Crispy Butter Crackers 4 Ways Recipes

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.

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.