WHOLE-GRAIN BUTTERMILK-CUMIN CRACKERS
These crackers give you the opportunity to experiment with different shapes.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 60
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and table salt. Add butter, and process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
- Transfer dough to a lightly floured surface, and allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with kosher salt; roll gently to press salt into dough.
- Cut dough into 4-inch-long leaf shapes, or other desired shape, and transfer leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer to wire rack to cool.
BUTTERMILK-CUMIN CRACKERS
Steps:
- Preheat oven to 350 degrees. Spray two baking sheets with cooking spray; set aside. In the bowl of a food processor, pulse flour, wheat germ, sunflower seeds, cumin, baking powder, baking soda, and salt. Add butter; process until mixture resembles coarse meal. With machine running, gradually add buttermilk; process until dough comes together and is moist.
- Transfer to a lightly floured surface. Allow to rest for 5 minutes. Roll until 1/4 to 1/8 inch thick. Sprinkle with coarse salt; roll to press salt into dough.
- Cut dough into 4-inch-long leaf shapes, or other desired shape. Transfer the leaves to ungreased baking sheets. Pierce each cracker liberally with a fork. Bake until hard, about 16 minutes. Transfer crackers to a wire rack to cool. Store in an airtight plastic container, at room temperature, up to 1 week.
CUMIN CRACKERS
Provided by Molly O'Neill
Categories appetizer
Time 25m
Yield Forty-eight crackers
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of oil. Set aside. Combine flour, ground cumin, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk and eggs.
- Mix the dry and wet ingredients together. Beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut into 48 balls. Roll out each ball until it is as thin as possible.
- Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 4 grams, Carbohydrate 85 grams, Fat 6 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 362 milligrams, Sugar 11 grams, TransFat 0 grams
SIMPLE WHITE CRACKERS
This recipe for white crackers is simple and classic for a reason. Pair it with anything from Crab Dip to your favorite cheese. You'll have to discard any scraps, since this dough can't be rolled out again.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 20
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Pulse flour, table salt, and sugar in a food processor to combine. Add butter, and pulse until mixture resembles coarse meal. With machine running, gradually add milk; process until dough comes together.
- Transfer dough to lightly floured surface. Roll into 10-by-12-inch sheet, 1/16 inch thick . Sprinkle with kosher salt; gently roll to press salt into dough.
- Cut dough into 2 1/2-inch squares; carefully transfer to a baking sheet. Liberally pierce with a fork. Bake until just brown and firm to touch, 20 to 25 minutes. Transfer to a wire rack to cool. Store in an airtight container.
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