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
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.
May 29, 2011This entry was posted in appetizers, hiking snacks and tagged butter flavored crisco, flour, grape seed flour, king arthur flour, parmesan, summer feast.
One Response to Chardonnay Crackers