Showing posts with label Doughs. Show all posts
Showing posts with label Doughs. Show all posts
Beef, cheese & broad bean quesadillas


Ingredients


  • 140g frozen broad bean, podded if you want
  • 2 sirloin or rump steak, weighing about 450g/1lb in total
  • 1 tbsp olive oil, for brushing
  • 200g medium cheddar, grated
  • 8 flour tortilla
  • 1 jalapeño pepper, chopped
  • 1 large tomato, chopped
  • 2 tbsp chopped coriander
  • salsa, to serve (optional)

Directions

Half-fill a ridged pan or frying pan with water, bring to the boil, then cook the beans for 1 min before draining. Dry the pan.

Brush steaks with oil and season. Fry in the pan over a high heat for 2-3 mins on each side, then thinly slice.

Divide the cheese over one half of each tortilla, then top with the steak, broad beans, jalapeños, tomato and coriander. Fold over the other half of the tortilla to make 8 half-moon shapes and press down to seal. Brush the tops with a little more oil.

Heat the frying pan over a high heat and cook the quesadillas, oiled-side down, in batches for 1-2 mins until crisp. Brush the uncooked sides with remaining oil, then carefully flip over and cook for 1-2 mins more. Cut into wedges and serve with salsa, if you like.

Red Velvet Rich and Creamy Cookies

Ingredients

  • 1pouch (1 lb 1.5 oz) sugar cookie mix 
  • 1/3cup unsweetened cocoa
  • 1/4cup butter or margarine, softened
  • 1/4cup sour cream
  • 1tablespoon red food color
  • 1egg
  • 3/4 to 1 cup  Rich & Creamy cream cheese frosting
  • 1/4cup chopped nuts

Directions

1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.


Ingredients


  • 1 kg of powdered sugar
  • 1/2 kg of butter at room temperature
  • 1 kg of maize flour (cornmeal)
  • 7 eggs

Directions

First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.



pancakes with nutell

Ingredients

-Half a jar of nutella
-2 cups flour
-4 tablespoons sugar
-2 teaspoon baking soda
-2 tablespoons butter
-1 egg
-1 cup milk

Directions

Initially get jar with nutella and throw in a bowl in a round shape , similar to discs. Once you have given such a form , enter the pan in the freezer and let freeze nutella little while to prepare pancakes .




In a glass bowl mix flour , milk , soda , sugar and egg.Once you have good troubled one - another , nxeheni pan and melt in a little butter , so do not climb donuts .

Take a mass of dough beaten , prepared and then acting quickly take over one of the layers of nutella , who were placed in the refrigerator .


Once you put a layer of nutella , take over again beaten pulp .



Let the baked good , until it got color and so do also to prepare other donuts . In the end , as desired , you can accompany pancakes with strawberries .

Doughnuts of the Undead

Ingredients

-1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits
-2 cups powdered sugar
-4 tablespoons butter, melted
-1 cup strawberry jam

Directions

1-Heat oven to 350°F. Bake biscuits as directed on can.
2-Meanwhile, place powdered sugar in brown paper lunch bag or large resealable food-storage plastic bag.
3-When doughnuts are hot from the oven, brush with butter. Place in paper bag, and shake until completely coated in powdered sugar. Transfer to cooling rack.
4-Place strawberry jam in decorating bag fitted with tip. Insert tip inside of each biscuit; squeeze small amount of jam into center
Brown Sugar-Bacon-Biscuit Bake

Ingredients

-1/2 cup packed light brown sugar
-1/2 cup salted butter, melted
-1/2 cup real maple syrup
-1 tablespoon all-purpose flour
-1 teaspoon ground cinnamon
-10 slices cooked bacon, broken into small pieces
-1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits

Directions

Heat oven to 400°F.

In medium bowl, stir together brown sugar, butter, syrup, flour and cinnamon with whisk until well combined. Add bacon; stir gently without breaking apart bacon pieces.

In ungreased 2-quart round or oval ceramic or glass baking dish, evenly spread brown sugar-bacon mixture in bottom. Separate dough into 8 biscuits; arrange over mixture.

Bake 15 to 18 minutes or until biscuits are golden brown, no longer raw in center and brown sugar- bacon mixture is bubbly.

Carefully remove baking dish from oven. Place heatproof serving platter upside down over dish; turn platter and dish over. Remove baking dish. Drizzle any remaining sauce from dish over biscuit bake. Serve warm.

Chestnut, rosemary & pancetta focacciaIngredients

-300 g Tipo 00 flour , plus extra
-100 g semolina flour
-100 g chestnut flour
-1/2 tsp sugar
-6 g fine sea salt
-2 x 7 g sachets of dried yeast
-325 ml tepid water
-Olive oil
-125 g vacuum-packed chestnuts
-A handful of small rosemary sprigs
-50 g thinly sliced pancetta , cut into 5cm lenghts

Directions

Pour the flours into a large bowl with the sugar, salt and yeast and mix well. Form a well in the centre and pour in the water, then mix the liquid around with your fingers, drawing flour in and gradually combining the ingredients to form a dough.

