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Butter Crackers

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If you’re the type to devour a sleeve of salted crackers with cold butter, pull up a chair – these pre-buttered crackers are for you. To eat by the stack.

I’ve always been a fan of homemade crackers – although most of us have made a batch or two of cookies in our lifetimes, we don’t tend to run toward crackers. And yet the dough is just as easy – often more so; and the results just as delicious compared to the store-bought boxed kind as homemade cookies are, gooey and warm from the oven, in comparison to the carboardy ones that often taste of their own packaging.

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Homemade is better – and cheaper still – and perfect for piling on cheese boards (party season coming up!) or nibbling in bed or crumbling into soup. I confess I ate the majority of these straight from the cookie sheet, and didn’t bother with dinner.

Butter Crackers

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November 8, 2015

Adapted from Epicurious.

  • Makes: Makes 2-3 dozen crackers.

Ingredients

1 1/4 cup all-purpose flour

2 Tbsp. oat bran (optional)

1 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. salt, plus extra for sprinkling

3 Tbsp. butter, chilled

1 Tbsp. olive or canola oil

1/4 cup water

1 egg

2 Tbsp. butter, melted

Directions

1Preheat the oven to 400F.

2In a medium bowl, combine 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.

3Let it rest on the countertop for 15 minutes, then roll 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.

4Poke 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.

5Brush the crackers with melted butter and top with a pinch of salt while still warm.

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9 comments on “Butter Crackers

  1. Jules @ WolfItDown
    November 9, 2015 at 1:29 pm

    It always surprises me when I make a batch of savoury biscuits or crackers how easy it is! These would go superbly with some hummous or some cheese 😀 Delicious! x

  2. Carol S-B
    November 9, 2015 at 9:35 pm

    And with oat bran, they’re clearly good for me.
    Positively virtuous!
    Yup… could easily make a meal of these.

  3. Elaine
    November 11, 2015 at 7:07 am

    YES, to crackers for dinner! I wonder how swapping out that oat bran for some finely ground cornmeal would be. (Delicious, I imagine.)

  4. Randi
    November 17, 2015 at 12:54 pm

    Would you recommend making the dough ahead and freezing? thinking ahead for the holidays

  5. Unknown
    December 9, 2015 at 6:47 pm

    Very good post! We will be linking to this particularly great post
    on our website. Keep up the great writing.

  6. Margaret
    December 11, 2015 at 5:25 pm

    Happy I finaly found your blog. Easy recipes with ingredients that are usually in the pantry or fridge. Keep them coming!

  7. CM
    December 18, 2015 at 10:38 am

    Any idea if these would freeze?

  8. Cory
    December 21, 2016 at 1:47 pm

    I’ve never thought of making crackers myself, will have to give it a try. Hopefully substituting gluten free flour will still turn out.

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