Photo: Sheri Giblin; Food Styling: Margaret Dickey; Prop Styling: Amy Stone
Active Time
30 Mins
Total Time
1 Hour 30 Mins
Yield
Serves about 40 (serving size: 2 [1-in.] crackers)

Why buy something that you can make easily and more deliciously at home? Make these all-purpose crackers as they are, or top with Asiago cheese, sea salt and black pepper, Italian herbs, or sesame seed oil after rolling the dough and before cutting it into desired shapes. Note that if you choose to make larger, 2" crackers, the yield is around 60 crackers, which serves 30 people.

How to Make It

Step 1

Place flour, salt, and sugar in the bowl of a food processor; pulse until well combined, 3 to 4 times. Add butter to processor bowl; pulse until mixture looks sandy, 7 to 8 times, making sure all butter is incorporated. Whisk together half-and-half and egg in a small bowl; add to processor bowl. Pulse until mixture forms a ball, 6 to 7 times.

Step 2

Place dough on a lightly floured surface; knead until smooth, 4 to 5 times. Divide dough in half; shape each half into a disk. Cover with plastic wrap, and chill about 1 hour.

Step 3

Preheat oven to 425°F. Working with 1 dough disk at a time, roll dough to 1/8-inch thickness on lightly floured surface. Cut dough into desired shapes, and place 1 inch apart on parchment paper-lined baking sheets. Bake in preheated oven until edges are golden brown, 11 to 12 minutes, switching pans top rack to bottom rack after 6 minutes. Cool on pan about 5 minutes; remove crackers to a wire rack, and cool completely, about 10 minutes.

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