Thin Mint Crackers

Deliciously fresh minty Crackers, are a twist on the classic cracker recipe.

Combining the brightness of mint with the crunch of sugar and the snap of Oreos

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 teaspoon peppermint extract
• 1/4 cup granulated sugar
• 1/4 cup crushed Oreo cookies (about 6-8 cookies)
• 1/2 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together the flour, confectioners’ sugar, and salt.

Add the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Add the peppermint extract and mix until well combined.

In a small bowl, mix together the granulated sugar and crushed Oreo cookies.

Add this mixture to the flour mixture and stir until the dough comes together. Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

Divide the dough into 4 equal pieces.

Roll out each piece of dough into a thin sheet, about 1/8 inch thick. Cut into desired shapes using a cookie cutter.

You can also use a glass or a knife to cut the dough into rectangles or squares.

Place the crackers on the prepared baking sheet, leaving about 1 inch of space between each cracker. Bake for 18-20 minutes, or until the edges are lightly golden.

Remove the crackers from the oven and let them cool on the baking sheet for 5 minutes.

Then, transfer them to a wire rack to cool completely. Melt the semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.

Dip the cooled crackers into the melted chocolate, coating completely.

Place the chocolate-covered crackers on a piece of parchment paper or a silicone mat. Refrigerate for at least 30 minutes to set the chocolate.

Break the chocolate-covered crackers into pieces and serve.

You should end up with around 8 servings.

Notes

Make sure to use high-quality chocolate for the best flavor.

If you want a more intense peppermint flavor, you can increase the peppermint extract to 3/4 teaspoon.

To get the thinnest crackers, try rolling out the dough to 1/16 inch thickness.

Don’t overcrowd the baking sheet, as the crackers need room to spread a bit while baking.

If you find the dough too crumbly, you can add a tablespoon or two of cold water to help it come together.

Store leftover crackers in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 140
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugars: 10g
• Protein: 1g