Chardonnay Crackers

 

I have been chompin’ at the bit to use the Chardonnay Grape Seed Flour I bought at KAF’s online store. 

I had high hopes that this flour would make a standard cracker recipe taste amazing!

It didn’t.

Granted, the instructions on the flour state to use 2 T. of grapeseed flour per cup of all-purpose.

I am one of those people that believes more is better.

This is not the case with grapeseed flour apparently.

The crackers were crackers.  They tasted amazing with this double cream cheese I served with them but that is because double cream is amazing!

You may be thinking…

Why is she suggesting I make these crackers if she didn’t like them?

I liked them and they are unique and they are high in fiber and if you served them to friends with wine and cheese they would be impressed – trust me!

Just don’t use as much grapeseed flour as I did – only use maybe 1/4 c. grapeseed flour at the most.

Homemade crackers are still better than store bought crackers – hands down.

Chardonnay Crackers

Print this Recipe!

1 c. all-purpose flour

1 1/2 t. baking powder

3/4 c. chardonnay grapeseed flour

1/4 c. grated parmesan

1 t. salt

6 T. cold shortening (I like butter flavored Crisco)

1/2 c. cold water

Combine the dry ingredients in a food processor.

Cut in the shortening, adding 1 T. at a time and pulsing in between each addition.

Set the food processor to full speed and slowly pour in the cold water.

Form dough into a ball and roll out very thin on a floured board.

Cut into cracker size pieces (this recipe made about 40 crackers).

Prick with the tines of a fork.

Place on a baking sheet or stone and bake at 375 degrees fahrenheit for 12 minutes.

Let cool and store in a plastic bag.

Serve with your favorite bread, cheese, fruit and wine like I did!

What a lovely way to spend a warm weekend evening.

Posted on
This entry was posted in appetizers, hiking snacks and tagged , , , , , .