Salty Herb, Walnut & Corn Crackers

Small Plates and Sweet Treats

Posted by Little, Brown and Company

About

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

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You Will Need (11 things)

  • ½ cup superfine brown Rice Flour
  • 3/10 cup gluten-free Corn Flour (not cornmeal)
  • ¼ cup Walnuts , finely chopped
  • 3/10 cup finely chopped fresh Parsley
  • 3 tbsp gluten-free Oat Flour
  • 2 tbsp Tapioca Starch
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • ½ tsp freshly ground Black Pepper
  • ½ stick (4 tablespoons or 55 g) unsalted Butter , at room temperature, cut into pieces
  • 1 Egg , lightly beaten

Steps (3 steps, 40 minutes)

  1. 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.

  2. 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.

  3. 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.