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Quick and Easy Crackers

  • Prep 10 min
  • Total 40 min
  • Servings 20

Our made-from-scratch, quick-and-easy crackers can be ready for spread or dip in under an hour. Choose your flavor: seeded, rosemary or Parmesan-oregano. ...MORE+ LESS-

Mark Evitt Mark Evitt
July 16, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

  • A pizza cutter is the perfect instrument for cutting dough.
  • Make sure work surface and dough are both very well floured. Extra flour can be brushed off, but not enough can cause this tender dough to stick and tear.
  • Try making two or three batches with different seasonings in each.

Nutrition Information

No nutrition information available for this recipe

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