These crisp crackers are an excellent addition to lunchboxes or ideal for an after-school snack. You can make a big batch as we have and freeze some ready for baking later.
How long will it take?
What’s the serving size?
Makes about 60
What do I need?
2 cups plain flour
4 tbsp parmesan cheese, finely grated
1 tsp baking powder
½ tsp table salt
1 cup grated carrot
Approx. ½ cup vegetable oil
Cream cheese dip
200g cream cheese
Zest and juice of ½ lemon
100ml pouring cream
1 small garlic clove, finely crushed
Mint, finely chopped, optional
How do I make it?
Preheat oven to 180C fan forced.
Tear off two sheets of baking paper approximately 30 centimetres long and set aside.
Add flour, parmesan, baking powder and salt to a bowl and stir to combine.
Add grated carrot and mix well to ensure that carrot is well coated with the flour mixture.
Add oil and use your hands to work into a dough. If needed add extra oil to bring the dough together into a ball.
Turn dough onto the work surface and form it into a rough rectangular shape. Rest dough for 5 minutes, cut in half and place one piece on a sheet of baking paper. Top with the second sheet of baking paper and roll into a 1 centimetre thick rectangle.
Cut the dough into batons about 5 centimetres long and 1 a centimetre wide. Repeat with the second piece of dough.
Transfer baking paper and dough batons onto baking trays.
If you wish to freeze some of the mixture for later, place one cookie tray in the freezer for 30 minutes. Remove from freezer and store batons in an airtight container in the freezer.
To cook batons, place baking trays in the oven for 15-20 minutes. Frozen batons will need an additional 2 to 3 minutes cooking time. Allow to cool on a wire rack.
To make the cream cheese dip; mix together the cream cheese, lemon zest and juice. Add the cream, garlic and mint, if using, and mix until smooth. Serve with carrot cracker batons on the side.