To make 6 to 7 cracker cups…
- 150g plain flour – From foodbank – or 68p from LIDL
- 50g coarse corn (optional) – 10p
- 1 teaspoon oregano – from cupboard
- 1 teaspoon paprika – from cupboard
- Salt – from cupboard
- 50ml corn oil – from cupboard
- 6 tablespoons water
1kg of coarse corn costs £1.49 from Tesco
Preheat the over at 180C.
Mix the oil and water together with the corn. Cover and leave aside for 10 minutes. The coarse corn is very hard and needs time to soften. Skip this step if not using coarse corn.
After 10 minutes, add the flour, salt, paprika, oregano and mix well by hand. The consistency we are looking for is a soft dough very near to being a crumble, but that can be shaped.
To make the cups, use cupcakes moulds, spay the inside with oil and press in very tightly the dough. The thinner the sides, the better.
Once all the cups have been filled, place in the oven for 12-15 at 180C.
Remove the tray from the oven and leave the cups aside to cool down. To remove the cups from the mould, gently tap the whole tray on a hard surface to easy them from the bottom of the tray, then gently remove.
If you do not have cupcakes moulds, just lay the dough on a sheet of baking foil, place another sheet on top of the dough and flatten with the rolling pin or wine bottle. Again, the thinner the better. Just remember how thin the shop bough cracker are and try to emulate.
Place in the oven to bake for 10 minutes at 180C, leave to cool and use as you wish.
I used it for the starter of my Mexican menu.
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