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1 lb. plus
6 oz. flour
4-1/2 oz. dill weed, chopped
1-3/4 oz. sugar
1-1/2 tbsp. baking soda
2-1/3 tbsp. salt
1 tbsp. pepper
3-1/2 oz. unsalted butter
7 oz. low-fat sour cream
kosher salt, as needed
Sift flour, dill, sugar, baking soda, salt and pepper together into bowl; using pastry blender, cut in butter. Beat in sour cream. Place dough on floured surface; roll out to paper-thinness. Cut fish tail shape measuring 10-x-6-x-10-in.; place on ungreased cookie sheet. Using knife, score 8 times; sprinkle with salt. Bake at 400 degrees F for 7 minutes. Turn off heat; let crackers crisp as oven cools.
6 oz. flour
4-1/2 oz. dill weed, chopped
1-3/4 oz. sugar
1-1/2 tbsp. baking soda
2-1/3 tbsp. salt
1 tbsp. pepper
3-1/2 oz. unsalted butter
7 oz. low-fat sour cream
kosher salt, as needed
Sift flour, dill, sugar, baking soda, salt and pepper together into bowl; using pastry blender, cut in butter. Beat in sour cream. Place dough on floured surface; roll out to paper-thinness. Cut fish tail shape measuring 10-x-6-x-10-in.; place on ungreased cookie sheet. Using knife, score 8 times; sprinkle with salt. Bake at 400 degrees F for 7 minutes. Turn off heat; let crackers crisp as oven cools.
