- Level: Easy
- Total: 32 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 12 min
- Yield: 25 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 42
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 30 mg
- Level: Easy
- Total: 32 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 12 min
- Yield: 25 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 42
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 30 mg
Ingredients
Directions
- In a food processor, fitted with the blade attachment, add the dry ingredients and pulse 3 times for 2 seconds each. Add in the half-and-half and the butter and pulse for 10 second intervals, 4 to 5 times, or until a dough starts to form. If the dough seems crumbly, and not binding, drizzle in a few drops of the water, a little at a time, until it binds.
- Turn out onto a lightly floured board and knead a few times. Divide in half, cover with plastic wrap and let rest at room temperature for 10 minutes.
- Preheat the oven to 375 degrees F.
- Put a silicone baking mat on your work surface and roll the dough into a rectangle, about 6 by 9 inches and 1/4-inch thick. Evenly trim the edges, adding back any trimmings to the second portion of dough. Cut 2-inch strips with a knife, but leaving the dough in place. Then cut diagonals to form triangular pieces, 2 inches on their long side. Repeat, gently transferring them to a baking sheet fitted with a silicone baking mat, spacing them 1-inch apart. Repeat with second half of dough.
- Bake for 9 to 12 minutes, checking carefully after 9 minutes. Crackers will start to turn golden.
- Remove from oven and let cool. Store tightly covered for up to 3 days.
