Recipe by Stella Mae
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.
Top Review by Missy Wombat
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!
- 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
Directions See How It's Made
- 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.