If you’re the type to devour a sleeve of salted crackers with cold butter, pull up a chair – these pre-buttered crackers are for you. To eat by the stack.
I’ve always been a fan of homemade crackers – although most of us have made a batch or two of cookies in our lifetimes, we don’t tend to run toward crackers. And yet the dough is just as easy – often more so; and the results just as delicious compared to the store-bought boxed kind as homemade cookies are, gooey and warm from the oven, in comparison to the carboardy ones that often taste of their own packaging.
Homemade is better – and cheaper still – and perfect for piling on cheese boards (party season coming up!) or nibbling in bed or crumbling into soup. I confess I ate the majority of these straight from the cookie sheet, and didn’t bother with dinner.
Adapted from Epicurious.
1 1/4 cup all-purpose flour
2 Tbsp. oat bran (optional)
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt, plus extra for sprinkling
3 Tbsp. butter, chilled
1 Tbsp. olive or canola oil
1/4 cup water
2 Tbsp. butter, melted
Preheat the oven to 400F.
In a medium bowl, combine the flour, oat bran, sugar, baking powder and 1/2 t. salt. Add the butter and oil and blend with a pastry blender, fork or your fingers until the mixture is crumbly. Add the water and stir until the dough forms a ball.
Let it rest on the countertop for 15 minutes, then roll out on a lightly floured surface to about a 1/4-inch thickness. Cut into shapes (a fluted round cutter mimics Ritz crackers) or squares with a knife and transfer to a parchment-lined baking sheet.
Poke the crackers with a fork. In a small dish, stir the egg with a spoonful of water and brush the crackers with egg wash. Bake for 5-8 minutes, until golden.
Brush the crackers with melted butter and top with a pinch of salt while still warm.
Makes 2-3 dozen crackers.