Whole Wheat Parmesan & Olive Oil Crackers
These parmesan and olive oil crackers are so delicious and packed with goodness. Make sure to bake enough, because everyone can't get the hands off these yummy crackers.
Yield
50 servingsPrep
10 minCook
15 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
water
or a bit more as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
butter, unsalted
melted |
|
| 355 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 355 | ml |
Parmesan cheese
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
water
or a bit more as needed |
|
Directions
Preheat the oven to 350℉ (180℃).
In a large bowl mix together all the ingredients except water.
Add enough of the water to form a dough that will hold together in a ball.
The texture will be somewhat crumbly, but the dough will hold together when pressed.
Divide the dough into 2 equal portions for rolling.
On a floured surface, roll each portion into a rectangle about ¼ inch thick.
Cut out individual crackers about 2 inches across with a cookie cutter or sharp knife and arrange them on an ungreased baking sheet.
Prick each cracker 2 or 3 times with a fork.
Bake for 15 to 20 minutes or until medium brown.
Cool the crackers on a wire rack completely.
Serve with cheese or dips.
