Butter Crackers Food

SEASONED BUTTERY CRACKERS

Steps:

• Preheat the oven to 275 degrees F.Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.

BUTTER CRACKERS

Steps:

• Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
• Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
• Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
• Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
• In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
• Bake just until the crackers begin to brown, 5 to 10 minutes.
• While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.

GLUTEN-FREE BUTTER CRACKERS

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

BUTTER CRACKERS AKA RITZ CRACKER CLONE

Steps:

• Combine all dough ingredients in a large mixing bowl. If using a mixer, use the paddle attachment and mix on low speed for one minute. If mixing by hand, use a large wooden spoon and mix for one minute. The dough should form a firm ball and shouldn't be sticky. Mix in extra flour or milk as needed to adjust texture.
• Transfer dough to a lightly floured surface and knead for 30 seconds to make sure all ingredients are evenly incorporated. The dough should be slightly tacky but not sticky.
• Preheat the oven to 400 degrees Fahrenheit, or 350 degrees Fahrenheit for a convection oven. Line 2 baking pans with parchment paper or silicone baking mats. Do not oil the paper or silicone mats.
• Use a rolling pin to roll out the dough on a floured work surface, frequently lifting the dough with a metal pastry scraper or bowl scraper to be sure it isn't sticking and dusting with more flour underneath if need be. You can flip the dough over and continue rolling with the bottom side up. The goal is to roll it to about 1/8 inch thickness. Use a fork or dough docker and poke holes all over the surface of the dough. Brush the surface of the dough with an even coating of the egg wash and sprinkle with fine salt.
• Use a small cookie cutter dipped in flour to make round crackers or cut into squares or diamonds with a pizza cutter. Place the crackers about 1/2 inch apart on the prepared pans. Gather any scrap dough and repeat the rolling out, egg wash and salting process until all dough is formed into crackers.
• If making more than one pan of crackers you can bake them all at once. Place the pans on different shelves and bake for 8 minutes, rotate the pans and bake for an additional 8 to 12 minutes, or until the crackers are firm and lightly golden. Remove the pans from the oven and brush the hot crackers with the melted butter. Immediately, turn off the oven, then return the pans to the hot oven for 3 to 5 minutes. Remove the pans from the oven and let the crackers cool on the pan. The crackers are done when they have a rich golden brown color and are fairly dry and crisp. If they don't snap cleanly after they cool, return the pan to a hot oven for a few more minutes until they dry sufficiently to snap when broken.