Olive and Parmesan Crackers
Olive and Parmesan Crackers
Photography by Matthew Kimura
This recipe makes 60 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 23 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 3 mg |
| sodium | 45 mg |
| potassium | 6 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 1 |
| vit A | 1 |
| folate | 2 |
- Portion size: 60 pieces
These slightly puffed, crisp crackers don't need to be dunked or spread with anything. They're perfectly delicious on their own and work well cut into festive shapes, such as trees, stars and snowmen.
Ingredients
- 1 cup 1cupgrated Parmesan cheese, (4 oz/125 g)
- 3/4 cup 3/4cupall-purpose flour
- 1/4 cup 1/4cupcornmeal
- 1/2 tsp 1/2tspcrushed fennel seeds
- 1/4 tsp 1/4tspbaking powder
- 1/8 tsp 1/8tspcayenne pepper
- 1/4 cup 1/4cupcold salted butter, cubed
- 1/4 cup 1/4cupcold water
- 3 tbsp 3tbsppitted, drained oil-cured black olives, finely chopped
- 1 1egg whiteegg whites, beaten
Preparation
In food processor or bowl, mix together Parmesan cheese, flour, cornmeal, fennel seeds, baking powder and cayenne pepper. Pulse or cut in butter with pastry blender or 2 knives until in coarse crumbs. Add water; pulse just until dough starts to come together.
Turn out onto lightly floured surface; sprinkle with olives and knead to form smooth dough and incorporate olives. Cut in half; form into discs. Cover and let rest for 20 minutes.
On lightly floured surface, roll out each disc into 12-inch (30 cm) circle. Using 2-1/2-inch (6 cm) round, star or other cookie cutter, cut out shapes, rerolling and cutting scraps. Transfer shapes to greased or parchment paper–lined baking sheets. Brush lightly with egg white.
Bake in 400°F (200°C) oven until golden, 8 to 10 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Holiday Cookbook: Fall 2009
