This is adding a burst of flavour and a little extra fiber to a classic butter cracker recipe . It is buttery, crisp and so good just on its own. This recipe makes about 40 crackers, but they go quick! They are great in lunchkits!
[ingredients title=”Ingredients”]
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup Parmesan cheese
- 1 Tbsp chopped herbs (I used rosemary and thyme)
- 4 Tbsp cold butter, cubed
- 1 Tbsp oil
- 1/3 cup cold water
- 3 Tbsp melted butter
- 2 Tbsp parmesan
[/ingredients]
[directions title=”Directions”]
- Pregeat oven at 400F and line cookie sheets with parchment paper
- Pulse flours, salt, sugar, baking powder, herbs and Parmesan in food processor until well blended
- Add butter and continue to pulse
- Stream oil then water slowly until dough forms a ball
- Let dough rest in fridge for 15 minutes
- Using half the dough at a time, roll out very thinly and cut into shapes (rectangles or cookie cutters for kids is great too!)
- Place on cookie sheet and poke holes with toothpick (help makes flat crackers)
- Bake for 7-8 minutes until golden brown
- Remove from oven and bush on melted butter, sprinkle immediate with Parmesan and/or sea salt
[/directions]
