Monday, March 14, 2011

Buttery Crackers

The boys all love these.
These are so flaky that the floor
always ends up covered with crumbs.
Makes 4 Cookie Sheets

1/2 c whole wheat flour
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour
2 T sugar
3/4 tsp baking powder
1/4 tsp salt
10 T unsalted butter, cold
1 c and 3 T milk
1 T lemon juice
water in a spray bottle
toppings such as sea salt, pepper, poppy seeds, flax seeds, sesame seeds, rosemary, onion flakes, garlic, garlic powder, Parmesan cheese, etc.

Whisk flours through salt.  Cut in butter.  Mix in milk and juice.  Wrap and chill for 3+ hours.  Divide in four chunks.  Roll out as thin as possible.  Place on four cookie sheets.  Chill at least another 30 minutes.  Spray with water and add desired toppings.  Bake 30 minutes at 350F.  Cool on cookie sheets.  If the centers aren't crisp, tear into pieces, and return to the oven until they are crisp.  Break and serve.  If you don't use them all in the first day or two, you can toast them in the oven.

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