Crackers With Herbs and Pepper

"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."
 
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Ready In:
35mins
Ingredients:
10
Yields:
18-24 crackers
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ingredients

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directions

  • In a food processor, combine flour, salt, baking soda and pepper, pulse several times.
  • Add butter and pulse until mixture resembles coarse meal.
  • Transfer mixture to a mixing bowl.
  • Add the chopped dill and prsley and stir to mix well using a spoon.
  • Add the buttermilk and stir well to incorporate.
  • 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.
  • Roll dough out to 1/8 inch thickness.
  • 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.
  • Line a baking sheet with parchment paper and place the cut dough pieces, keeping them slightly apart.
  • Place in the refrigerator for at least 30 minutes to chill.
  • Preheat oven to 375°F.
  • In a small bowl, whisk together egg white and cold water until foamy.
  • Brush each cracker on the top side with the egg white mixture.
  • Bake in prheated 375 F oven for 18 to 20 minutes or until lightly browned and crisp.
  • Set aside to cool.
  • Store in a container with lid.
  • 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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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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