Crisp Crackers
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Split the crackers in half.
Spread ½ teaspoon of butter on each half.
Place in a pan and bake at 350°F (175°C) until delicately browned.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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Explore the science
What each ingredient does
- Common crackers
- Form the crisp base that the butter coats and browns.
- Butter
- Adds fat and milk solids that brown and give flavour as the crackers bake.
The step that matters
Bake until delicately browned. Butter's milk solids and the cracker's starches brown quickly through the Maillard reaction and caramelisation. Pull them once they are golden, because a few extra minutes can turn them bitter and dark.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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