Homemade Sweet Crackers

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.