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Sour Cream Brittlebread

appetizers, breads, cajun

2 3/4 cups All-purpose flour
1/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter
1 cup Sour cream
2 tablespoons Creole seasoning
2 tablespoons Kosher salt for sprinkling

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."

Yield: 10 servings

Preparation Time: 0:00

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