Recipe by Laura Calder
I have to warn you, these crackers will melt in your mouth and disappear quickly. I made these for my latest 7 Deadly Sins Dinner and they were to be served with the cheese course (fifth course)...my greedy guests devoured them before we were done with the aperitifs! I can't blame them, these are little bites of perfection.
I didn't change the recipe at all but I did play with the toppings; herbes de Provence, Parmesean cheese and cracked black pepper. Each of were finished with a sprinkle of fleur de sel. Enjoy!
Make about 30 crackersIngredients:
2/3 cup butter
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 egg
2 to 3 tablespoons cold water
Toppings (use whatever combination you like)
1/4 cup Parmesan cheese, grated
1 tablespoon herbes de Provence
Fleur de Sel
cracked black pepper
Directions:1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. Put the butter, sugar, salt, water and egg in a bowl and mix well.
3. Add the flour and mix quickly only until it holds together Do not overwork.
4. Roll the dough out 1/16 of an inch thick. Trim edges and cut into squares.
5. Sprinkle over the topping(s) and some fleur de sel on each.
6. Transfer to a baking sheet. Bake 8-10 minutes, or until puffed, crisp, and golden.
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10 comments:
Beauty. :) I need to make these.
Very addictive and beautiful crackers..
They sound very sinful Paula. I'm afraid I would suffer from Glutony since I couldn't have just one.
I just made these. They are exquisite and easy to make. The best recepie of crackers I've seen on the net. Ema (Romania)
I have tried making these too. Very crumbly and VERY buttery. Not really my cup of tea as a cracker, but pleasant enough by themselves.
I found these to be really tasty. Thanks for this recipe.
-van_smamnng
I'll never eat another boxed cracker again!
How long do these last? I want to make them as a present in a christmas hamper!
They should last in a seal container for a week. But I wouldn't take a chance with the cheese. :)
It would be great if you could tell
us what state the butter should be in (cold, softened, melted). Seems weird and not possible to combine egg, water, butter and a tsp. suger "well" unless it's melted butter. In any case i made them. They are good. Like mini, flat, flaky biscuits essentially. My husband loves them. I like them but think I needed to cook longer at a higher temp, and/or figure out the butter situation
Thanks though!
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