Sour Cream Brittlebread
2 3/4 c All-purpose flour
1 c Sour cream
1/4 c Sugar
2 tb Creole seasoning
1/2 ts Baking soda
2 tb Kosher salt for sprinkling
1/2 c Butter
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."