Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Homemade Sweet Crackers

StarStarStarHalf starEmpty star

Your rating

Homemade Sweet Crackers

One of the best tea time desserts. This recipe is very easy to make. Try this recipe.

 

Yield

6 servings

Prep

60 min

Cook

7 min

Ready

70 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
For the crackers
150 grams all-purpose flour
Camera
25 grams sugar
Camera
½ teaspoon salt
Camera
75 grams butter
cold
Camera
½ large egg yolks
beaten
Camera
50 millilitres water
cooled
Camera
For the filling
50 grams butter
Camera
100 grams powdered sugar
Camera
1 tablespoon milk
Camera
1 tablespoon vanilla extract
Camera
1 drop food coloring
yellow
* Camera

Ingredients

Amount Measure Ingredient Features
For the crackers:
1.5E+2 grams all-purpose flour
Camera
25 grams sugar
Camera
2.5 ml salt
Camera
75 grams butter
cold
Camera
0.5 large egg yolks
beaten
Camera
5E+1 millilitres water
cooled
Camera
For the filling:
5E+1 grams butter
Camera
1E+2 grams powdered sugar
Camera
15 ml milk
Camera
15 ml vanilla extract
Camera
1 drop food coloring
yellow
* Camera

Directions

Sift the flour.

Place the flour, sugar and salt in a large bowl. Mix.

Rub the butter into the flour mixture with your fingertips until the mixture resembles breadcrumbs.

Next add approximately ½ of the beaten egg yolk and also add the water.

Mix well with your hands. Try to work quickly.

Wrap the dough in plastic wrap and chill for 30 minutes.

Now take the chilled dough and roll out into a large square that is about ⅛ inch thick, using a rolling pin. '

Cut it into cracker sized squares (1½ inches square) using a pastry cutter (fluted cutter is great if you have one).

Cut the dough into 24 squares.

After that take 12 of the squares and cut a small round hole out of the middle of that using a ½ inch round cookie cutter.

Now remove the middle round that you’ve just cut (see photo).

Lightly butter a baking tray and then line with oiled or baking sprayed parchment paper.

Place the 24 crackers onto the baking tray.

Bake about 7 minutes at 200C degrees or until the edges are just starting to brown.

Remove from oven. Allow to cool.

For the filling:

Using an electric mixer, beat butter in a bowl until pale and fluffy.

Gradually add icing sugar and milk, beating constantly until combined.

Add vanilla (and food coloring if desired) and mix well.

Now take one cracker (one of the ones without a hole in the middle) and spread 1½ teaspoons of the filling on it and then top with another cracker (one of the ones with a hole in the middle).

Press down the top cracker.

Repeat with remaining crackers.

Next put the remaining buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes on each top of the cracker.

I’ve done this in the photo above.

Serve and enjoy.



* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Thumb down . Dough very sticky.

 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 33248% from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 319mg 13%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 0%
Calcium 1% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe