In food processor (or gallon zip-lock bag) mix dry ingredients together. Add oil and 1/2 cup milk. Mix until a soft dough is formed. Add extra milk as needed. Knead briefly then form a flattened round. Wrap with plastic (or close up bag) and refrigerate for at least 1 hour up to overnight.
Preheat oven to 375F. Line a couple of baking sheets with parchment paper.
Roll out on floured surface to about 1/4" thickness. Using floured cookie cutters cut out shapes and place on baking sheets. Spray the tops lightly with oil and bake untuil golden brown. About 6 - 9 minutes should do it. Watch these closely as small crackers go from golden, to brown, to burnt in a very short interval.
Allow these to cool and store in an airtight container.
Make about 60, 1 - 2 inch crackers.
Each (3 cracker) serving contains an estimated:
Cals:63, FatCals: 32, TotFat: 3g
SatFat: 1g, PolyFat: 0g, MonoFat: 2g
Chol: 5mg. Na: 69mg, K: 56mg
TotCarbs: 4g, Fiber: 1g, Sugars: 0g
NetCarbs: 3g, Protein: 3g
Adapted from "The Sneaky Chef" by Missy Chase Lapine
Grandchildren like these, especially when they can help cut them out and bake them.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (14g)|
|Recipe Makes: 20|
|Calories from Fat: 23 (48%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.3mg||2 %|
|Sodium 42.4mg||1 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.9g|
|Protein 2.7g||4 %|
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: 48
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