Cheddar Rosemary Crackers

Cheddar Rosemary Crackers Author: Canadian Living Credits: Cheddar Rosemary Crackers

These crackers come in two ways - thin and crisp or puffed and light as air.

  • Portion size 44 servings

Ingredients

Method

Grease 2 large rimless baking sheets; set aside. In food processor or bowl, mix together flour, cornmeal, rosemary, baking powder and cayenne; pulse or cut in butter with pastry blender or 2 knives until mixture resembles oatmeal. Add Cheddar; pulse or toss to mix. Add water; pulse or toss to form soft dough.

Turn out onto floured surface; divide in half. Knead each for 2 minutes; form into discs. Cover and let rest for 20 minutes.

On lightly floured surface, roll out each disc into 12-inch (30 cm) round. Using 2-inch (8 cm) wide triangle, star or other cookie cutter, cut out shapes; transfer to prepared baking sheets. For thin crackers, prick all over with fork. For puffed crackers, leave as is. Brush lightly with egg white; sprinkle with salt (if using).

Bake in top and bottom thirds of 400 F (200 C) oven, rotating and switching pans halfway through, until golden, 8 to 10 ninutes. Transfer to racks; let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze fo rup to 1 month.)

Nutritional facts Per serving: about

  • Sodium 29 mg
  • Protein 1 g
  • Calories 2.0
  • Total fat 2 g
  • Cholesterol 6 mg
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheddar Rosemary Crackers

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