Homemade Butter Crackers Food

HOMEMADE BUTTER CRACKERS

Steps:

• Pulse the flour, salt, sugar and baking powder in a food processor until combined. Add the butter and process until the mixture looks like coarse sand. With the motor running, slowly pour the heavy cream through the feed tube until the dough starts to come together.
• Dump the dough onto a floured surface and form into 2 discs. Wrap in plastic and chill for at least 30 minutes.
• Preheat oven to 400 degrees. Roll dough out on a floured surface until it is 1/4 inch thick. Cut into desired shapes and place onto a parchment-lined baking sheet. Prick holes into the crackers, taking care to press all the way through the crackers. Sprinkle with sea salt. Bake 8-10 minutes, until crackers are golden brown. Store in an airtight container.

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.

HERBED CRACKERS

Steps:

• Preheat oven to 400 degrees.
• Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.
• Pulse until combined.
• With motor running, pour 1/4 cup water slowly into feed tube.
• Add a bit more if necessary until mixture begins to hold together but is not sticky.
• Process until dough forms ball.
• Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.
• Transfer to ungreased cookie sheet, and prick all over with fork.
• Score lightly with sharp knife if you wish to break into rectangles later on.
• Or leave in free-form shape that you can break into shards.
• Bake 12 to 14 minutes, until lightly browned.
• Cool on rack and store in airtight container.
• Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.
• For garlic crackers, add 1/8 teaspoon granulated garlic.
• Or create your own mixture.

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.