How To Make Butter Crackers With Fresh Milled Flour
These butter crackers made with fresh milled flour are the perfect balance of salty and just a tad bit of sweetness. They also make the perfect compliment to soup or just layer with slices of cheese and meat. So, I can imagine an adorable charcuterie board. Indeed, these homemade butter crackers give that rustic special charm!”
Best Pairings To Enjoy With These Crackers
Similarly, these fresh milled flour butter crackers remind me of those little rectangle club crackers. Also, these would go perfectly with so many different food pairings! So here, let’s try some of these options:
- Slices of cheese: Mild Cheddar, Brie, Gouda, Blue Cheese
- Cheese Ball or Cream Cheese with sliced green onion
- Deli meats: Ham, Turkey, Chicken, Prosciutto, Salami
- Spreads or dips: Hummus, Guacamole, Spinach and artichoke dip
Ingredients To Make Fresh Milled Flour Butter Crackers
- 2&1/2 cups fresh milled flour 300g (I milled soft white wheat for this.)
- 1 tsp baking powder
- 1 TBSP honey
- 1 tsp salt (plus some for sprinkling on top after baked)
- 1/2 cup cold butter 113g
- 2/3 cup milk 166g
- 2 TBSP butter 28g (melted for brushing the baked crackers)
Instructions To Make Fresh Milled Flour Butter Crackers
- Firstly, mill the flour.
- Then, add baking powder and salt to the flour, and mix until combined.
- Cut cold butter into small cubes.
- In a stand mixer, mix the flour mixture and cold butter cubes until crumbly.
- Add honey start mixing, and slowly add milk. You may need slightly more or less milk, mix until it starts to form a cohesive ball.
- Then, cover the dough and place in the fridge for 1 hour.
- Line a baking sheet with parchment paper.
- Preheat the oven to 400*F.
- Get dough out of fridge, and then cut it in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
- Roll out the dough to about 1/8 inch thick. We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
- Once rolled out, use a pizza cutter to cut into 1.5×3 inch rectangles, then place on the lined baking sheet.
- So, I used the back of a toothpick to put 6 small holes in the cracker dough to give the crackers that iconic Club Cracker look.
- Bake for 13-15 minutes or until the crackers are light golden brown.
- Melt the 2 TBSP of butter while the crackers are baking.
- Once out of the oven, brush the crackers with the melted butter, then sprinkle with salt to taste.
- Lastly, remove from baking tray to let cool on a cooling rack. Then, let cool completely, the crackers with crisp up as they cool.
How To Store These Fresh Milled Flour Butter Crackers
Additionally, to store these fresh milled flour butter crackers, keep them in an airtight container in a cool dry place for up to 3-5 days. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.
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Rolling Pin With Thickness Gauge
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Butter Crackers Made With Fresh Milled Flour (Club Cracker Copycat)
These butter crackers made with fresh milled flour are the perfect balance of salty and just a tad bit of sweetness. They make the perfect compliment to soup or just layer with slices of cheese and meat. I can imagine an adorable charcuterie board, these homemade butter crackers give that rustic special charm!
Ingredients
- 2&1/2 cup fresh milled flour 300g I milled soft white wheat for this.
- 1 tsp baking powder
- 1 TBSP honey
- 1 tsp salt plus some for sprinkling on top after baked
- 1/2 cup cold butter 113g
- 2/3 cup milk 166g
- 2 TBSP butter 28g melted for brushing the baked crackers
Instructions
- Firstly, mill the flour.
- Then, add baking powder and salt to the flour, and mix until combined.
- Cut cold butter into small cubes.
- In a stand mixer, mix the flour mixture and cold butter cubes until crumbly.
- Add honey start mixing, and slowly add milk. You may need slightly more or less milk, mix until it starts to form a cohesive ball.
- Then, cover the dough and place in the fridge for 1 hour.
- Line a baking sheet with parchment paper.
- Preheat the oven to 400*F.
- Get dough out of fridge, and cut in half. It is easier to work with a smaller piece of dough. Let it warm just a bit to room temp while working with it. (It will make it easier to work with.)
- Roll out the dough to about 1/8 inch thick. We rolled some out by hand, and rolled some with a pasta sheeter attachment on my kitchen aid. I couldn’t believe how well the pasta sheeter worked!
- Once rolled out, use a pizza cutter to cut into 1.5×3 inch rectangles, then place on the lined baking sheet.
- I used the back of a toothpick to put 6 small holes in the cracker dough to give the crackers that iconic Club Cracker look.
- Bake for 13-15 minutes or until the crackers are light golden brown.
- Melt the 2 TBSP of butter while the crackers are baking.
- Once out of the oven, brush the crackers with the melted butter, then sprinkle with salt to taste.
- Remove from baking tray to let cool on a cooling rack. Let cool completely, the crackers with crisp up as they cool.
Video
Notes
To store these fresh milled flour butter crackers, keep them in an airtight container in a cool dry place for up to 3-5 days. But, for longer storage, let cool, then place in a freezer safe container, and freeze for 4-6 months.
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Can buttermilk be used instead of milk or heavy cream?
Yes! Either one would work fine! Thanks!
Home made wheat thins.
Better though because they are buttery.
These are similar, yes! Thanks for the review!
How would Einkorn or Hard White work in this recipe?
You could use either one, or even half and half of each! If going by weight there shouldn’t be too much of a change, but if measuring by volume (cups) you may need a bit less flour.