I have been pretty into baking lately. If you have been following me along, you may have noticed a lot of recent instagram posts about this. Those brownies and cupcakes came out great. They definitely added a nice touch of sweetness to our lives!
Baking is interesting. On one hand, it’s so easy because it frees you up when the food is in the oven. Set the temperature and time, then sit back or do whatever. On the other hand, at the same time it can also be challenging. If you set the wrong temperature or time, even if it’s only off by a little bit, chances are that the baked goods are not going to match your expectation. Sometimes it would turn out to be something quite beyond your imagination. (I mean in a what-the-hell-is-that way…)
That’s why I was told that I should always, always, always follow a recipe and do exactly what the recipe says when it comes to baking. Well, I did. Now I think it’s time to move on to baking my own crackers. 😀
The idea comes from a random find – Tea Bread. Instead of making a bread, I wanted something smaller; something with the simplest ingredients that we already have in our kitchen; something different and easy.
These mini crackers are very unique in their own way. Their extreme crispiness will make a strong impression on you. The nice fragrance of black tea comes out at every single bite. They are so far my number one baked goods without sugar, so we don’t have to worry about putting on weight while snacking all day. It’s very “safe” to have them around. 😛
Black Tea Mini Crackers
- Yield: around 150 mini crackers. If using a 1.5 inch diameter cutter, this recipe yields about 75 crackers. 1x
- Category: Snacks
- 1 black tea bag, any kind
- 1/2 cup hot water
- 1 cup firmly packed cake flour
- 1/2 teaspoon baking powder
- 1 oz unsalted butter, cubed
- 1/4 teaspoon sea salt
- Let tea bag sit in hot water for 3 minutes. Separate tea bag from tea and place both in your fridge to allow cool down.
- In a large bowl, mix cake flour, baking powder, cubed butter and sea salt together. Use your fingers to pinch the butter cubes with the flour until the butter is gone.
- Take out the cooled tea bag and tea. Cut the tea bag open and add the tea dust in the flour mixture. Pour 1/4 cup of tea over the dust. (Important note: we don’t want all of the tea here, drink the rest please.)
- Knead everything in the bowl to form a dough until the flour is gone. (Do not over knead.)
- Place the dough on a floured board. Use a rolling pin to roll it out into a very thin sheet (about 1/10 inch thick).This step is crucial for making the crackers crispy.
- Preheat oven to 350°F. Use your favorite cookie cutter to form the shape of the crackers or cut into squares by a knife.
- Transfer the shaped crackers to a baking sheet and bake for 10-15 minutes.
If using a metal baking sheet with foil, suggested baking time is 10-12 minutes. If using a glass baking dish, set the time for 15-17 minutes. When it’s done, the color of the crackers won’t change much and the crackers should become hard. If not, bake for a few minutes more. The color will turn brown after cooling down. Enjoy!