Poppy Seed Crackers
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This recipe makes 20 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 45 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 0 |
| chol | 10 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 3 |
| folate | 3 |
Delicious on their own, these tuilelike crisps also make perfect platforms for Roasted Curry Cauliflower Dip.
Ingredients
- 1/3 cup salted butter, softened
- 1/2 cup all-purpose flour
- 3 egg whites
- 2 tbsp grainy mustard
- 1 tbsp poppy seeds
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
In large bowl, beat butter with flour until smooth. Add egg whites, mustard, poppy seeds, salt and pepper; beat until thickened, about 3 minutes.
Drop by six 1 tbsp (15 mL) mounds, about 5 inches (12 cm) apart, onto parchment paper–lined baking sheets. Using small offset spatula or knife, spread each into 3-inch (8 cm) circle.
Bake in 325°F (160°C) oven until golden around edges, about 18 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Drop by six 1 tbsp (15 mL) mounds, about 5 inches (12 cm) apart, onto parchment paper–lined baking sheets. Using small offset spatula or knife, spread each into 3-inch (8 cm) circle.
Bake in 325°F (160°C) oven until golden around edges, about 18 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Butter; Flour; Eggs; Bake; Make-Ahead;
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