Buttery Herb Crackers


Crackers are one of the make-it-yourself things I haven’t mastered.  No recipes I've tried are as good as what I can purchase.  So, when I saw this recipe and knew I had the fresh herbs potted up, I had to try them.  The recipe is certainly easy, with no cutting fat into the flour.  The only problem I had with the directions was cooling the flour mixture.  For my second pan, I chilled the dough in the refrigerator before rolling it out, and it was much, much easier to handle, just like piecrust is, and I could roll them thinner. 
The flavor was really good, we liked them, and they improved overnight.  They need to be cold to crisp up.    
Your guests will enjoy something a little savory during the holidays along with all the sweets.  We liked these with a little wine and some slivers of white cheddar as an appetizer.                
Buttery Herb Crackers
     ½   cup  Butter
     ½   cup  Milk
  1        tablespoon  Sugar
  1        teaspoon  Fresh Thyme -- snipped
  1        teaspoon  Fresh Chives -- snipped
  1        tablespoon  Fresh Dill -- snipped
  1 ½   teaspoons  Kosher Salt -- or sea salt
     ¼   teaspoon  Black Pepper -- freshly ground
  2        cups  Flour, All-purpose
Preheat oven to 375°.  In a medium saucepan, heat butter and milk over medium-low heat just until butter is melted.  Remove from heat.  Let stand 10 minutes to cool slightly.  Stir in sugar, thyme, chives, dill, 1/2 teaspoon salt, and the pepper.  Add flour; stir just until combined (dough will be stiff).  Divide dough in half. (I think chilling 15 minutes or so helps here).
On a lightly floured surface, flatten one dough portion into a rectangle.  Roll into a 14 x 9" rectangle that is slightly less than 1/8" thick.  Using a fork, prick dough all over.  Sprinkle with 1/2 teaspoon of the salt.  Using a fluted pastry wheel, cut into 2 x 1 1/2" rectangles.  Transfer to ungreased or parchment lined baking sheets. Repeat with remaining dough and salt.
Bake about 12 minutes or just until crackers are lightly browned and firm to the tough.  transfer to wire racks.  Cool.
About 84
To bake ahead, prepare and bake as directed.  Layer crackers between sheets of waxed paper in an airtight container; cover.  Store for 3 days at room temperature or freeze up to 3 months.
  "Better Homes and Gardens Holiday Baking 2006"
Per Serving: 22 Calories; 1g Fat (48.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 46mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

1 comment:

  1. I used to make crackers in the '70s. Have thought about them recently, but don't know where the recipe might be (ie which book it would be in). These look delicious! I may not use the herbs. Thanks!

    ReplyDelete

Hi...we'd love to hear from you.