Active Time
30 MIN
Total Time
2 HR
Serves : Makes two 12-inch rounds

F&W's Justin Chapple uses a secret ingredient in his crispy crackers: chicken bouillon cubes. He uses the seasoning in the dough, then he also grates some of it over the crackers for an additional hit of flavor. Slideshow: More Cracker Recipes

How to Make It

Step 1    

In a small bowl, dissolve 1 of the bouillon cubes in the hot water. Let the broth cool completely, then refrigerate until chilled, about 15 minutes.

Step 2    

In a food processor, pulse both flours with the sugar and salt. Scatter the butter on top and pulse until a coarse meal forms. Add the broth and pulse until the dough comes together. Transfer to a work surface 
and gather into a ball. Cut in half and pat into disks; wrap in plastic and refrigerate for 1 hour.

Step 3    

Preheat the oven to 400°. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out each disk of dough to a 12-inch round and transfer to a prepared baking sheet. Brush the rounds with milk and sprinkle with rosemary. Finely grate the second bouillon cube on top.

Step 4    

Bake the crackers for about 18 minutes, until crisp. Let 
cool completely, then break into large shards and serve.

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