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Clubhouse Crackers

I fell in love with clubhouse crackers, seriously they were the only ones that I would buy for the longest time. I have since ditched the box crackers in favor of this homemade version. They are crispy with fine flakey layers and just the right amount of salt. You can add dried herbs or cheese to make these savory too.

Yields 3-4 dozen


  • 2 cups - all purpose flour

  • 1 tsp. - baking powder

  • 1/2 tsp - salt

  • 1 tbsp - honey

  • 1/2 cup (4oz) - cold butter

  • 2/3 cup - milk


Pre- heat oven to 400°

Mix dry ingredient together, set aside.

In a food processor or with a pastry cutter, pulse butter with flour mixture until they resemble coarse crumbs. Add the honey and pulse, then add the milk slowly. If the dough is too sticky add flour one tbsp at a time until the dough is tacky to the touch.

Divide dough into two balls, on a lightly floured surface roll first ball of dough into 1/8- or 1/4-inch thickness. (The thinner the dough the less cook time required) Dock the dough with a docker (wait to use a fork to poke holes AFTER cutting the crackers) With a cookie cutter, cut out the individual crackers, dock the tops of the crackers with a fork 3-4 times. Docking the dough prevents the crackers from bubbling up and creating air pockets.

Place dough on ungreased baking sheet, and bake for 8-10 minutes, or until the crackers are browned.

While to crackers are still warm brush with butter and add sea salt to tops if using. Cool on a cooling rack.

Store in an airtight container.

If your crackers become soft after a couple of days, just pop into the oven, and set the temperature to 350° once it reaches temp, remove from the oven, and use as usual.

Recipe by Resolute Ridge©


Clubhouse Crackers
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