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.
This entry was posted in appetizers, hiking snacks and tagged butter flavored crisco, flour, grape seed flour, king arthur flour, parmesan, summer feast.
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