The Great British Baking Show ™
Baker:
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Spicy Almond Crackers with Ras el Hanout
Danny: 'I'm making a spicy almond cracker. It's a biscuit dough where you're pulsing the butter into the flour and then I'm using yogurt to bind it together. Downside is, though, I kind of eat them as they come out. Today is meant to be a batch of 48. When I've made these at home before, I'm lucky if, like, 20 make it to the tin.'
Danny: 'I'm taking a leaf out of Brendan's book because we're back to the seventies of desiccated cheese. I know you look horrified. But proper Parmesan doesn't work.'
Danny: 'I've done it so many times, and I've tried it with fresh Parmesan, and if you didn't want it to snap, I'd put fresh Parmesan on. But there's too much moisture in fresh Parmesan.'
Danny: 'I'm just rolling these crackers out between two pieces of parchment paper. It's just the easiest way for me to get them as thin as I possibly can.'
Judges Notes
Mary: 'What an interesting color. So inviting.'
Paul: 'You've got a good consistency as well. You have got good consistency amongst the whole batch.'
Mary: 'You eat it first and you think that's a bit bland. Yeah. Maybe a little bit salty. But when you get into it, you have a very fiery flavor.'
Paul: 'Did you put salt on the top as well? You didn't need it. That salt has sort of tipped it over to be very salty.'
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