Prep 45 mins
Cook 25 mins
I got this recipe for these delectable wheat crackers from a friend in Australia. It's become a standard for party canapes as well as a good snack by itself.
- 2 cups whole wheat flour
- 1 -2 cup parmesan cheese, grated fine
- 2 tablespoons fresh Italian parsley, minced
- 1 egg yolk
- 1⁄3-2⁄3 cup extra virgin olive oil
- 2 tablespoons water
- Preheat oven to 350 degrees Farenheit or 180 celcius.
- Line a baking pan with parchment paper.
- Sift flour into a bowl.
- Stir in Parmesan and parsley.
- Add egg yolk, olive oil and 2 tablespoons water.
- Stir well until combined.
- Turn dough onto floured surface and knead until smooth.
- Divide dough into two portions.
- Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
- Use a 5 centimeter fluted cutter to cut out crackers.
- (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
- Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
- Repeat this process with the remaining portion of dough.
The recipe instructions contain an error and I assumed that the rolling instructions should have read 5 mm. Given the previous posters comments I erred on the wet side of the measurements and I had no trouble with getting the dough to mix well. Pick a good olive oil as they do have a distinct olive oil taste. And as they do crumble a bit, resist the temptation to eat them when they are still warm!
Tried making these crackers today. The mixture did not want to stick together. Added more oil and water, rolled out and it still wanted to break apart. Baked as directed. I'm sorry to say the taste for me was terrible. I thought with a whole cup of parmesan cheese they would have a cheesy flavor, but alas they tasted like oily cardboard.