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Quick and Easy Crackers

Blogger Mark Evitt of The Manly Housekeeper bakes crackers in a snap that are way better than those from the store.

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  • Prep Time 10 min
  • Total Time 40 min
  • Servings 20

Ingredients

Crackers

2
tablespoons cold unsalted butter
1
cup Gold Medal™ self-rising flour
4
to 6 tablespoons buttermilk

For seeded crackers

1
teaspoon poppy seed
2
teaspoons sesame seed
1/4
teaspoon ground pepper

For rosemary crackers

2
teaspoons finely chopped fresh rosemary leaves
1
tablespoon extra-virgin olive oil, for brushing
Coarse sea salt, for sprinkling

For Parmesan-oregano crackers

1/4
cup finely grated fresh Parmesan cheese
1
teaspoon dried oregano leaves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
  • 2 Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
  • 3 Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
  • 4 Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
  • 5 On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
  • 6 Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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