Sour cream brittlebread
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Sour cream brittlebread
  Appetizers    Creams  
Last updated 6/12/2012 12:51:20 AM. Recipe ID 12889. Report a problem with this recipe.
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      Title: Sour cream brittlebread
 Categories: Appetizers
      Yield: 6 servings
  1 1/3 c  Flour
      2 tb Sugar
    1/4 ts Salt (optional, see note*)
    1/4 ts Baking soda
    1/4 c  Butter
    1/2 c  Sour cream or soured milk**
      1 tb Seasoned salt (optional)
           Kosher salt for sprinkling
  * Leave out the first salt if using seasoned salt ** (My note) works
  OK with 1/2 tb lemon juice in milk thickened with extra milk powder
  to make 1/2 cup. Sprinkled salt did not stick very well, suggest
  mixing in the desired amount of regular salt. Spices may mix more
  evenly if combined first with the flour.
  Preheat oven to 400 F.  Sift together the flour, sugar, salt and
  baking soda into a bowl or food processor.  Cut in the butter.  Add
  the sour ceam and salt or seasoning.  Mix to a soft dough.
  Roll out PAPER-THIN on a floured board.  Cut in 1 1/2" squares or
  shapes and sprinkle with salt (see note).  Bake on ungreased baking
  sheet about 5 min.  Remove the thin pieces that brown first if
  necessary and give the other pieces a bit longer to brown. Turn off
  heat and crisp in the oven. Makes about 3 small cookie sheets of
  "crackers" almost touching or may be cooked in larger sheets to break
  up after cooking.  May be rolled between sheets of wax paper 1/4 to
  1/2 of the dough at a time.
  Keep for snacking in an air tight jar. Suggestion - divide the dough
  and the spices in thirds.  Mix and bake the first pan and taste so
  that seasoning or salt can be adjusted.  OR make some spicy and some
  just salted and cut them different shapes so you know which are which.

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Recipe ID 12889 (Apr 03, 2005)

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