Yield: Yields about 4 dozen crisps.
These flaky savory crackers are wonderful to serve with wine before a meal. You can cut out the crackers as rounds, squares, or in long strips that you twist before baking to form cheese straws. The dough also makes an excellent tart or quiche crust. For an elegant appetizer, roll the dough thinly, cut it into strips, and wrap the strips around blanched asparagus spears. Bake on a greased baking sheet at 400°F until the dough is golden brown.
The dough freezes beautifully for up to 3 months (allow 24 hours to thaw in the refrigerator), and the crackers themselves will keep well in an airtight container for 2 to 3 days — if you don’t eat them all first.
I make these to put in my Christmas baskets every year as a gift. one of the most requested gift items and now I add the recipe card too. Crunchy, light and airy crisps that truly are my favorite. I switch up between the long twists and the round crisps. Put them in cute containers or clear bags with cute ribbons and a decorative trinket for delicious charming gift.
This is a beautiful dough to work with. I roll into a log and slice into 1/4" coins.
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