City Palate

The Harvest Issue - September October 2017

Butter Crackers
Butter_Crackers

Butter Crackers

Although most of us have made a batch or two of cookies in our lifetime, homemade crackers aren’t as common. These simple, buttery crackers are plain but delicious – perfect for piling on a cheese board or nibbling with tea. Adapted from Epicurious.

1-1/4 c. all-purpose flour

2 T. oat bran (optional)

1 T. sugar

1 t. baking powder

1/2 t. salt, plus extra for sprinkling

3 T. chilled butter

1 T. olive or canola oil

1/4 c. water

1 egg

2 T. butter, melted

Preheat the oven to 400°F. In a medium bowl, whisk together the flour, oat bran, sugar, baking powder and 1/2 t. salt. Add the butter and oil and blend with a pastry blender, fork or your fingers, until the mixture is crumbly. Add the water and stir until the dough forms a ball. Let it rest on the countertop for 15 minutes, then roll it out on a lightly floured surface to about a 1/4-inch thickness. Cut into shapes (a fluted round cutter mimics Ritz crackers) or squares with a knife and transfer to a parchment-lined baking sheet.

Poke the crackers with a fork. In a small dish, stir the egg with a spoonful of water and brush the crackers with egg wash. Bake for 5-8 minutes, until golden.

Brush the crackers with melted butter and top with a pinch of salt while still warm. Makes 2-3 dozen crackers.