| 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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