Never buy Fancy Crackers again

Video Description

Inspired by those fancy ass crackers served at fancy ass parties, except for 1/3 of the price of store-bought. Plus, the ability to customize the flavour to whatever you'd like! Sheldo's Fancy Crackers Cracker Base - 240g (1 cup) water - 180g (¾ cup) Greek yogurt - 40g (2 Tbsp) molasses (sub: dark maple syrup or buckwheat honey) - 280g (2 cups) AP flour - 50g (¼ cup) granulated sugar - 1 tsp (6g) baking soda - 1 tsp (6g) fine sea salt or table salt - ¼ tsp MSG (optional) - Any dry herbs, spices or seasonings (optional—see note 2) Base Seed Mix - ½ cup (80g) pumpkin seeds - ¼ cup (40g) flax seeds - ¼ cup (30g) white sesame seeds Cranberry Hazelnut - 1 cup Base Seed Mix - 1 cup (150g) whole hazelnuts - 1 cup (140g) dried cranberries Sun-dried tomato - 1 cup Base Seed Mix - 2 tsp garlic powder - 2 tsp dried oregano - 15g (3/4 cup) grated Parmesan cheese - 1 cup (100g) diced sun-dried tomatoes - 1 cup (150g) almonds, roughly chopped 1. Prep: Pre-heat oven to 350°F (175°C) with rack in the middle position. Grease foil molds or mini loaf pans. 2. Mix wet ingredients: In a large measuring cup combine water, Greek yogurt, and molasses. 3. Mix dry ingredients & mix-ins: In a large bowl thoroughly whisk together flour, sugar, baking soda, salt, optional seasonings, and MSG. Add all mix-ins and toss to coat and separate. 4. Combine: Pour wet ingredients into dry and stir together until just combined and there’s no dry flour left. 5. Bake: Transfer batter to greased molds. Smooth out the tops. Bake at 350°F for 25-30 minutes or until an inserted toothpick comes out clean. 6. Cool: Let cool for 15 minutes before removing from molds. Wrap and freeze for 2 hours or chill in fridge overnight. 7. Prep: Pre-heat oven to 250°F with racks in the middle position. Line 4 baking trays with parchment paper. 8. Slice & Bake: Slice loafs into cracker-thin slices with a sharp serrated knife. Arrange on baking trays. Bake for 50-60 minutes or until lightly golden and crisp. Flip crackers halfway through baking time. 9. Cool & Serve: Let cool on trays for 30 minutes to let the crackers crisp up fully. Serve & Enjoy! Notes: 1. The recipe needs about 1¾ cups (420g) of a soured dairy product. Optionally use: 1¾ cups buttermilk or 1¾ cups milk + 2 Tbsp lemon juice,. What you use might change the consistency of the dough slightly but should not affect the outcome. 2. Add whatever seasonings you’d like. Use at most 1 tablespoon of dried herbs and powdered spices and add into the dried ingredients. Use at most 3 tablespoons wet seasonings like pastes or liquids and stir into the wet ingredients. Chapters 00:00 Intro 00:54 Anti–Mini Loaf Pan Brigade 01:19 DIY foil mold 03:40 Cracker dough 05:30 Mix-ins: Cranberry Hazelnut 07:39 First bake 07:51 Mix-ins: Tomato Parmesan 09:31 Finish first bake 11:10 Slice loaves 12:34 Second bake 13:39 Crunch time 14:46 Price comparison (homemade vs. store-bought) 15:41 Storage tips & outro