Cream Crackers (Biscuit)~

i have been making a few attempts to bake cream crackers. They didn't turn out to be like Jacob's wheat biscuits. Instead, the first batch had a slight crunch with alittle tinge of sweetness ya. After some modifications to the recipe, the second batch was crispier and tastier ya.

Cream Crackers recipe from recipezaar

Ingredients

• 2 cups cake flour
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 2/3 cup heavy cream

Method

1. Preheat the oven to 350°F (180°C).
2. Use an ungreased cookie sheet.
3. Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
4. Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).
5. Turn the dough onto a lightly floured surface and roll it out to a thickness of about 1/8 inch. Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds. (i used a knife to cut the crackers into rectangles instead)
6. Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.
7. Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.
8. Remove and place on a rack to cool.

For the 2nd batch of cream crackers, i only made changes to the ingredients and followed the baking method according to the recipe ya.

Ingredients

• 2 cups cake flour
• 1 teaspoon salt
• 1 1/2 teaspoons sugar
• 1 teaspoon baking powder
• 1/4 cup whipping cream
• 1 tablespoon milk powder
• 1/3 cup corn oil (for the added crunch to the crackers)