Transfer the dough to a floured surface; knead for 5 minutes, then put back in a clean bowl, cover with a warm, damp cloth and leave somewhere warmish to prove.

Preheat the oven to 200C/gas 6. Meanwhile, lightly oil a 20cm x 30cm baking tray. When the dough has doubled in size, which should take about 30 minutes, tip it back onto the floured work surface and knead again briefly, adding flour if it’s a little too sticky.

Rub a rolling pin with flour and roll the dough to form a 30cm x 20cm rectangle. Using the rolling pin, lift the dough and unroll it over the tray, dropping it neatly into place. Leave to prove for another 30 minutes.

When the focaccia has risen again slightly, push the chestnuts and rosemary springs into the dough. Lay the pancetta on top, so it can crisp up in the oven. Sprinkle with a little salt and drizzle with olive oil. Bake for 15–20 minutes, then remove and place on a cooling rack. Drizzle the focaccia generously with olive oil, and sprinkle with a little more sea salt.
By JamieOliver

Sour cherry stollen










Ingredients

-200 g dried sour cherries
-3 tablespoons kirsch
-100 g unsalted butter
-500 g plain flour , plus extra for dusting
-225 ml milk
-2 sachets dried yeast
-50 g caster sugar
-1 large free-range egg
-150 g mixed peel
-50 g whole almonds
-1 teaspoon ground cinnamon
-300 g marzipan or almond paste
-100 g icing sugar
-1 clementine

Directions

A few hours ahead, or even a day ahead, soak the cherries in kirsch.

Melt the butter. Sift the flour into a bowl. Heat the milk to lukewarm, pour into a jug and stir in the yeast, sugar and a pinch of sea salt. Leave for 5 minutes, then stir in the butter and beat in the egg. Pour into the flour and mix till smooth and shiny. Turn onto a floured surface and make a hollow in the centre.

Drain away any excess booze from the cherries before adding them. Chop and add the mixed peel and almonds, followed by the cinnamon. Knead well. After about 5 minutes the dough should be elastic, but not sticky.

Flour the bowl and put the dough back. Cover with a cloth and leave for 1 to 2 hours, till doubled in size.

Empty the dough onto a floured surface and briefly knead; roll into a 36cm x 26cm rectangle. Roll the marzipan out to be the same length and place along the middle. Fold the dough over, encasing the marzipan, and place on a tray. Leave to rise until doubled.

Preheat the oven to 190ºC/gas 5.

Bake the stollen for 45 minutes, till golden. Leave to cool on the tray for 5 minutes, then transfer to a wire rack. Sieve the icing sugar into a bowl, add the clementine zest and juice to make a thick icing. Drizzle over the stollen before serving.

Quick flatbreads with avocado & fetaIngredients

-1 teaspoon cumin seeds
-250 g wholemeal self-raising flour , plus extra for dusting
-¾ teaspoon baking powder
-350 g plain yoghurt
-olive oil
-2 ripe avocados
-75 g feta cheese
-1 teaspoon rose harissa

Directions

Lightly toast the cumin in a dry pan, then tip into a bowl.

Add the flour, baking powder and seasoning with 250g of the yoghurt and mix together until you have a rough dough.

Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side.

Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste.

In another bowl, stir the harissa into the rest of the yoghurt.

Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3mm thick.

Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 to 3 minutes, until puffed up and charred, turning halfway.

Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt.

Coconut Pancakes 1665 rt

Ingredients

-100g unsweetened desiccated coconut
-100g plain flour
-1½ tsp baking powder
-1 egg, beaten
-250ml coconut milk (shake the tin before measuring to distribute the solids evenly)
-1 tbsp runny honey
-Oil, for frying
-1 ripe mango

For the lime syrup :
-150g caster sugar
-Juice of 4 limes, finely grated zest of 1

Directions

1-To make the pancake batter, put the coconut into a blender and blitz for 1 minute or until it becomes finely chopped. Add the flour and baking powder and pulse for a couple of seconds to combine. Pour into a mixing bowl.

2-Make a well in the flour and add the egg. Stir into the flour, then add the coconut milk and honey, mixing until a smooth batter forms. Cover and leave to rest for 15 minutes.

3-Meanwhile, make the lime syrup. Put the sugar, 150ml water, the lime juice and zest into a small saucepan or frying pan. Bring to a gentle simmer and stir until the sugar has dissolved. Continue to simmer for 10 minutes until the liquid has reduced slightly and developed a syrupy consistency. Taste and add a little more lime zest if necessary. Leave to cool until just warm.

