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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Though these buttery, cookie-like crackers were designed for the Ultimate S'more, they taste good enough to eat on their own. The recipe comes from Cindy Pawlcyn, chef-owner of Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California). Ingredients:
3/4 cup butter, at room temperature |
1/3 cup packed light brown sugar |
1/4 cup granulated sugar |
1 tablespoon honey |
1 1/4 cups all-purpose flour |
1/3 cup whole-wheat flour |
1/2 teaspoon baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
Directions:
1. Beat butter, sugars, and honey in a large bowl with a mixer until smooth. In another bowl, mix dry ingredients. Add to butter mixture and beat until blended.
2. Divide dough in half and roll each half between 2 sheets of parchment paper into an even 10- by 12-in. rectangle. Slide each set onto a baking sheet and freeze until firm, about 10 minutes. Preheat oven to 300°.
3. Pull off top parchment. Cut dough on pans into 2 1/2- by 4-in. rectangles. Bake until deep golden brown, 13 to 18 minutes; swap pans halfway through. Cut crackers again on lines.
4. Let crackers cool on pans 2 to 3 minutes. Separate pieces and transfer to cooling racks.
5. Make ahead: Up to 1 week, airtight; or freeze up to 2 months.
6. Note: Nutritional analysis is per cracker.
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