Go Back
Print

Bacon Pecan Crackers!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 4 pieces bacon fried crisp and finely chopped*
  • 1/2 cup pecans finely chopped
  • 1/2 cup buttermilk
  • 1/4 cup cooking oil
  • 1/4 cup water
  • 1 teaspoon Worcestershire sauce
  • Oil and coarse salt for baking

Cooks Note: it is important to finely chop the bacon and pecans. If the pieces are too large you won’t be able to get the dough rolled out thin enough.

Instructions

  • Heat oven to 400F
  • Lightly oil and salt baking sheets, using about 1 teaspoon of oil per sheet. (Parchment will make the clean up easier.)
  • In a medium bowl, combine white flour, wheat flour, baking powder, baking soda, brown sugar, and salt. Add the bacon and pecans. Toss to combine.
  • In a small bowl or measuring cup, combine the buttermilk, oil, water, and Worcestershire sauce. Add to dry ingredients and stir well. Place dough on generously floured surface and knead a few times. Dough should be soft but not sticky.
  • Working with 1/4 of the dough at a time, roll between sheets of parchment, flouring the parchment if necessary. Roll as thin as possible. Use cookie cutters to cut out shapes. (Cut shapes close together; each time you re-roll, the dough will get more elastic and harder to roll out.) Place crackers on prepared baking sheets, using a thin, flat spatula. They can be close, but not touching.
  • Bake for 5 minutes. Remove pan from oven and turn the crackers over. Return to oven and bake for additional 4-5 minutes, depending on how thin your dough was rolled. Remove from oven when crackers are a rich light brown. Cool on racks.
  • For very crunchy crackers, once all have been baked, turn off oven and leave the door open for 30 seconds. Place all of the crackers on a baking sheet and return to oven, close the door, and let them sit in the oven for a couple of hours to dry completely.