4-To cook the pancakes, heat a little oil in a large non-stick frying pan, swirling it around to cover the bottom. Place heaped tablespoons of batter in the pan (you will probably have to do this in batches) and cook over a medium-low heat for 2–3 minutes until golden. Turn over with a palette knife and repeat on the other side until golden and cooked through. Remove and set aside in a warm place while you cook the remaining batter.

5-Peel the mango and cut the flesh into thin slices. Serve the pancakes with slices of mango and a drizzle of lime syrup on top.

Ingredients

-340g raw cauliflower, fresh or frozen (60 calories)
-1 large free-range egg (74 calories)
-75g low-fat mozzarella cheese, grate 50g and slice the remaining 25g for the topping (225 calories)
-2 tablespoons finely grated Parmesan cheese (44 calories)
-1/4 teaspoon dried basil (1 calorie)
-1/4 teaspoon dried oregano (1 calorie)
-1/4 teaspoon garlic granules or powder (2 calories)
-sea salt to taste
-freshly ground black pepper to taste
-2 fresh tomatoes, thinly sliced (40 calories)
-1/2 red onion, peeled and thinly sliced (20 calories)
-2 cloves fresh garlic, peeled and minced (8 calories)
-1/4 teaspoon red chilli flakes (4 calories)
-fresh oregano or basil, to garnis

Directions

1-Line a pizza stone or tray (or just an ordinary baking tray) with greaseproof paper.
Pre-heat the oven to 210C/420F/Gas mark 7.

2-Grate the cauliflower, or process it in a food processor; you are looking to achieve fine crumbs, but do not purée it. If using frozen cauliflower, squeeze excess water out of it and crumble with your hands if possible.

3-Microwave the cauliflower crumbs for 5 to 6 minutes, or until soft. You can also steam or boil the cauliflower, but you will need to squeeze the excess water out of it afterwards if cooked with water.

 

4-Place the cauliflower crumbs in to an large mixing bowl and add the egg, grated mozzarella cheese, Parmesan cheese, herbs, garlic powder, salt and pepper. Mix well, you should have a fairly stiff but malleable dough, as seen in my photos.

5-Place the cauliflower "dough" onto the prepared tray and pat out into a large circle, about 12.5cms (10") in diameter and about 1.5cms (1/2") thick. Spray the top with a little low-fat cooking spray and bake for 15 to 20 minutes, or until golden brown and firm.

 

6-Place the sliced tomatoes on top, sprinkle the chilli flakes over, scatter over the minced garlic and onion rings, season to taste with salt and pepper, and then arrange the sliced mozzarella cheese over the top.

7-Bake for 10 minutes or until the topping is bubbling and the cheese has melted. Scatter fresh oregano or basil leaves over and serve cut into wedges with salad leaves.

Ingredients

-3 cups zucchini, diced
-½ white onion, finely chopped 1 tbsp. tarragon or oregano
-½ tsp. salt
-½ tsp. pepper
-½ tsp. olive oil 5 eggs
-Fresh parsley to garnish

Directions

Preheat oven to 350 degrees F.
Line an ovenproof dish with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with onion, tarragon or oregano, salt and pepper.
In a bowl, beat eggs with the oil and pour over the zucchini.
Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 5 minutes. Garnish with parsley and serve.

Ingredients

-300 grams almond meal
-180 grams arrowroot powder
-60 grams ground flaxseeds
-1/3 cup pepitas
-1/3 cup sunflower seeds
-2 tablespoons black chia seeds
-2 teaspoons salt
-1 teaspoon bicarbonate soda, sifted
-3 teaspoons sesame seeds
-1 teaspoon poppy seeds
-1/2 teaspoon caraway seeds
-8 eggs
-2 teaspoons apple cider vinegar

Directions

1-Preheat oven to 180°C or 160°C fan-force. Grease and line base and sides of an 11cm x 22cm (base measurements) loaf pan with baking paper.

2-Combine almond meal, arrowroot, flaxseed, pepitas, sunflower and chia seeds, salt and bicarbonate soda in a large bowl. Combine sesame, poppy and caraway seeds in a small bowl.

3-Whisk eggs in a large bowl until foamy. Whisk in vinegar. Add almond mixture and stir until combined. Spoon into prepared pan. Sprinkle with sesame seed mixture. Bake for 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool.

Ingredients

-2 eggs
-1 ripe banana
-1 tsp coconut oil (or butter, olive oil or other nonstick cooking spray)

Directions

1. Peel banana and put it into a mug or small bowl.
2. Mash the banana with a fork until it has achieved a fairly smooth gooey consistency.
3. Crack and stir in the eggs, and make sure the whole mixture is blended and smooth without any large banana chunks. This is your pancake batter!
4. Heat a griddle or non-stick pan on medium heat.
5. Grease griddle with coconut oil, butter, olive oil or nonstick cooking spray.
6. Pour the batter onto the griddle in small pancake circles. Aim to make them smaller than normal pancakes, i.e. the size of silver dollars. After approximately one minute of cooking, flip your pancakes.
 

