Okay, here's my first daring baker's challenge: onion-poppyseed crackers. You will notice only the plate on the bottom right contains a cracker-like material. To put it nicely, the first two attempts were more along the lines of, well, savory rolled cookies. The experience went something like this:
01-Feb-13 (Day of challenge start): oh boy, what will it be! It's CRACKERS AND CRISPBREADS! NEAT! I've never made anything like this before!
22-Feb-13: Oh no! The challenge! I've been wasting my time baking triple layer chocolate cakes! Crap! Must make time for this THIS WEEKEND, NO EXCUSES!
24-Feb-13, 4:00PM: WHAT THE HELL DID I DO THIS WEEKEND? I WAS SUPPOSED TO MAKE THOSE CRACKERS!!!
24-Feb-13, 5:00PM: LET THE BAKING BEGIN (needed to have my coffee people, please).
Nice simple recipe, no problems whipping it up. Hmm. It says to roll it out as thin as strudel. Hunh. I wonder how thin that could possibly be...
Batch 1: The lovely shaped "crackers". That are like cookies, only MUCH bendy-ier.
Damn. I'll roll the next ones thinner.
Batch 2: At least they're quadrilateral in shape. That's cracker-like, right?
&^#@$^%$@#. How the hell thin do these things need to be???
Come hell or high-water, the next batch WERE GOING TO BE CRISPY, DAMMIT.
Batch 3: Rolled ridiculously thin, and then cooked in an uncut sheet of dough directly on my super-hot pizza stone until brown, then broken into random shapes. Broken, because they were finally crunchy. CRACKERS AT LAST. And those suckers are *STILL* crispy.
Tasty too.
