Butter Crackers
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.
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
AuthorJulie
Preheat the oven to 400F.
In 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.
Let 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.
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.
Ingredients
Directions
Preheat the oven to 400F.
In 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.
Let 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.
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.
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
And with oat bran, they’re clearly good for me.
Positively virtuous!
Yup… could easily make a meal of these.
YES, to crackers for dinner! I wonder how swapping out that oat bran for some finely ground cornmeal would be. (Delicious, I imagine.)
Would you recommend making the dough ahead and freezing? thinking ahead for the holidays
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on our website. Keep up the great writing.
Happy I finaly found your blog. Easy recipes with ingredients that are usually in the pantry or fridge. Keep them coming!
Any idea if these would freeze?
I’ve never thought of making crackers myself, will have to give it a try. Hopefully substituting gluten free flour will still turn out.