keljonma
Epicurean Goddess
Basic White Crackers
2 c All-purpose flour
1/4 tsp Salt
2 Tb (1/4 stick) butter, softened
1 c Milk
Salt for the tops (optional)
Preheat oven to 325 F.
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
2 c All-purpose flour
1/4 tsp Salt
2 Tb (1/4 stick) butter, softened
1 c Milk
Salt for the tops (optional)
Preheat oven to 325 F.
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
