• laura0562

Everything Butter Crackers

These are easier to make than bread but just as impressive and tasty!


Makes about 1 pound of crackers


2 cups all-purpose flour, plus more for rolling

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

3 Tablespoons Everything Seasoning, purchased or homemade, divided

8 Tablespoons butter, melted

1/2 cup water

1 to 2 tablespoons olive oil for brushing

  1. Preheat oven to 425°

  2. Stir together flour, sugar, salt and 1/2 of the seasoning. Add melted butter and water and stir well to form sticky dough. Knead in the bowl until the seasoning is well mixed and the dough is a smooth consistency.

  3. Lightly flour a work surface. Roll out dough to 1/8” thickness, to make a large, squarish shape. Lightly brush with olive oil and sprinkle with the additional seasoning. Prick all over with tines of a fork. Sprinkle with remaining seasoning and cut into 1” strips.

  4. Line 2 sheet pans with parchment paper. Carefully move dough strips to sheet pans and bake for 15 minutes, rotating the pans halfway through.

  5. When golden brown, remove crackers from oven and let cool on a rack. Serve or store when cool.

Mix together flour, sugar and salt. Add melted butter and water.


Knead the dough in the bowl until smooth.



Roll out the dough on a lightly floured surface.


Cut, drizzle, prick, sprinkle.


Bake until golden.


Homemade Everything Seasoning


You can purchase this in stores, or you can make using purchased dried onion and garlic, OR you an dehydrate the onions and garlic yourself (if you have time and don't mind your kitchen smelling like onions for a few days. This is great to have on hand to season eggs, salad, avocado toast or anything else that you fancy.


1 large onion, minced in a food processor

1 head garlic, peeled and minced in processor

1/4 cup sesame seeds

1/4 cup poppy seeds

2 Tablespoons coarse sea salt

  1. Heat oven to 140°.

  2. Cover 2 sheet pans with parchment paper. Spread the minced onion on one and minced garlic on the other. Bake until crisp and completely dry, about 6 hours.

  3. Let onions and garlic cool, mix with remaining ingredients. Store in an air tight container for several months.



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