I should have made these crackers in the shape of animals.
So...this was not a difficult recipe to mix. 3 different flavors of crackers. Poppy seeds, Gruyère cheese and caraway seeds. The most difficult part was grating the cheese.
As expected, the part I had problems with was rolling out the dough. It was grainy (kind of like pie crust) and crumbled at the touch making it difficult to cut into discs so some of the crackers were hand-shaped.
I had another problem crop up when I heated up the oven because usually the oven temperature is listed fahrenheit first and celsius second, but this was reversed. I heated the oven to 220º and put the crackers in. About 10 minutes into the 15 minute bake-time I realized my mistake and cranked up the heat to 425º (the right temp). I just watched the crackers to keep them from burning. The second pan went much better.
Here are the pretty ones:
The ones on the left are the Gruyère, the middle are the poppy seeds and the right are the caraway.
These were so yummy! They were a little crumbly, though. The cheesy ones tasted kind of like Cheez-it and the others were pretty great, too!
I tried them plain and with some cheese on them. The cheese was incredible! I tried Cabot Seriously Sharp Cheddar, and I cannot recommend it more highly.
I leave you with a cute little song about Animal Crackers...
Quote and first two videos from Animal Crackers. Third video from Curly Top.