Walnut and Rosemary Crackers Walnut and Rosemary Crackers

Author: Canadian Living

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



In 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
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Walnut and Rosemary Crackers