Try this Basic White Crackers recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 325~ F. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2-inch squares. Handling them gently, transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until lightly browned. Cool on a rack. Yield: 95-100. VARIATIONS: This basic recipe can be the starting point for much interesting experimentation. Simply varying flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 100 | ||
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Calories: 11 | ||
Calories from Fat: 2 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 33.6mg | 1 % | |
Potassium 4.3mg | 0 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11
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