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).

Cindy Pawlcyn
This Story Originally Appeared On sunset.com

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Annabelle Breakey

Recipe Summary

total:
1 hr
Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°.

  • 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.

  • 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.

Source

Mustard Grill in Napa; Cindy's Backstreet Kitchen and Go Fish, both in St. Helena, CA

Nutrition Facts

103 calories; calories from fat 50%; protein 1g; fat 5.9g; saturated fat 3.7g; carbohydrates 12g; fiber 0.4g; sodium 92mg; cholesterol 15mg.