Walnut and Rosemary Crackers
7 people added this to their Recipe Box
This recipe makes 72 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 28 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 0 |
| chol | 2 mg |
| sodium | 39 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| folate | 3 |
These crackers are ideal with Warm Blue Cheese and Leek Spread and any fine artisanal cheese.
Ingredients
Preparation
In food processor, finely chop walnuts with rolled oats. Add flour, rosemary and sa< 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.)
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.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Walnuts; Oats; Flour; Bake; Make-Ahead;
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