Prep 15 mins
Cook 8 mins
This comes from a Dorothy Carroll. I'd like to make them for my diabetic daughter for her snacks. One thing I'd try different would to be to prick with the fork after rolling out, before cutting. Try both ways and let me know which you think is easier.
- 2 cups flour
- 6 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 tablespoon sugar
- 1⁄2 cup butter, softened
- 1⁄3 cup milk
- onions or garlic salt (optional)
- Mix together the flour, baking powder, salt and sugar.
- Crumble into the butter, mixing with a fork.
- Add the milk.
- Mix until the dough holds together.
- Roll out to a thickness of 1/16th inch.
- Cut crackers with round cookie cutter, using very little flour.
- Place on greased cookie sheet.
- Prick all over with a fork.
- Sprinkle lightly with salt.
- Use onion or garlic salt, if desired.
- Bake at 425 degrees for 8 to 10 minutes or until nicely browned.
- Cool completely before putting into tightly closed container.
This is a really easy recipe that's very versatile. I changed the base just a little though, I used 1 3/4 cup flour and 1/4 cup oats that were finely blended, and I used a special zahatar seasoning on them instead of the onion or garlic powder, and on my second batch I sprinkled cinnamon and sugar! Both ways were delicious.
These were really good...almost tasted like a pie crust. I used 1c. whole wheat flour and 1c. white flour and used garlic salt. I personally pricked the dough before cutting. I made these as part of a gift with homemade soup mix. Enjoy!
These are really easy! In fact, the hardest part is waiting for them to cool! They bake up light and crispy with a buttery taste. I did try them both ways - it is easier to prick them with a fork after cutting them (looks prettier too)