Buttery Crackers

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What are they like? 

- Buttery & Crispy

- Excellent solo, dipped in nut butter, or served with hors d'oeuvre
 

These crackers can be made thin or smaller and thick. If they are thick, you’ll want to cut them out before baking. If you like, you can press seeds or spices into the top of the dough prior to baking.

These crackers can be made thin or smaller and thick. If they are thick, you’ll want to cut them out before baking. If you like, you can press seeds or spices into the top of the dough prior to baking.

 

Recipe

These crackers are delicate, rich, and crispy. I think of them as a fancier cracker but that doesn’t mean they are harder to make than other crackers—quite the opposite. This recipe was adapted from Smitten Kitchen; and their recipe was adapted from King Arthur Flour Whole Grain Baking cookbook. The glaze is delicious and recommended but they are also good without it. These crackers are delicious solo or served with dips or nut butters.

Serves 4, Prep 10 min, baking 20 min 

3/4 cup flour mix (96g) OR 3/4 cup brown rice flour, plus 1/2 tsp psyllium husk powder or xanthan gum
1/4 cup plus 2 tbsp oat flour, 36g
1 1/2 tbsp sugar, 20g
1/2 sea salt, 3g
1/4 teaspoon paprika
4 tbsp unsalted butter or buttery spread such as Earth Balance, 55g

2 tbsp cold water, 30 ml

Glaze (optional)
1 1/2 tbsp maple syrup, 23g (or other honey/syrup)
1/4 tsp molasses
1/8 tsp fine sea salt
1 tbsp hot water

Directions:

  1. Preheat your oven to 350F/ 175C. Place a piece of oiled parchment paper on the back of a cookie sheet. Spray a second piece of parchment paper.

  2. In a medium sized bowl whisk together the dry ingredients: the flour mix, oat flour, paprika, sugar, and salt.

  3. Work the cold butter or vegan spread into the mix using your hands, fork, or a food processor until the mixture resembles cornmeal with some larger pieces of butter.

  4. Start by adding 1 1/2 tbsp (or 20ml) cold water. You may need to add more. Add just enough water until the dough forms a ball when pressed together. You want the dough to form a ball but you don’t want it to be too sticky or too dry and crumbly.

  5. Place the dough on the parchment paper on the back of a cookie sheet. Place the second piece of oiled parchment face down on the dough and using a rolling pin roll the crackers out as thin as possible 1/8-1/4 inch.

  6. Slice the crackers using a knife or pizza cutter. Dock the crackers using a fork. If making the glaze, mix tougher the ingredients in a small bowl and using a pastry brush, brush the liquid onto the dough.

  7. Bake them for about 20 minutes until the edges brown or until they are lightly golden on top. Allow the crackers to cool completely before eating as this will ensure that they are crunchy. If the cooled crackers are not crispy, they can be put back into the oven and baked for additional time.

Once cooled, store in an airtight container at room temperature.

Notes: 
Crackers can easily be undercooked or overcooked so watch them carefully once they start to brown. You want them to be cooked enough to be crisp but not burned. You may need to remove the outer crackers midway through baking if they become too browned.