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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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We loved the irregular shape of these savory crackers. Store them in an airtight container for up to 3 days. Vary the flavor by using other dried herbs in place of herbes de Provence. Serve with Roasted Fig and Arugula Salad (recipe on page 114). Ingredients:
2 cups all-purpose flour |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
2 teaspoons dried herbes de provence |
1 teaspoon baking powder |
1 teaspoon sugar |
1 1/2 teaspoons coarsely ground black pepper |
3/4 teaspoon salt |
1/2 cup fat-free sour cream |
2 tablespoons butter, melted |
1 large egg |
cooking spray |
3 tablespoons yellow cornmeal |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (through salt) in a large bowl, stirring with a whisk.
3. Combine sour cream, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets coated with cooking spray and sprinkled with 1 1/2 tablespoons cornmeal; turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle (about 1/8 inch thick). Bake at 350° for 15 minutes or until browned and crisp. Remove from pan, and cool completely on wire racks. Break into 24 crackers.
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