These crackers are ideal with Warm Blue Cheese and Leek Spread and any fine artisanal cheese.
- Portion size 72 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
- 3/4 cups walnut pieces
- 1/2 cup large-flake rolled oats
- 1 1/2 cup all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt
- 1/3 cup chilled salted butter cubed
- 1 egg whites lightly beaten
MethodIn food processor, finely chop walnuts with rolled oats. Add flour, rosemary and salt; pulse to combine. Pulse in butter until in coarse crumbs. Add 1/3 cup (75 mL) cold water; pulse until dough starts to come together into ball.
Turn out onto lightly floured surface and press together. Divide in half; knead each until smooth, about 2 minutes. Form each into square; cover and let rest for 20 minutes.
On lightly floured surface, roll out each into 10-inch (25 cm) square; trim edges. Cut each into 6 strips; cut crosswise into 6 rows. Transfer to greased baking sheets. Prick each piece 3 times with fork; brush lightly with egg white.
Bake in 400°F (200°C) oven until golden, 12 to 14 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week.)
Nutritional facts Per piece: about
- Sodium 39 mg
- Protein 1 g
- Calories 28.0
- Total fat 2 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
- Iron 1.0
- Folate 3.0
- Vitamin A 1.0