve them up as a snack along with any topping of your choice, when you have guests over.

  1. Pingback: Mocha Chocolate Chunk Oatmeal Cookies with Candied Ginger…. and a Blog Award | The Cook, The Baker and The Clay Boy Maker

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