7. Enjoy them plain, or add a small drizzle of pure maple syrup, honey or agave nectar.

goat cheese corn spoonbread recipe.jpgIngredients :

-4 oz. (8 Tbs.) unsalted butter; more for the pan
-1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
-1/4 cup dry white wine
-2-1/2 cups frozen corn
-1/2 cup heavy cream
-1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
-3-1/4 oz. (2/3 cup) all-purpose flour
-2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
-3 Tbs. granulated sugar
-1 Tbs. baking powder
-1 cup sour cream
-2 large eggs
-4 oz. fresh goat cheese, softened
-1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.

In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.

Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.

In a small bowl, mash together the goat cheese and chile with a fork.

Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.

Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.

By finecooking

Breakfast pancakesIngredients

-cup self-raising flour
-1 cup semi-skimmed milk
-1 free-range egg
-1 pinch sea salt
-1 pear
-a few knobs butter
-fat-free natural yoghurt , to serve
runny honey , to serve

 

Directions

Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.

Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.

When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.

Master Pizza DoughIngredients

-2 1/2 cups all-purpose flour, or as needed
-1 envelope Fleischmann's® RapidRise Yeast*
-3/4 teaspoon salt
-1 cup very warm water (120 degrees F to 130 degrees F)
-2 tablespoons olive or vegetable oil
-Cornmeal

Directions

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Ingredients

To make the dough :
-2 cups flour
-1 teaspoon yeast
-1/2 teaspoon salt
-1/2 teaspoon sugar
-3 tablespoons olive oil
-3/4 cup water

To make the stuffing :

-500 grams ground beef
-1 medium onion chopped
-2 tablespoons olive oil
-1/2 teaspoon all spice
-1/4 teaspoon cardamom
-1/4 teaspoon cinnamon
-1 tablespoon Tahini(optional)
-1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint

Directions

Proof the yeast by mixing the yeast, sugar and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast).
In a bowl whisk together the flour and salt till combined.
Add the oil and then rub it into the flour mix with your fingertips.

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes).


Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.

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To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.



Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.

Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet).

Place them under the broiler untill the tops are golden brown.

Transfer to a wire rack to cool.

Curried Turkey Hot PocketsIngredients

-1 tablespoon olive oil
-6 ounces lean ground turkey
-3 tablespoon diced red onion
-1 small carrot, peeled and diced
-1 tablespoon curry powder
-1/4 cup frozen peas
-2 sheets puff pastry, thawed
-1 large egg, beaten
-Kosher salt and freshly ground black pepper

Directions

Heat olive oil in a large skillet over medium high heat. Add turkey and saute, breaking up with the back of a wooden spoon until browned and crumbly, about 5 minutes. Add the onion and carrot and continue to cook for 3 minutes, until softened. Season with salt and pepper. Sprinkle in the curry powder and cook for 1 minute, until fragrant. Add 1/2 cup water, and cook until mixture is almost dry, about 4-5 minutes. Toss in the frozen peas and stir until warmed. Remove mixture to a bowl and cool completely.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Line a rimmed baking sheet with parchment. Lay 6 rectangles on the parchment-lined baking sheet. Brush the edges with the beaten egg. Divide the filling between the 6 rectangles. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees F.

Bake for 20 minutes, until golden and bubbly around the edges.

Ingredients

190g all purpose flour
125g  whole-wheat flour
30g wheat bran
1 1/2 tablespoons salt
1 tablespoons soda
1 tsp ground cinnamon
1/2 tsp cloves
220g unsalted butter, room temperature
100g brown sugar
30 honey

Directions

Preheat oven to 180C.
In a medium bowl combine flours, wheat bran, salt, baking soda, cinnamon and cloves.
In another bowl, mix the butter with sugar and honey until fluffy.
With mixer speed to low incorporate the flour mixture and mix until combined.If necessary use hands to form a dough.Divide the dough into 2 pieces.
Place one piece of dough onto a parchment paper.Cover with another parchment paper and star rolling the dough into a rectangle of about 3mm thick.
Remove the parchment paper on top and using a pastry cutter cut the edges to form a perfect rectangle and then cut into smaller rectangles about (5x12 cm).Prick crackers using a fork.Slide the parchment paper into a baking sheet.If you want you can freeze at this point to chill for 20 minutes and get firm before baking.(I baked the crackers right away and turned great)
Bake for 9-10 minutes until dark golden brown.Let cool on sheet for 5 minutes and then transfer crackers to wire racks to cool completely.
Crackers can be stored in an airtight container at room temperture , up to 3-5 days.