Spiced Buttery Crackers

I have a thing for crackers. Simply put, I love them. I will quit happily sit here munching on a few in the evening instead of potato chips.
When I was a child, my mother always gave us crackers with our bowls of soup. We also had access to the butter dish. Oh boy but that was some tasty. Buttered crackers and hot soup.
Spiced Buttery Crackers

We did not skimp on the butter. My father used to ask us if we wanted some more crackers on our butter. Margarine never saw the light of day in my mother's house. It was not something she ever would have fed to us.
Of course, we used to beg her to buy some, based on the enticing commercials we saw on the television. Imagine. Margarine that actually spoke to you. Our butter never spoke, and I am afraid we took it quite for granted.
Spiced Buttery Crackers

One of my favorite childhood meals used to be a bowl of tomato soup with my crackers crumbled into it, topped with a nice nob of butter and plenty of pepper. I confess I still treat myself to a bowl every now and then.
I was most disturbed in the UK when my soup never came with crackers, but always with a roll. Somehow, to me anyways, soup is never as good with a roll as it is with crackers.

These spiced buttery crackers are the best butter crackers ever. You take your plain old saltine crackers (I use ones with unsalted tops) and brush them with a melted butter and herb mixture before baking the in a low oven, until they are crisp and buttery golden brown.
There is not a lot of spice. Just enough that you know it is there and I can tell you, these taste far better than any flavored cracker you might find out there on the supermarket shelves. They are crisp, buttery and delicious!
Perfect as a side with some soup, or a salad or some cheese. And yes, even perfectly delicious munched completely on their own.

WHAT YOU NEED TO MAKE SPICED BUTTERY CRACKERS
Two simple ingredients and a few spices. That's all.

1/2 cup (120g) butter, melted
1 tsp garlic Italian seasoning
1/2 tsp seasoned salt
1/4 tsp black pepper
1 sleeve of unsalted tops soda crackers (38 or so single crackers)

I use crackers with unsalted tops. This is because I watch my salt intake and there is also salt in the butter and in the seasonings.
In the UK, you will want to use what are called Italian Crackers. Doriano is the brand I always used to buy (once I discovered they were quite similar to the saltines from back home.) But they come in many brands. Doriano is probably the most common one.
Spiced Buttery Crackers

You can vary the seasonings you want to use on top of these. The ones I used are a very Italian type of blend, with oregano, garlic, etc.
You could make Indian flavored ones to go with a Mulligatawny Soup, or a bowl of Curry Roasted Vegetable Soup. A bit of curry powder, some garlic, ground cumin and coriander would work well.
Spiced Buttery Crackers

You could give them a Tex Mex flavor to serve with a delicious bowl of Chili such as the one here on Dinner at the Zoo. Looks some good.
Just add some taco seasoning, or chili powder, garlic powder, a bit of oregano and onion powder. You could even top with a bit of grated cheese for the last 10 minutes or so of bake time. Sounds delicious!
Spiced Buttery Crackers

Are your wheels turning? I hope so. I think there is no end to the combinations you could come up with for seasoning these delicious crackers!
The world really is your oyster when it comes to these. I saw some KD cheese powder at the Cambridge Convenience store yesterday and I am thinking that they would be delicious with some of that sprinkled on top, or even some popcorn seasoning!

HOW TO MAKE SPICED BUTTERY CRACKERS
I know I say this all the time, but . . . nothing could be easier. I am rather lazy you know!

Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.

I think these will be an excellent addition to your holiday menu. They would fit in just great on a cheese tray and I believe they would be excellent with the following dips and spreads:
SMOKED SALMON SPREAD - This was something I made frequently as a canapé when I cooked at Brenchley Manor. The guests always loved it. It was creamy and delicious and felt quite luxurious. Something special indeed for the holidays.
DEVILED HAM SPREAD - Excellent to be used as a sandwich spread, or as a spread to go on crackers. Very popular for games nights as well. This is quite simply a delicious spread.
Yield: 8Author: Marie Rayner