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Herb Cracker Crispies of the Season
From Dorothy McNett's recipes at www.dorothymcnett.com. Add any dried herbs, or seeds to this for variety. This makes about 24-30 two inch sized crackers. For Christmas crackers, use a tree cookie cutter and sprinkle with fresh green herbs and serve with lots of cheeses, etc.
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon semi-coarse sea salt
1 teaspoon dried rosemary
1 teaspoon dried oregano, or other herbs of choice
1/4 teaspoon pepper
1/4 cup unsalted butter
1/4 cup milk
about 1/2 cup flour for rolling and shaping
Preheat oven to 400 degrees. In batter bowl, whisk together the flour, baking powder, salt, herbs and pepper. Cut in butter till the mixture resembles coarse crumbs. Add milk and mix to form a ball, dumping it out onto a lightly floured surface. Knead dough gently 8-10 times. Sprinkle a small amount of flour over a pastry cloth and roll the dough fairly thin, about 1/4 inch thick. Cut into about 12 squares, or other shapes, as desired for your finished cracker look. Place on baking sheet and bake 10 minutes. With a sharp serrated knife, slice each cracker in half. Place on baking sheet, cut sides down. Return to oven (400 degrees) and bake about 5 minutes or until nicely browned Allow to cool completely.
Recipe created 2012-09-25.
