2 3/4 c All-purpose flour 1 c Sour cream
1/4 c Sugar 2 T Creole seasoning
1/2 t Baking soda 2 T Kosher salt for sprinkling
1/2 c Butter
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.”
Yields
10 servings
