Though these buttery, cookie-like crackers were designed for the Ultimate S'more, they taste good enough to eat on their own. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California).
This recipe goes with The Ultimate S'more
Sunset AUGUST 2011
1. Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
2. Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
3. Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
4. Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
Note: Nutritional analysis is per cracker.
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