Small Plates and Sweet Treats
THIS IS A BASIC SAVORY CRACKER RECIPE that can be adapted in many ways. Substitute quinoa flour for the corn flour and add 1/4 cup of crispy sautéed prosciutto to the dough for a heartier variation. You can also cut the crackers into larger circles and top them with goat cheese, smoked salmon, and chives.
Makes 20 Crackers
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You Will Need
In a medium bowl, whisk together the first six ingredients. Add the soft butter and mix it into the flour with your fingers. It will be a crumbly mixture. Add the egg and mix. Knead it a couple of times and form into a disk. Wrap with plastic wrap, flatten it, and refrigerate for 1 hour.
Preheat the oven to 400°F (200°C). Spread the chopped walnuts and parsley on a work surface. Place the dough on top and, with a lightly dusted rolling pin, roll out to a ¼-inch thickness. Refrigerate until firm, about 15 minutes. Cut with a 2-inch round or fluted cookie cutter. Place the crackers on a baking sheet lined with parchment paper.
Brush the tops with the olive oil and bake for 13 to 15 minutes, until lightly golden. Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.