Roll out dough on lightly floured surface or on a
silpat baking mat to about ¼” thick. Cut into strips
about ¼” wide and then into 4-inch-long pieces.
Place on parchment-lined sheet pan. You can
also give the strips of dough a little twist or create
groves with the tines of a fork.
Bake at 350° for 15-18 minutes or until lightly
browned. Remove to wire racks to cool.
Cheese Buttons: Combine ingredients as directed.
Shape dough into 4 (8-inch-long) logs; wrap
each in plastic wrap, and chill 8 hours. Cut each
log into 1/4-inch-thick slices; place on parchment
paper-lined baking sheets. Bake at 350° for 14-18
minutes or until lightly browned. Remove to wire
racks to cool. Store in an airtight container for up
to one week.
Crackers Comeback
Spicy, crispy mini Saltine crackers are so
light yet have a big kick that will keep you
coming back for more!
INGREDIENTS:
• 1 box mini Saltine crackers
• ¾ cup olive oil
• 2 TBS Montreal Steak Seasoning
• 1 TBS red pepper flakes
• 2 tsp garlic powder
• 1 tsp Espelette or cayenne pepper
• 1 large container with airtight lid
DIRECTIONS:
Place all the crackers in a container.
Mix your oil and spices together in a bowl.
Whisk to combine.
Drizzle over the crackers as evenly as possible.
Seal the container.
Flip the container upside down and let sit for
5 minutes.
Repeat every five minutes, for 30 minutes.
Store in the container for up to a week and they
will stay crispy!
APRIL 2022 | COBB LIFE 31
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