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Category: Crackers
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour, plus more for
surface
1/4 cup coarsely chopped fresh basil, plus
40 whole basil leaves
1 tsp sugar
3 Tbsp cold unsalted butter, cut into small
pieces
1 cup heavy cream
1 large egg white, lightly beaten for egg
wash
Preheat oven to 375. Pulse flour, chopped basil, 1 1/2 tsp salt, and the sugar in a food processor until combines. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; pulse until dough forms.
Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces; shape into rectangles, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.
Roll out 1 piece of dough on a lightly floured surface into a very thin rectangle (about 12x16 inches). Transfer to a parchment-lined baking sheet. Brush with egg wash, and sprinkle with salt. Press 10 whole basil leaves into top.
Bake until golden brown and crisp, about 15-20 minutes. Transfer to a wire rack, and let cool. Repeat 3 more times with remaining dough, egg wash, salt, and whole basil leaves. Break into individual crackers using your hands.
crackers can be stored in airtight containers at room temperature for up to 3 days.
makes about 4 dozen
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Basil Flatbread Crackers
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Category: Crackers
Prep Time: Cook Time: Total Time:
2 cups all-purpose flour, plus more for
surface
1/4 cup coarsely chopped fresh basil, plus
40 whole basil leaves
1 tsp sugar
3 Tbsp cold unsalted butter, cut into small
pieces
1 cup heavy cream
1 large egg white, lightly beaten for egg
wash
Preheat oven to 375. Pulse flour, chopped basil, 1 1/2 tsp salt, and the sugar in a food processor until combines. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; pulse until dough forms.
Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces; shape into rectangles, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.
Roll out 1 piece of dough on a lightly floured surface into a very thin rectangle (about 12x16 inches). Transfer to a parchment-lined baking sheet. Brush with egg wash, and sprinkle with salt. Press 10 whole basil leaves into top.
Bake until golden brown and crisp, about 15-20 minutes. Transfer to a wire rack, and let cool. Repeat 3 more times with remaining dough, egg wash, salt, and whole basil leaves. Break into individual crackers using your hands.
crackers can be stored in airtight containers at room temperature for up to 3 days.
makes about 4 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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