These crunchy crackers are the perfect foil for the rich and flavourful Whisky Cheddar Spread. Or they also make a rich foundation for your favourite blue cheese, served with Honeyed Figs.
- Portion size 40 servings
- Credits : Canadian Living Magazine: January 2008
Ingredients
Method
In food processor, pulse oats with walnuts until powdery yet with small pieces; transfer to bowl. Whisk in flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in buttermilk to form stiff smooth dough. Form into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. With 2-inch (5 cm) round cookie cutter, cut out rounds, rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.
Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 28 minutes or until edges are crisp and golden. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)
Nutritional facts Per piece: about
- Sodium 64 mg
- Protein 1 g
- Calories 64.0
- Total fat 4 g
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 2.0
