Making Press Molds to Shape Crackers

Turning Loose Mix Into Clean, Repeatable Forms

To create precise or complex cracker shapes, I often use toy bricks to build molds. The mix is shaped raw, then baked. You can also check out my other entry to see the reverse method, where the mix is baked first and cut afterward, How to Make Nut and Breadcrumb Slabs.

To get clean shapes, the mix needs to be well compressed inside the mold. I also like to control thickness and make sure it’s even throughout. That’s why I use a press mold. It works a bit like a hamburger press.

Each mold has two parts: an outer form and a plunger to compress the mix. Below are some examples of shapes and molds I use.

How to Prevent Sticking

To keep the mix from sticking to the plunger, you can apply a bit of flour or oil, but I prefer to glue a piece of parchment paper directly onto the pressing surface.

Here’s how to do it:

  1. Place the plunger on a piece of sturdy cardboard or cardstock. Trace the shape and cut it out.
  2. Cut a piece of parchment paper slightly larger than the cardboard.
  3. Lightly sand one side of the parchment paper with fine sandpaper to remove the nonstick coating.
  4. Trim the parchment to size.
  5. Use a non-toxic glue stick to cover the entire surface of the cardboard, then stick it onto the parchment paper.
  6. Trim any excess paper.
  7. Apply double-sided tape to the back of the cardboard.
  8. To make sure everything is aligned, place the cardboard piece inside the mold, then press the plunger down to glue both parts together accurately.

Getting Consistent Thickness

You can eyeball the quantity, but for consistent results. To mold a cracker, place your mold on a piece of parchment paper over a solid, flat surface.

The more pressure you apply, the denser your cracker will be. Dense crackers are stronger, but they also feel heavier to bite. You’ll need to find the right balance depending on your project. Try to apply the same pressure every time for even results.

Unmolding and Baking

To unmold, gently lift the mold and press down slowly on the plunger. The piece should release easily and hold its shape.

Use a spatula to transfer it onto a baking sheet.

Refer to your recipe for baking time and temperature.

 

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