Ingredients
2
tablespoons cold unsalted butter
1
cup Gold Medal™ self-rising flour
4
to 6 tablespoons buttermilk
1
teaspoon poppy seed
2
teaspoons sesame seed
1/4
teaspoon ground pepper
2
teaspoons finely chopped fresh rosemary leaves
1
tablespoon extra-virgin olive oil, for brushing
Coarse sea salt, for sprinkling
1/4
cup finely grated fresh Parmesan cheese
1
teaspoon dried oregano leaves
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
Cut butter into small cubes. In medium bowl, coat butter in flour, then smash it between your fingers until well integrated and about the size of peppercorns.
Decide if you are making seeded, rosemary or Parmesan-oregano crackers. For seeded crackers, stir in poppy seed, sesame seed and pepper. For rosemary crackers, stir in rosemary. For Parmesan-oregano crackers, stir in Parmesan cheese and oregano.
Pour in 3 tablespoons of the buttermilk, and stir with fork. Add more buttermilk, a tablespoon at a time, until the dough just holds together.
On work surface sprinkled with flour, roll out dough with rolling pin sprinkled with flour to about 1/16 inch. Cut crackers out of the dough, about 5 inches long by 1 inch wide. Place on cookie sheet using spatula. If making rosemary crackers, brush with olive oil, and sprinkle with coarse sea salt.
Bake 25 to 30 minutes or until crackers are brown. Remove to cooling rack to cool before serving.
