Equipment
- Stand mixer with dough hook
- Mixing Bowls
- Measuring tools (scales/spoons)
- Loaf pan (lined with parchment)
- Rolling Pin
- Flour-dusting surface
- Parchment-lined baking sheet
- Oven
- Pastry Brush
Ingredients
- 227 g Bread Flour
- 8 g deZaan Carbon Black Cocoa Powder
- 113 g Water room temp.
- 28 g Butter room temp.
- 28 g Vegetable Oil
- 7 g Instant Yeast
- 5 g Sugar
- 2 g Baking Soda
- 3 g Salt
- 3 g Lime Juice
- 3 g Barley Malt Syrup
For garnish: Dried Marigold, Dried Violets, Dried Rose, Fresh Thyme, Sea Salt, Egg White (whisked - for brushing)
Instructions
- Combine all the ingredients in the bowl of a stand mixer fitted with the dough hook. Mix to full gluten development, 8 to 10 minutes.
- Transfer the dough to a lightly greased bowl and let rest for about 10 minutes. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 180°C/350°F.
- Divide the dough into quarters. On a flour-dusted work surface, roll out each piece until very thin, 1mm to 4mm thick.
- Transfer the sheet of dough to a piece of parchment and cut the dough into 3.75cm squares.
- Bake for about 2 minutes, or until the crackers have puffed up.
- Reduce the oven temperature to 150°C/300°F and bake for 5 to 8 minutes more. The crackers should be crisp.
- Meanwhile, combine all the ingredients for the garnish.
- Remove the crackers from the oven, brush the tops with egg white, and sprinkle with the garnish mixture. Bake for about 2 minutes more.
- Remove from the oven and let cool completely.
- Store in an airtight container at room temperature.