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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 crackers. 10g Recipe makes 20 crackers.) The following items or measurements are not included below: herbes de provence 1/4 teaspoon pepper |
||
| Calories 32 | ||
| Calories from Fat 10 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.2g | 1% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 66mg | 2% | |
| Potassium 7mg | 0% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.0g | ||
| Protein 0.7g | 1% | |
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 2 tablespoons cold butter, cut into small pieces
- 1/2 teaspoon herbes de provence
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup water, plus more as needed
Directions
1
Preheat oven to 400 degrees.2
Place flour, salt, butter, herbs and pepper in bowl of food processor fitted with steel blade.3
Pulse until combined.4
With motor running, pour 1/4 cup water slowly into feed tube.5
Add a bit more if necessary until mixture begins to hold together but is not sticky.6
Process until dough forms ball.7
Roll dough out on lightly floured surface until very thin, less than 1/8 inch if possible.8
Transfer to ungreased cookie sheet, and prick all over with fork.9
Score lightly with sharp knife if you wish to break into rectangles later on.10
Or leave in free-form shape that you can break into shards.11
Bake 12 to 14 minutes, until lightly browned.12
Cool on rack and store in airtight container.13
Variations: Work small amounts of seeds, herbs or garlic into dough before rolling it out.14
For garlic crackers, add 1/8 teaspoon granulated garlic.15
Or create your own mixture.
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Featured Reviews for This Recipe
From: surfin' chef
On Nov 11, 2009
Well...I'm assuming it's user error since all the other reviews are so good! My crackers mostly came out almost "stale" tasting. I actually left them in a few extra minutes since they weren't browning. I rolled out the dough very thin and cut shapes out of it. The shapes turned out nicely..but the texture is just not there. Hmm. Again, probably something I did since everyone else had such great results...but I'm disappointed.
From: Bronzki
On Nov 2, 2009
These are FANTASTIC!! I've made three batches with stone ground wholemeal wheat and the last batch I did 1/4c Wholemeal wheat, 1/4c Corn flour, 1/2c fine ground corn meal & 1T gluten (don't know if it needed it but thought I'd add it just in case). I cut dough into 16 then rolled it out thin b4 pricking it and using the pizza cutter to score them into either 1/4s or 1/8ths. Once they're broken they a cute little triangles. Next time I'm going to try gluten free ones 
5star +
From: okinok
On Jun 5, 2008
Wonderful and very easy to adapt. I tried olive oil like another reviewer suggested. I just whirled the dry ingredients and added the oil through the hopper to make sure it got distributed. I just added my own herbs without measuring. I also tried a batch that was half whole wheat (using white wheat instead of red wheat). This was so easy and the dough handled really well. It was easy enough to do with "help" from the 4 year old and the 16 month old.
From: wildeyeris
On Jan 13, 2005
I have been paying a fortune for gourmet flat bread crackers, no more! This recipe is so easy! No mess, no hassle! I had to add a bit more water than called for, but everything else I kept the same. This disappeared as soon as it came out of the oven. Next time I am making a double batch! Thanks Dancer^!!
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