I quite like the nutty characteristics of rolled spelt so you'll find that I often substitute them for rolled oats in many recipes.
The dish I've made is something that is very useful during this holiday season especially if you're serving cheese - A good cracker is essential and these are very easy to make and keep very well.
These are based on Dan Lepard's salted oat crackers - I've replaced both the flour and oats and given them a double spelt boost in the form of spelt flour and these rolled spelt flakes. I've also decreased the liquid as I find spelt flour tends to be softer and a general rule is that for any recipe where you've replaced plain flour for spelt, always be careful on the amount of liquid needed, you'll generally find it's going to be less.
300 grams spelt flour, sifted with ½ teaspoon baking powder and 1 teaspoon raw caster sugar
25 grams softened salted butter, cut into small dice
120 grams rolled spelt
150mls milk, approx
Sift the flour, baking powder and sugar together into a bowl - sprinkle over with the diced butter and then gently rub it in. Add in the rolled spelt and half the milk and start to stir - trickle in the rest of the milk a little at a time until it forms a soft dough. Cover and let it rest for an hour.
Divide the dough into quarters. Sprinkle your bench with flour and then roll out a portion of dough until it is wafer thin - if you find it is sticking too much, try rolling the dough out between sheets of baking paper.
Using a round cutter, stamp out circles over your dough sheet. Place these circles on a baking paper lined baking tray - brush the surface with a little water and then bake in a preheated 170°C oven for about 15 minutes or until lightly golden. Let them cool a little on the tray before moving them to a wire rack to cool completely.
Gather the offcuts and roll to form a ball and then set to one side. It's best to then proceed with the remaining quarters of dough before moving onto the offcuts. This just means the pastry gets to relax a little before you roll it again.
The recipe makes a lot of crackers - the exact number depends on the size of your cutter and just how thin you can roll the dough. Store them in an air-tight container and they should remain crisp for about a month.
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