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1/4 cup lard
2 tablespoons butter, softened
1/4 cup sugar
1 1/2 cup all-purpose flour
1 cup quick oats
1/2 teaspoon kosher salt, plus more for sprinkling
1/2 teaspoon baking soda
3/4 cup buttermilk
In a large mixing bowl, using a wooden spoon, beat together lard, butter and sugar until mixture is smooth and light.
In a medium bowl, whisk together flour, salt, and baking soda.
Add flour and buttermilk to lard mixture, and stir into a (cookie-like) dough.
Wrap dough in plastic wrap. Refrigerate 30 minutes.
(Work with one third at a time, leaving the rest covered in the fridge.) Place dough on a lightly floured surface. Using a floured rolling pin, roll dough to about 12×13 inches.
Cut with a sharp knife into 4×1-inch rectangles. Using a small offset spatula, transfer to a Silpat-lined baking sheet.
Bake at 325F for 12-14 minutes. Crackers are done when golden.
Remove from oven and sprinkle lightly with Kosher salt (optional). Allow to cool for a few minutes before transferring to a rack to cool completely. Repeat with remaining dough.
Great for nibbling. Perfect for cured fish appetizers.

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