Eau Claire, WI
Give your biscuits a name and tell us about your recipe.
Variety of Delicious Crackers – I made four different kinds of crackers. They were: 1) poppy seed crackers, 2) tomato paste with parmesan cheese and sesame seeds crackers, 3) cheddar cheese and garlic crackers with sesame seeds, and 4) pesto crackers.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I adhered to Paul Hollywood's recipe the first bake and then I tried what I thought would be good in a cracker. With the first bake, I used my convection oven. I used the regular oven with the second bake. I discovered that the crackers browned more in the regular oven than the convection oven. It was my idea to use cheddar cheese, garlic and pesto. Those crackers were very tasty. I also discovered that if I refrigerated the dough 30 minutes before cutting the shapes of the cracker that the cracker kept its shape and did not shrink.
Tell us about how you added a Wisconsin twist to your creation.
I used Wisconsin cheese, eggs, garlic and butter. With the pesto crackers, I used pesto that I had made. I have always wanted to make crackers. The next crackers that I will make will be saltine crackers, graham crackers or artisan crackers. My Amish cookbook has several recipes.
How did you do?