No leavening required for these pink crackers. I made them one Sunday morning. Everyone was still sleeping, and I felt like getting my hands into the dough and trying something new. Et voilà! Thanks to their color, these crackers are truly unique. However, what matters most is that they are also delicious. Crunchy, flavorful, inviting. Rather than a bread substitute, I consider them a snack to munch on at any time of the day. Since they were born from improvisation, throwing in a bit of this and a bit of that, trying to combine ingredients and color, I didn’t make many. So my heartfelt advice is to double the quantities and make more. You’ll see that they won’t last.
Other cracker recipes you might be interested in:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pink Crackers
- 1.5 cups type 1 flour
- 0.14 cups wholemeal flour
- 1 tbsp sesame seeds
- 2.5 oz beetroot puree
- 2 tbsp water
- 1.5 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp water
- 2 tbsp extra virgin olive oil
- fleur de sel
Tools
I made the dough for these pink crackers with the Bimby, but any other mixer will work just fine. You can also prepare them by hand by mixing the ingredients first in a bowl and then on a board. If you do them by hand, sift the flours and mix the dry ingredients thoroughly before adding the beetroot puree, oil, and water.
- 1 Mixer
- 1 Rolling pin
- 1 Pinking wheel
- 1 Brush
- 1 Small bowl
- 1 Baking sheet
Preparation of Pink Crackers
To obtain the beetroot puree, you can use a blender or an immersion mixer. You will need to blend the cooked beetroot until you get a smooth cream. I advise against using a juicer as you would only get a very liquid juice, and we need a denser cream.
Put all the dough ingredients in the bowl and work them until you get a soft and smooth dough, but not sticky. With the Bimby, proceed at Knead speed for one or two minutes, checking the result.
Transfer the dough onto the board, work it briefly with your hands, then roll it out with a rolling pin into a very thin sheet. The thinner it is, the crunchier your crackers will be.
Transfer the sheet obtained onto a sheet of baking paper (see FAQ at the end of the recipe) and, with a pinking wheel, cut into squares or diamonds.
Now transfer the sheet onto the oven tray and brush all the crackers with a mixture of water and oil (you can prepare it by eye). Finally, sprinkle the pink crackers with a pinch of fleur de sel. I use this type of salt because I find it to be the most suitable for this type of preparation. Fine salt would be too small, while coarse salt would be annoying and excessive.
Bake the pink crackers in a preheated static oven at 375°F for 20 minutes. Remove them and let them cool before tasting. I won’t tell you how to store them because there will be no need. Enjoy! Paola.
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FAQ
Why not roll the dough directly on the sheet of baking paper?
Because rolling it directly over the sheet of baking paper makes the operation a bit more difficult as the sheet tends to curl and create folds in the dough. This doesn’t happen if you use a silicone mat and then flip it over onto the sheet of baking paper.
