Buttermilk Dill Crackers
Rich, savory crackers made with oats and bread flour, flavored with dill and shallots. Pair with smoked salmon or serve with dips.
Ingredients
Traditional rolled oats
1 cup
Bread flour
2¼ cup
Salt
1 tsp
Baking powder
½ tsp
Solid vegetable shortening
⅓ cup
Unsalted butter (softened)
2 tbsp
Granulated sugar
2 tbsp
Fresh dill (chopped)
2 tbsp
Shallot (finely minced)
2 tbsp
Buttermilk
1 cup
Water (for brushing the surface)
to taste
Kosher salt (for sprinkling the surface)
1¾ tsp
Instructions
1
Preheat the oven
Adjust two oven racks to positions near the center of the oven and preheat to 325°F (about 160°C). Line two baking sheets with parchment paper or aluminum foil.
2
Mix the dry ingredients
In a medium bowl, combine the rolled oats, bread flour, salt, and baking powder. Set aside.
3
Make the dough
In a stand mixer fitted with the paddle attachment, beat the shortening, butter, and sugar on medium-high speed for about 1 minute until well combined. Beat in the dill and shallot. On low speed, add the dry ingredients and buttermilk alternately in two batches to form the dough. The dough will be quite sticky.
4
Shape the dough
Turn the dough out onto a lightly floured work surface and divide it in half. Shape each piece into a 4-inch square.
5
Roll and cut
Lightly flour one of the squares and, using a rolling pin, roll it out into a very thin 10½ × 14½-inch rectangle, dusting with flour as needed to prevent sticking. Trim the edges neatly with a pizza cutter (it will now be about 10 × 14 inches). Carefully roll the dough around the rolling pin and transfer it to a baking sheet. Use a fork to dock the dough all over at 1-inch intervals. Brush off any excess flour from the surface. Lightly brush with a thin layer of water. Sprinkle with half of the kosher salt. Using a pizza cutter or small knife, score the dough (without cutting all the way through) into 32 rectangles (8 along the long side × 4 along the short side). Repeat with the remaining dough.
6
Bake
Bake both sheets at the same time for 26 to 32 minutes, switching the pan positions halfway through, until light golden brown (do not underbake, or the crackers will not turn crisp). Cut along the score lines while still warm. Cool completely before serving.
