| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cajun | Cajun, Appetizers, Breads | 10 | Servings |
INGREDIENTS
| 2 3/4 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1/2 | c | Butter |
| 1 | c | Sour cream |
| 2 | tb | Creole seasoning |
| 2 | tb | Kosher salt for sprinkling |
INSTRUCTIONS
Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking." From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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