Starfish Crackers Recipes

Steps:

• Pulse the flour, grlic powder, teaspoon salt, and baking powder in a food processor.
• Add the butter and cheese, and pulse until the mixture resembles coarse meal.
• Pulse in water, 1 teaspoon at a time, and only enough so that the dough forms a ball and rides the blade.
• Heat oven to 350° F. Line two baking pans with parchment paper or silicone baking mats and set aside. Roll the dough out to 1/8th-inch thickness, using flour if necessary to prevent stickiness. Cut out as many crackers as possible.
• Place crackers on lined cookie sheets. Refrigerate for another 10 minutes or so to make sure they won't spread.
• Bake until golden and crisp (13-18 minutes). Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers., Bake 9-11 minutes or until bottoms are lightly browned.

Steps:

• Preheat oven to 250°. Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to 2 ungreased 15x10x1-in. baking pans. , Bake 15-20 minutes, stirring occasionally. Cool completely in pans. Store in an airtight container.

Steps:

• Frost tops of cupcakes with buttercream, then dip in graham cracker crumbs to cover. Sprinkle with more crumbs.
• Roll a heaping teaspoon of marzipan into a ball. Flatten slightly into a disk, then shape into a 5-pointed star. Gently press star against small holes of a box grater for texture. Place starfish on a cupcake, textured side up.

Steps:

• Preheat oven to 275 degrees. In a small saucepan, combine syrup, sriracha, and butter; bring to a boil and stir until combined. Toss with crackers and thyme.
• Spread onto a parchment-lined rimmed baking sheet and bake until coating is set, stirring a few times, about 45 minutes. Let cool completely before serving. The crackers can be stored for up to a week in an airtight container.