Wine Crackers Food
WINE CRACKERS
Tired of spending too much for organic snack foods, I now make my own crackers. From Better Homes & Gardens magazine. This is for Sauvignon, basil and pine nuts. Other wine/herb/spice options are in step 14.
Provided by Bananasmom
Categories Breads
Time 38m
Yield 24 crackers
Number Of Ingredients 8
Steps:
- Preheat oven to 325'.
- Combine flour, basil and pine nuts (see below for different herb/spice options), salt and pepper in a mixing bowl.
- Combine wine (see below for other options), and olive oil in a seperate bowl. Add wine mixture slowly, to the flour mixture.
- Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.
- Roll into a thin (1/8"-1/16" thick) rectangle, 12"x9" and cut into 24 crackers (using a crinkle-cutter gives a neat presentation). Use a fork to prick each cracker several times.
- Carefully spread the crackers on an ungreased baking sheet, and sprinkle lightly with coarse salt.
- Bake about 18 minutes, or until crackers are firm and just beginning to brown. Allow to completely cool on wire racks.
- May be stored for up to a week, in an airtight container.
- Other wine/herb/spice combinations: Riesling& 2 t fresh snipped tarragon& 1/4 t paprika OR Cabernet Sauvignon& 2 fresh snipped rosemary OR Champagne& 2 t dry mustard OR Chardonnay& 2 t crushed fennel seed.
DATE AND OLIVE OIL WINE CRACKERS
From Whole Foods, who say that these crackers are ideal for serving with wine - no wine in them! The dates provide subtle sweetness. I have not tried these yet, but they look intriguing. Prep time does not include chilling time. Update: The WF website says this will work well using a gluten free flour mix instead of all-purpose.
Provided by duonyte
Categories Breads
Time 45m
Yield 24 crackers
Number Of Ingredients 8
Steps:
- Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
- Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
- Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
- Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
- Preheat the oven to 350 deg F.
- Trim off the ends and cut into 24 slices.
- Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
- Cool.
- These can be made up to three days ahead and stored in an airtight container.
Nutrition Facts : Calories 84.2, Fat 3, SaturatedFat 0.5, Cholesterol 23.2, Sodium 61.5, Carbohydrate 12.6, Fiber 0.8, Sugar 3.9, Protein 2
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