Ingredients
For the crackers:
1½ cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon table salt
6 tablespoons butter-flavored vegetable shortening
½ cup cold water + extra 1 tablespoon
1 large egg
Flaky salt, for sprinkling
For the filling:
¾ cup creamy peanut butter
Tools Needed
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Preparation
Preheat oven to 350℉. Line two baking trays with parchment paper and set aside.
Make the crackers: In the bowl of a food processor, add flour, baking powder, sugar, and table salt. Pulse on low speed until mixed. Add shortening and ½ cup of water. Pulse again until a soft dough forms. Transfer the dough to the refrigerator and chill for 15 minutes.
Place the dough between two pieces of parchment paper and roll until â…›-inch thick (or thinner).Â
Use a small round cookie cutter, approximately 1-inch in diameter, and cut as many circles as possible. Transfer the cut circles to the prepared baking trays. Re-roll the scrap dough and repeat.
In a small bowl, scramble the egg and 1 tablespoon of water. Use a basting brush to lightly brush the egg wash over each cracker. Sprinkle with flaky salt.
Use the blunt end of a skewer or a toothpick to poke a hole in the center of each circle then five additional holes around the first.
Bake the crackers in the preheated oven for 15-20 minutes, or until deeply golden brown. Allow to cool completely on the baking tray.
Once the crackers have cooled, use a knife to spread a layer of the peanut butter on half of the crackers. Take a second cracker and place on top, creating a sandwich. Enjoy!
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