These buttery crackers are the perfect vessel for pairing with dips and cheese. Or they are delicious as a snack on their own!
Total Cooking Time: 30 minutes
Since I made hummus last week, I wanted to try my hand at making something to dip into it! Crackers seemed like a good place to start since it’s always been a curiosity for me. Since I do love the buttery crackers I can get from the store, a butter-based cracker sounded like a good way to go! I don’t normally work with non-yeast dough, so this was definitely a fun new endeavor.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Cracker dough is still dough which means there aren’t many ingredients. The core ingredients are still there: flour, salt, and water. To give flavor to the crackers I also used butter and sugar. Yeast isn’t needed for this type of dough because we are not looking to get a rise from a cracker, we want a more brittle final texture instead of something chewy.
This process is simple as it mostly takes place in the food processor. Apparently, the food processor is my newfound favorite kitchen tool. I haven’t used the food processor to work dough before and I love how easily it worked. The first step is to blend the powders into each other. I was worried that the blade wouldn’t really work for this step but the blade and momentum from the spin of the machine did a great job.
For the butter, I added it in chunks because it will help with a more uniform blend. The blade was amazing for blending purposes here. It really helped crumble the butter into the dough which I have only done by hand before. Then it’s time to add the water to bring the dough together completely This is a fairly dry dough – it almost felt like a sugar cookie dough. And it kind of acts the same when rolling out and shaping.
I like to roll the dough out to a 1/16-inch thickness because it makes the cracker crispy and has a lighter feeling. I also like to poke holes into the crackers using a fork – this helps the crackers breathe and prevents them from puffing up. Then it’s time to bake the crackers! Since it’s so thin, we are blasting it with heat to crisp the outside since the inside take next to nothing to cook.
And then you have delicious crackers! I would recommend letting the cool before eating but I have no self-control.
Why Add Sugar?
I know that adding sugar to a savory snack seems a little odd so why do it? Since this is a quick dough, the sugar caramelizes when exposed to that much heat which will cause the browning in the oven. This will also help crisp up the crackers!
- 1 ¼ Cups All-Purpose Flour
- 1 Tbsp Sugar
- 1 Tsp Salt
- 4 Tbsp Butter
- ⅓ Cup Water
- Preheat the oven to 400°F
- Mix together flour, sugar, and salt in a food processor.
- Chop butter into small pieces (I used cubes) and blend into the dry powder mixture in the food processor.
- Slowly add water until a dough forms.
- Roll out dough on a lightly floured surface to about 1/16 thickness. You might want to break the dough into smaller pieces to make easier to work with.
- Cut crackers into about 1 inch by 1inch square.
- Place crackers on a baking sheet. Poke holes into each cracker if desired.
- Bake for approximately 10-12 minutes or until lightly golden brown.