Best 7 Butter Crackers Recipes

GLUTEN-FREE BUTTER CRACKERS

Steps:

• Mix tapioca flour, brown rice flour, white rice flour, sugar, xanthan gum, and 1/2 teaspoon salt in the bowl of a stand mixer set with the whisk attachment; cut in butter using the whisk setting, starting on low and working up to medium, stopping occasionally to scrape down the sides and bottoms, until mixture resembles coarse crumbs.
• Slowly pour milk into butter-flour mixture while mixer is on low. Gradually increase speed and mix until batter is well mixed. Cover bowl and let dough sit for 15 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Spray 2 pieces parchment paper with cooking spray.
• Roll dough on 1 of the sprayed sheets parchment paper. Top with the other parchment sheet, spray-side down, and roll dough to 1/8-inch thickness. Remove the top sheet and pat any edges back toward the middle if they are thinner than the rest to prevent burnt edges on the crackers.
• Cut dough into cracker shapes using a pizza cutter and prick each square with a fork. Place parchment paper with crackers on a baking sheet and place on the middle rack in the oven.
• Bake in the preheated oven for 3 minutes. Sprinkle sea salt over crackers; continue baking until crackers are browned and crisp, 18 to 25 minutes. Cool on the baking sheet or transfer crackers to a wire rack.

BUTTER TOFFEE CRACKERS

Steps:

• Line a large lipped cookie sheet with foil.
• Place crackers end to end on cookie sheet.
• Combine other ingredients (except nuts) in saucepan and bring to a boil.
• Boil for 2 minutes.
• Pour over crackers.
• Sprinkle with chopped nuts.
• Bake at 350 degrees for 12-14 minutes.
• When cool, break apart.

BUTTER CRACKERS

Steps:

• 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.

PEANUT BUTTER BALLS WITH GRAHAM CRACKERS

Steps:

• Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey.
• Place crushed graham crackers in a large bowl or baking dish.
• Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter.
• Refrigerate until firm, at least 2 hours and up to overnight.

DEHYDRATOR CHOCOLATE, PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• 1. In a large bowl, mash bananas; cream in peanut butter. Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended. Form dough into a ball. Place on a large sheet of waxed paper and shape into a long rectangle. Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight. With a serrated knife, slice dough into 1/4" slices. Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies). Makes approximately 50 crackers.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

Steps:

• Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.

CHOCOLATE COATED PEANUT BUTTER CRACKERS

Steps:

• Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
• Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
• Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
• Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.