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This is the best recipe for a stay at home mom on the planet. You are almost guaranteed to have the ingredients on hand and you and your kids will have an easy snack when you run out of goldfish! Notes: Other recipes say to put the flour in first. If you put the flour in first, you will have to add milk or way too much butter to get enough moisture to make the recipe workable. I did this for a year and you get an edible cracker but it's hard and you have to add a TON of chili powder to get a decent taste. Try it this way and you get a nice flaky cracker. Also, I used all purpose flour before and recently switched to whole grain. The grain gives it a much richer heavier taste but the all purpose makes it taste more buttery and light. I've also noticed that using grain makes it much more difficult to roll and cut, the dough doesn't want to stick together. I assume this is remedied by letting the fridge cool the butter or by diluting the grain flour with all-purpose but I like the grain too much to give it up and I'm usually too hungry to stick it in the fridge. My method is to force it, and it always turns out yummy for me! But my motto is to just use whatever's available. For all-purpose, use 2 cups, it will absorb the moisture differently.
Units: US | Metric
Serving Size: 1 (528 g)
Servings Per Recipe: 1