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“This recipe appeared on the Food Network by Christine Cushing. I made this 3 times now and find it easy to make and the taste is very good. Once I rolled the dough out to 1/4 inch thickness and the crackers were much softer than the thinner ones, but the taste was great.”
18-24 crackers

Ingredients Nutrition


  1. In a food processor, combine flour, salt, baking soda and pepper, pulse several times.
  2. Add butter and pulse until mixture resembles coarse meal.
  3. Transfer mixture to a mixing bowl.
  4. Add the chopped dill and prsley and stir to mix well using a spoon.
  5. Add the buttermilk and stir well to incorporate.
  6. Turn dough out onto a lightly floured surface and knead several times until dough forms a ball. If dough is too sticky, dust with some flour and knead again.
  7. Roll dough out to 1/8 inch thickness.
  8. Using a crimped or regular pizza or pastry cutter, ut dough into about 1 1/4 inch wide strips, then cut the strips into 1 1/2 inch lengths.
  9. Line a baking sheet with parchment paper and place the cut dough pieces, keeping them slightly apart.
  10. Place in the refrigerator for at least 30 minutes to chill.
  11. Preheat oven to 375°F.
  12. In a small bowl, whisk together egg white and cold water until foamy.
  13. Brush each cracker on the top side with the egg white mixture.
  14. Bake in prheated 375 F oven for 18 to 20 minutes or until lightly browned and crisp.
  15. Set aside to cool.
  16. Store in a container with lid.
  17. NOTE: If you prefer the crackers to be a bit softer, then roll the dough out to 1/4 inch thickness.

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