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Crackers & Dips: More Than 50 Handmade Snacks

By Ivy Manning

Published 2013

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Though most crackers in this book are all about thinness, there are a few recipes that rely on a chill-and-slice strategy, much like refrigerator cookies, for a crisp, crumbly texture. The secret to the crispness of Caesar’s Sablés and Irish Walnut and Blue Cheese Shortbread is the shortness of their dough. They both contain a lot of fat; the fat coats the molecules of flour that in turn keeps long strands of gluten from forming, which makes for a crumbly, crunchy cracker similar to shortbread.

The best way to form these short dough crackers is to chill the dough in tight log shapes until the dough is firm. Once the dough is well chilled, it’s easy to cut the dough into puck-shaped crackers using a sharp chef’s knife and a sawing motion. Once baked, these crackers aren’t thin, but they are melt-in-your-mouth crumbly with a nice crispness. An added bonus: short dough crackers can be made a few days ahead and sliced and baked whenever you’re ready for hot, homemade crackers; always an impressive trick to pull out of your hat when you have guests.

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