Kid-Friendly Wheat Butter Crackers

It’s been a long time since we’ve posted to this blog. 🙂 Since the last post, we’ve welcomed some little ones into our family!

As of late, I’ve been baking with the kids through Mark Bittman’s How to Bake Everything, letting them pick out the recipe they’d like to try, and using fun gadgets like cookie cutters of their favorite characters to add to the fun. Every recipe so far has come out really well, so it’s been a great process. We’ve done petit beurre cookies, lemon poppy muffins, and snickerdoodles. Next up, the kids wanted to try making butter crackers.

We modified the recipe a bit. I went half-and-half with all-purpose and whole wheat flour. I also halved the butter and substituted olive il. Finally, I baked them for a lot longer – twice the amount of time in the original recipe using a convection oven, which left them deliciously crispy. We also used our entire assortment of stamp cookie cutters: Mickey and Minnie Mouse, Cars, Hello Kitty, and a cute little bunny named Miffy – each cutter was less than $1!

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Wheat Butter Crackers

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 4 Tbsp cold butter
  • 4 Tbsp olive oil
  • 1 egg yolk
  • 1/2 tsp salt
  • 1/2 cup water

DIRECTIONS

Preheat oven to 400F. Line two cookie sheets with silicone liners or parchment paper and set aside.

Dice butter. Combine flour, baking powder, and salt. Once combined, add butter, and olive oil in a large mixing bowl. I used my freshly-washed hands to mix, combining the butter into the dry ingredients until it resembled a crumby dough. Add 1/2 cup of water and combine; add water in 1 Tbsp increments until dough sticks together.

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Let dough rest for 10 minutes uncovered.

Roll dough flat on a floured surface. Roll as thin as you can; Bittman recommends 1/16″ but we weren’t able to achieve this consistently (didn’t really matter.) Cut dough into squares or use cookie cutters to cut into whatever shapes you’d like. Lay shapes out onto your baking sheet as you finish them; ball up any scrap dough and re-roll it, cutting it into individual crackers, and repeat as needed.

Place cookie sheets into oven for 15 minutes. They should be slightly browned and firm when you pull them out. Immediately after pulling them out, brush them with a little bit of olive oil and sprinkle salt on top.

Enjoy! 🙂