Unleavened Bread Recipes

Looking for a new recipe to try during the Feast of Unleavened Bread? Here are some recipes that I’ve enjoyed making—and my family has enjoyed eating!

Cheese krispies

1 cup grated sharp cheddar cheese
1/2 cup soft butter
1 1/2 cups flour
1 teaspoon red pepper flakes
1 teaspoon parsley flakes
1/4 teaspoon garlic flakes
salt and pepper to taste (be careful not to overdo!)
1/2 cup puffed rice cereal

Combine butter and cheese and mash well to blend. Stir in flour and spices and mix well, then carefully blend in cereal. Chill 30 to 60 minutes, then with a melon scoop or teaspoon drop onto a parchment-lined baking sheet. Bake at 350 degrees for approximately 12 minutes. Remove to rack to cool completely. Note: You may leave out puffed rice for a plainer cracker.

 

Butter cookies

1 cup butter (softened)
1 cup sugar
2 cups flour
1 egg
2 teaspoons almond extract
1/4 teaspoon salt
1 tablespoon milk
additional sugar for coating

Preheat oven to 350 degrees. Cream together butter and sugar till smooth and creamy. Beat in egg and almond extract. Gradually mix in flour and salt until well blended. Add milk and mix well. Cover with plastic wrap, and chill until firm. Using teaspoon or melon scoop, roll into balls then roll in granulated white sugar. Place on parchment-lined baking sheet and gently press down with either a fork (in a crisscross pattern) or bottom of glass. Bake approximately 8 minutes (edges should be lightly brown). Remove from oven and cool on the pan a couple of minutes before removing with spatula to wire rack to cool completely.

 

Orange buttermilk cake

1 cup butter (slightly soft)
2 cups white sugar
3 cups flour
3 eggs and 4 egg whites
1/4 teaspoon salt
grated orange rind (approximately 2 teaspoons)
1/2 cup buttermilk
1/2 cup fresh orange juice
1 tablespoon orange liqueur (optional)

Preheat oven to 350 degrees. Grease and flour 10-inch Bundt pan. Combine flour and salt and set aside. Cream together sugar, butter and orange rind (beat at least five minutes). Beat in eggs, one at a time. Stir together buttermilk and orange juice and set aside. Stir in dry ingredients a third at a time, alternating with liquid and stirring well after each addition. Beat until well combined. Mix in orange liqueur, if desired, to intensify the flavor. Pour into greased pan. Bake for approximately 50 minutes. Check for doneness with cake tester or toothpick. Cake is done when it is springy, and there is no uncooked dough on tester. Remove from oven and cool on rack for a few minutes. Then unmold onto a cake plate. Cool completely before frosting or eating plain. Note: I’ve used vanilla buttercream, orange buttercream or cream cheese frosting with this cake. You could also use a seven-minute type. Make it your own!

 

Mexican chocolate cupcakes

1 cup soft butter
2 1/4 cups white sugar
1/2 teaspoon vanilla
1 1/2 teaspoons cinnamon
3 teaspoons ancho chile powder
1/3 cup cocoa powder
1/2 teaspoon salt
2 tablespoons bourbon
1 cup half-and-half (may substitute buttermilk)
1/2 cup mini chocolate chips
3 eggs and 3 egg whites

Preheat oven to 350 degrees. Grease and flour 24 cupcake liners (or use baking spray). Combine dry ingredients and set aside. Mix together bourbon, vanilla and milk and set aside. Cream together butter and sugar, beating well (approximately five minutes). Add eggs and whites, one at a time, beating well after each addition. Stir in dry ingredients a third at a time, alternating with liquid and stirring well after each addition. Stir in chocolate chips. Using ice cream scooper, scoop out batter into paper-lined cupcake pan. Bake for 20 to 25 minutes. Check for doneness with a cake tester or toothpick. (It’s done when cupcakes feel springy to touch and tester comes out clean without any uncooked batter.) Remove from oven, then remove cakes from pan onto rack and cool completely before frosting with cinnamon-chocolate buttercream frosting (see recipe below).

 

Cinnamon-chocolate buttercream frosting

1/4 cup soft butter
3 cups confectioner’s (powdered) sugar
3/4 cup chocolate chips
3 tablespoons milk (may also use cream or half-and-half)
1/2 teaspoon vanilla
1 tablespoon cinnamon

Melt chips and vanilla together either over double boiler or in microwave. (Be careful not to overcook, or the chocolate will seize up and burn.) Set aside to cool. Combine butter and melted chip mixture in bowl and beat till smooth. Gradually add in confectioner’s sugar, beating well and keeping that smooth consistency. Thin with milk if necessary. Frost cakes and refrigerate cupcakes until ready to serve. Enjoy!

 

If you’d like more basic unleavened bread recipes, here are a few that other Church of God, a Worldwide Association, members have shared.

 

Oatmeal crackers

1 1/3 cups flour
2 cups rolled oats
2 tablespoons sugar
1 teaspoon salt
1/2 cup butter
1/2 cup boiling water

Stir together dry ingredients. In a separate bowl cover butter with boiling water. Stir liquids into dry mixture and mix. Roll out very thin and cut like crackers. Bake five to 10 minutes at 350 degrees.

 

Unleavened crescent rolls

2 cups sifted flour
1/4 teaspoon salt
2/3 cup butter
1 egg
3/4 cup sour cream
1 egg beaten (optional)
poppy seeds or sesame seeds (optional)

Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well. Shape dough into a ball. Wrap in waxed paper and chill overnight. Divide dough into three parts. On lightly floured board, roll each into a 12-inch circle, then cut into 12 wedges. You can cut smaller or larger wedges depending on the size of roll you want. Starting at the wide edge, roll up each wedge. If desired, brush with beaten egg and sprinkle with poppy or sesame seeds. Place on an ungreased baking sheet with point tucked underneath. Bake at 350 degrees for 20 to 25 minutes.

 

Whole-wheat flat bread

2 cups whole-wheat bread flour
1/2 cup white cornmeal
1/2 teaspoon salt
4 tablespoons butter
2/3 cup warm water

Sift flour, measure, then sift again with the cornmeal and salt. Cut in the butter and mix until crumbly. Stir in the warm water and chill. Roll chilled dough into balls the size of large marbles. Roll out into paper-thin rounds about 4 inches in diameter. Bake on an ungreased cookie sheet at 375 degrees for five minutes or until very lightly browned. Cool and store in a tightly covered can. This dough may be wrapped in waxed paper and kept in the refrigerator to be baked as needed.