You can store these in an airtight container (they will soften slightly) or a container that isn’t airtight (to help them stay crunchy) for about a week. Bake in a 350 F oven for 7-10 minutes depending on how thin you rolled your crackers and how big your shapes are.įor a similar shape and size to what we made, baking anywhere from 10-11 minutes will give you a slightly crunchy but not overdone cracker. Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Peanut Butter (Roasted Peanuts), Vegetable. Available in single pack, 8 count, 20 count, 40 count, and variety pack. If you just want squares, you can cut the dough with a pizza cutter. Two toasty, baked crackers filled with our signature real peanut butter filling. If you feel like it is too sticky add a little more flour.Īfter everything is combined, place your dough on a floured surface. Roll it out as thin as possible, and use fun cookie cutters to cut out shapes. The dough should be smooth and not overly sticky. If you mix it in your blender, you will just want to pulse until it forms a dough ball. I ground my oats in my Blendtec and so I just decided to mix everything in there. You can use a food processor, a blender, or even mix by hand. The first step is to mix the ingredients together. A delicious afternoon snack, travel treat, or lunch companion. These crackers are slightly crunchy with the creamy hint of peanut butter. After a little experimenting, we came up with the recipe for these homemade peanut butter crackers. I received a request from a reader for a substitute to the cheese in our Homemade Cracker recipe. But sometimes the list of ingredients is less than appealing to parents. For parents they are easy, relatively inexpensive and portable. Crackers are a favorite snack among kids.
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