Herbed Crackers

Oh, holy shit ya’ll. I just tried this fantastic cracker recipe from the Oh Dear Bakery blog.  Instead of the Italian seasoning, I used a littled dried minced garlic and TJ’s 21 Seasoning Salute, and added some coarse black pepper on top with the salt.  These are fast. And addictive. Make at your own risk.  I could not stop eating them as I was shooting. Bill said they’re yummy.  Well, I’m off to make a whipped cream cheese with lemon zest, dill and shallots to schmear on these fuckers. And to taunt Bill, obviously.
Make these. They’re awesome.

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They put the crack in cracker.
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Herbed Crackers
Serves 6
Crunchy herby bits of addictive goodness that are mix to eat in half an hour.
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
241 calories
29 g
0 g
12 g
4 g
2 g
70 g
323 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
70g
Servings
6
Amount Per Serving
Calories 241
Calories from Fat 109
% Daily Value *
Total Fat 12g
19%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 323mg
13%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
4%
Sugars 0g
Protein 4g
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cups AP flour
  2. 1 Tbsp TJ’s 21 Season Salute
  3. ½ tsp. Dried minced garlic
  4. 1 tsp baking powder
  5. 3/4 tsp salt
  6. 1/2 cup water
  7. 1/3 cup olive oil plus about a tablespoon for sprinkling on top
  8. Sea salt and coarse ground black pepper to sprinkle on top
Instructions
  1. Preheat your oven to 450*. Throw everything except the sprinkles in the kitchen aid with the paddle. Mix 30 seconds, or until dough forms. Divide in to two balls. Take a sheet of parchment the size your cookie sheet, and roll that dough to about 1/8" keeping it as rectangular as possible. Repeat with the second ball. Drizzle on the last Tbsp of olive oil, sprinkle with the sea salt and the course ground pepper. With a pizza wheel, gently slice each lengthwise to get 6-8 strips. Then take a fork and lightly score the strips about every 1/2" or so.
  2. Bake 10-ish minutes - they should be golden brown and smell done. When they're cool, break the strips in to cracker-sized chunks.
beta
calories
241
fat
12g
protein
4g
carbs
29g
more
Adapted from Oh Dear Bakery Blog
Bucket of Yum http://bucketofyum.com/

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