1. Preheat oven to 350.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine sour cream, butter and egg, stirring with a whisk. Add egg mixture to flour mixture; stir to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets coated in cooking spray and sprinkled with 1 1/2 tablespoon cornmeal; turn to coat top of dough. Roll each portion into a 12x8-inch rectangle (about 1/8 inch thick). Bake at 350 for 15 minutes or until browned and crispy. Remove from pan, and cool completely on wire racks. Break into 24 crackers.
Store these in an airthight container for up to 3 days. Vary the flavor by using other dried herbs in place of herbes de Provence. Serve with Roasted Fig and Arugala salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12|
|Calories from Fat: 56 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 34.5mg||11 %|
|Sodium 518.9mg||18 %|
|Potassium 69mg||2 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 20.1g|
|Protein 7.9g||11 %|
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: 172
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.