Rich Crackers

Unlike soda crackers, with their crisp layers and air pockets, these crackers are solid and smooth. Butter, egg and cream enriches the dough, which is made just like pie crust. These crackers provide a sturdy, non-assertive base for any number of toppings and spreads.
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon baking powder
2 1/2 tablespoons sugar
1/4 cup (1/2 stick) cold butter
1 egg
6 tablespoons (3/8 cup) cream (half and half, light, whipping or heavy)
melted butter
In a large bowl, mix together flour, salt, baking powder and sugar. Cut in butter. In a separate bowl, use a fork to stir egg and cream together till smooth. Add to flour/butter mixture and stir till mixture forms a loose ball. Gather in your hands and squeeze together. Pat into an oval about 1-inch thick, wrap in waxed paper, and chill for 1 hour.

On a lightly floured surface, roll dough into a circle between 1/16 and 1/8-inch in thickness. Cut dough into rounds with a 3-inch or smaller cutter. Repeat with remaining dough scraps (unlike piecrust, this repeated rolling doesn't seem to toughen the final product). Transfer rounds to lightly greased or parchment --lined baking sheets, and prick each round several times with a fork.

Bake crackers in a preheated 425°F oven for 6 minutes. Remove pan from oven, turn crackers over, and bake an additional 5 minutes, or until crackers are lightly browned. Remove crackers from oven and brush with melted butter. Transfer to wire rack to cool completely.

 




 
 

Copyright 2002, The King Arthur Flour Company. All rights reserved.