Sun-dried tomatoes, black olives, basil and feta cheese give the nutty crackers tangy Mediterranean flavors, and these crackers are great with cheddar cheese, cream cheese or any cheese you like to go together. They are great appetizer or snack when you have company to come over.
YIELD
12 servingsPREP
15 minCOOK
20 minREADY
1½ hrsIngredients
finely chopped, oil-packed or dried (soak in the boiling water for 5 minutes if using dried)
Directions
Mix all the ingredients in a bowl until a firm ball is formed.
Knead for 3 minutes, and cover the dough with plastic wrap or damp kitchen towel.
Rest for another 20 minutes.
Divide into 2 portions.
Prepare 2 baking sheets lined with either parchment paper or silicon mats.
On a lightly oiled work surface, roll each piece of dough thinly into a rectangular shape, about 1/16-inch thick.
Using a maple-leave shaped cookie cutter, cut the rolled dough into maple-leave crackers.
Transfer crackers with a spatula onto prepared baking sheets. Keep ¼ inch space.
Preheat oven to 350℉ (180℃).
Bake for 10 minutes at 350ºF.
Rotate and bake for another 10 minutes, or until the crackers are deeply browned.
Glaze:
Brush with honey-water mixture and sprinkle with kosher salt immediately after removing from the oven.
The crackers will get crisp as they cool.
Storage in a air-tight container for up to 2 weeks.
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