Butter Crackers Recipes

SEASONED BUTTERY CRACKERS

Steps:

• Preheat the oven to 275 degrees F.Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.

CRISPY BUTTER CRACKERS 4 WAYS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper; set aside.
• Add the 2 cups flour, the Parmesan and kosher salt to a food processor, and pulse until the cheese is finely chopped and the mixture is evenly combined. Add the butter and pulse until it's evenly dispersed and the dough looks like coarse cornmeal. Add 1/2 cup of the heavy cream, then continue to pulse and add more cream, 1 tablespoon at a time, until the mixture forms a ball but is not sticky.
• Transfer the dough to a clean work surface that's lightly dusted with more flour. Shape into a disk, then cut into 4 equal pieces. Use a rolling pin to roll out each piece of dough into a very thin sheet, about 1/8 inch thick. Transfer 2 sheets of dough to each of the prepared baking sheets.
• Whisk the egg with 1 teaspoon water in a small bowl until combined, then brush on top of each sheet of dough.
• For the plain butter flavor: Sprinkle a generous pinch of flaky sea salt over one sheet.
• For the "everything" flavor: Sprinkle the everything seasoning over another sheet of dough.
• For the Parmesan-black pepper flavor: Sprinkle the Parmesan, several grinds of coarse black pepper and a pinch of flaky sea salt over the third sheet of dough.
• For the dried fig and rosemary flavor: Sprinkle the figs, rosemary leaves and a pinch of flaky sea salt over the fourth and final sheet of dough.
• Use a pizza cutter, fluted pastry cutter or 2-inch cookie cutters to cut out the crackers into desired shapes. (If using a cookie cutter, you can discard the scraps or leave those on the baking sheet and bake as well). Spread the shapes out slightly on the baking sheets.
• Bake until the crackers are golden brown all over and crisp, rotating the baking sheets from top to bottom halfway through, 14 to 18 minutes. Let cool completely, then serve. These crackers can be stored in an airtight container for up to 3 days.

BUTTER CRACKERS

Steps:

• Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside.
• Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps.
• Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll.
• Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets.
• In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash.
• Bake just until the crackers begin to brown, 5 to 10 minutes.
• While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving.

GLUTEN-FREE BUTTER CRACKERS

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

BUTTER TOFFEE CRACKERS

Steps:

• Line a large lipped cookie sheet with foil.
• Place crackers end to end on cookie sheet.
• Combine other ingredients (except nuts) in saucepan and bring to a boil.
• Boil for 2 minutes.
• Pour over crackers.
• Sprinkle with chopped nuts.
• Bake at 350 degrees for 12-14 minutes.
• When cool, break apart.

COLORFUL PEANUT BUTTER CRACKERS

Steps:

• In a microwave-safe bowl, heat cream cheese on high for 15 seconds or until very soft. Add peanut butter and honey; stir until smooth. Spread over half of the crackers; top with remaining crackers., In a microwave, melt chocolate chips and shortening; stir until smooth. Heat milk; stir into chocolate mixture. , Dip each cracker sandwich in chocolate mixture, allowing excess to drip off. Place on waxed paper-lined baking sheets; decorate as desired. Refrigerate for 45 minutes or until set.