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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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Instructions Checklist
Instructions Checklist
  • 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; 1 g total fat; 1 g saturated fat; 3 mg cholesterol; 37 mg sodium. 2 g carbohydrates; 0 g fiber; 0 g protein;

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