Make a double batch of these crackers, which will keep several weeks in an airtight container or in the freezer for up to three months. Serve with high-quality Irish butter.

Darina Allen
Recipe by Cooking Light March 2007

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
16 crackers (serving size: 2 crackers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt in a large bowl; stir with whisk. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Add 1/3 cup water and cream; stir to form a stiff dough.

  • Roll dough into a 13-inch square on a baking sheet. Score dough into 16 equal squares. Pierce each cracker with a fork. Bake at 300° for 45 minutes or until crisp. Cool on pan.

Nutrition Facts

139 calories; calories from fat 26%; fat 4g; saturated fat 2.3g; mono fat 1g; poly fat 0.3g; protein 3.7g; carbohydrates 22.9g; fiber 2.3g; cholesterol 10mg; iron 1.3mg; sodium 200mg; calcium 26mg.