These savory, herb-flecked crisps taste like a love letter to butter.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
bake:
12 mins
stand:
10 mins
total:
52 mins
Servings:
84
Yield:
84 crackers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. In a medium saucepan, combine butter and milk; heat over medium-low heat just until butter melts. Remove from heat. Let stand for 10 minutes to cool slightly. Stir in sugar, 1/2 teaspoon of the salt, the thyme, chives, dilll, 1/2 teaspoon of the salt, and the pepper. Add flour; stir just until combined (dough will be stiff). Divide dough in half.

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  • On a lightly floured surface, flatten one dough portion into a rectangle. Roll into a 149-inch rectangle that is slightly less than 1/8 inch thick. Using a fork, prick dough all over. Sprinkle with 1/2 teaspoon of the remaining salt. Using a fluted pastry wheel, cut into 21 1/2-inch rectangles. Transfer rectangles to an ungreased baking sheet. Repeat with the remaining dough and the remaining 1/2 teaspoon salt.

  • Bake about 12 minutes or just until crackers are lightly browned and firm to the touch. Transfer crackers to a wire rack; cool.

Bake-Ahead Directions:

Prepare, bake, and cool as directed. Layer cooled crackers between sheets of waxed paper in an airtight container. Cover and seal. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

22 calories; fat 1g; cholesterol 3mg; saturated fat 1g; carbohydrates 2g; sodium 37mg.
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