Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --see below--

Instructions Jump to Ingredients ↑

  1. While a few doughs require refrigeration in order to make them easier to slice or roll out, any cracker dough maybe refrigerated for later use. This allows you to have a batch of fresh crackers ready at a moment's notice. You can make wonderfully quick hors d'oeuvre crackers for a dinner party by mixing up the dough the day before.

  2. To refrigerate, put the dough in an airtight container or wrap it in two layers of wax paper, lightly buttered foil, or plastic wrap. If the dough is to be sliced, it should be formed into the appropriate cylindrical shape before refrigeration. If it will be rolled, form it into a ball or disk.

  3. Unbaked cracker dough can be kept for long periods by freezing. Wrap as for refrigeration or use an airtight freezer bag.

  4. After removing the dough from the refrigerator or freezer, make sure it is pliable before starting to roll. Otherwise, it will break and crumble. The dough should be firm, but not hard. If it is too cold and hard, let it sit at room temp. in its wrapper for a few minutes. If frozen, thawing will take 1 1/2 to 2 hours. It will thaw faster if you have wrapped it in 2 equal porti


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