Herbed Crackers
At the River Café, nestled on Prince Island in the Bow River in downtown Calgary, this flaky herb-flecked flatbread accompanies appetizers. Break off pieces to enjoy.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 120 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 24 mg |
| sodium | 274 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit A | 3% |
| folate | 10% |
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2 cups (500 mL) all-purpose flour
2 tbsp (25 mL) minced fresh thyme or flaxseeds
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) salt
1/4 cup (50 mL) cold lard, cubed
1/4 cup (50 mL) cold butter, cubed
Ice water
Egg Wash (see below)
1 tsp (5 mL) coarse sea salt
1 tsp (5 mL) coarse cornmeal
Preparation:
Line rimless baking sheets with parchment paper or nonstick baking mats; set aside.
In large bowl, whisk together flour, thyme, sugar and salt. Using pastry blender or paddle of stand mixer, cut in lard and butter until mixture is crumbly.
Sprinkle with 1/2 cup (125 mL) ice water, tossing with fork to form ragged dough. With floured hands, gather into 2 balls; press into discs. Wrap and refrigerate for 30 minutes.
Working with 1 disc at a time, divide into 8 wedges. On lightly floured surface, roll each into rough triangle with 8-inch (20 cm) sides. Transfer to prepared pans. Brush lightly with egg wash; sprinkle with sea salt and cornmeal.
Bake in lower third of 375°F (190°C) oven until bubbled and golden, about 10 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days. Or freeze for up to 2 weeks. Recrisp if necessary.)
Additional Information
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Egg Wash
In small bowl, beat egg with 1 tbsp (15 mL) water. Cover and store in refrigerator for up to 2 days.
Source
Canadian Living Magazine: December 2005
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