Butter Crackers

Preparation Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside. Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps. Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll. Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash. Bake just until the crackers begin to brown, 5 to 10 minutes. While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving. For gluten-free Butter Crackers, replace the white spelt and white whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling. For vegan Butter Crackers, replace the butter with an equal amount of vegan margarine or coconut oil and the egg wash with soy milk. 2012 by Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.

Preparation Preheat the oven to 400°F. Line 2 baking sheets with parchment and set aside. Sift the white spelt flour, white whole-wheat flour, oat flour, baking powder, sugar, and salt together. Pour into the bowl of a food processor fitted with the dough blade (or in the bowl of a stand mixer fitted with the paddle attachment). Add the chilled butter and pulse to create a coarse crumb mixture. With the food processor running, stream in the flaxseed oil, followed by the water, 1 tablespoon at a time, until the mixture starts to form large clumps. Turn the dough out onto a well-floured surface and gather it into a ball. Knead gently once or twice. Sprinkle a little more flour on top of the dough and roll it out until it is 1/4 inch thick, rotating the dough by 90 degrees after each roll. Prick the dough all over with a fork, making sure it is well pierced. Using a small cookie cutter of your choice, cut out the crackers and carefully place them on the prepared baking sheets. In a small bowl, lightly whisk the egg with the milk. Using a pastry brush, coat the tops of the crackers with the egg wash. Bake just until the crackers begin to brown, 5 to 10 minutes. While the crackers are baking, stir the melted butter and salt together in a small bowl. Brush the mixture onto the freshly baked, still warm crackers before serving. For gluten-free Butter Crackers, replace the white spelt and white whole-wheat flours with an equal amount of gluten-free all-purpose baking mix. Roll out the dough between two pieces of parchment for easier rolling. For vegan Butter Crackers, replace the butter with an equal amount of vegan margarine or coconut oil and the egg wash with soy milk. 2012 by Lara Ferroni. All rights reserved. Excerpted from Real Snacks: Make Your Favorite Childhood Treats Without All the Junk by permission of Sasquatch Books.