Make several herb, spice and wine variations of these simple snack crackers.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325 degree F. In a mixing bowl combine flour, desired herb/spice (see below), salt, and pepper. In a medium bowl combine desired wine and olive oil. Gradually add wine mixture to flour mixture, tossing with a fork until combined. Form dough into a ball.

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  • Transfer dough to a lightly floured surface. Roll out into a 12x9-inch rectangle, about 1/8 to 1/16 inch thick (trim any uneven edges, if necessary). Prick dough all over with a fork. Using a pastry wheel, cut into 3x1-1/2-inch rectangles. Gently transfer rectangles to ungreased baking sheet. Sprinkle lightly with kosher salt.

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  • Bake about 18 minutes or just until crackers start to brown and are firm to the touch. Cool completely on wire racks. Store in an airtight container up to one week. Makes 24 crackers.

Sauvignon Blanc and basil:

1/4 cup snipped fresh basil and 2 tablespoons pine nuts, finely ground.

Riesling and tarragon:

2 teaspoons snipped fresh tarragon and 1/4 teaspoon paprika.

Cabernet Saugivnon and rosemary:

2 tablespoons snipped fresh rosemary.

Chardonnay and fennel:

2 teaspoons fennel seed, crushed. Reduce ground black pepper to 1/8 teaspoon.

Champagne and mustard:

2 teaspoons dry mustard.

Nutrition Facts

31 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 209 mg sodium. 8 g carbohydrates; 1 g fiber; 0 g sugar; 0 g protein; 0 IU vitamin a; 4 mg vitamin c; 0 mg calcium; 0 mg iron;

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