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Suggest a better description"The herb flavors become intense in these simple crackers. Try any of your favorite herbs and spices, alone or in combinations. Dill works well, as does a mix of four parts basil to one part oregano. These crackers go well with dips and are expecially good crumbled into soups and salads. 325~F. 15 to 20 minutes Preheat the oven to 325~F. Combine the flour, herbs, salt, and pepper in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out very thin, 1/8 inch maximum. With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and place them on an ungreased baking sheet. Prick each cracker in 3 places with a fork, pressing all the way through the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn the crackers over, brush them with the egg mixture, and continue baking for another 5 to 10 mintues. Cool on a rack. These crackers will crispen as they cool. If some of them are still not crisp after cooling, put them back in the oven for a few minutes and let them cool again. Yield: 60-70.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 70 Servings | ||
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Calories: 41 | ||
Calories from Fat: 14 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 6.3mg | 2 % | |
Sodium 74.7mg | 3 % | |
Potassium 41mg | 1 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.9g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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