Baked Buttery Crispy Dill Crackers are so easy to make at home.

I had a craving for crackers and when I went to the pantry quickly figured out that other then soup crackers I did not have any in the house. Time to get baking!

This is a small batch it made me about 18 to 24 crackers

Dill Crackers

• 1/4 cup of butter
• 1 1/2 cup flour
• 1/2 tsp of salt
• 1/4th cup of dill
• Up to 1/4th a cup of cold water

Preheat your oven at 375. In a bowl cut your cold butter into your flour/salt/dill, once its fully blended in, add half of your water and mix it together, add more water one tablespoon at a time.. you want the dough to come together but not be wet in any way.

Split your dough in half and roll it out thin on a well floured board, you want it thin so that when it bakes it will puff up and create layers in the cracker.  So it should be thin on the board but “just” thick enough that it can be picked up with your lifter to move it to a ungreased cookie tray.  Repeat with the your second ball until all the crackers are cut out and moved over.

Bake 10 min on one side, flip over and bake another 4 to 6 minutes, should be golden brown edged and on the bottoms.  Cool on a wire tray and enjoy..

They are lightly dill flavoured but mainly buttery and crispy.