About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 40 mins

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

Print • Embed

Alyshia S. favorited Salty Herb, Walnut & Corn Crackers 28 May 15:44
wiga i. added Salty Herb, Walnut & Corn Crackers to COOKIES 13 May 16:19
Francesca F. favorited Salty Herb, Walnut & Corn Crackers 10 Apr 03:02
KelliDroze added Salty Herb, Walnut & Corn Crackers to Food 08 Apr 21:26
TinyTessieG added Salty Herb, Walnut & Corn Crackers to Edible Yummers xD 08 Apr 11:52

Step 1
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.
Step 2
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.
Step 3
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.