Common Crackers Food
COMMON CRACKERS
This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.
Provided by Aroostook
Categories Breads
Time 30m
Yield 24 4 in crackers, 12 serving(s)
Number Of Ingredients 6
Steps:
- Sift together flour, salt and sugar.
- Cut in butter until mixture has the consistency of corm meal.
- Stir in enough milk to make a stiff dough.
- Roll to 1/4 inch thick on a lightly floured board.
- Cut into 3-4 inch rounds.
- Prick surface with a fork.
- Brush surface with milk.
- Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
- Store in an airtight container.
- Split crackers and serve with chowder.
COMMON CRACKERS
Steps:
- Preheat the oven to 350 degrees F.
- Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.
COMMON CRACKERS
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Fall Party Butter Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 40
Number Of Ingredients 8
Steps:
- Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
- Bake crackers until golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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- Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
- Preheat oven to 400°. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
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