Wednesday, August 28, 2013

Basil + Herb Flatbread Crackers

It's nearing the end of summer and anyone who garden's can tell you that basil is quite abundant at this time of year. I've already made plenty of Pesto and have been craving something salty to pair with it. A light and simple treat I'd like to share with you are my basil and herb flatbread crackers.

Yields| 4 dozen
2 cups flour
1 1/2 tsp. course salt
1 tsp. sugar
3 tsp. cold butter
1/4 cup coarsely chopped basil
40 whole basil leaves
handful of fresh oregano and rosemary
1 cup heavy cream (or heavy whipping cream)
1 egg (use only egg whites)

Time to assemble!

Using a food processor combine your 2 cups of flour, salt, sugar, 1/4 cup chopped basil. Blend until fully mixed, about 30 seconds. Next chop add in chopped cold butter and blend until the consistency looks like corn meal. 

Slowly add the 1 cup of heavy cream and blend until the consistency is dough-like. Once you have your dough ready hand knead it on a lightly floured surface for a short period of time. Divide dough into 4 sections, wrap in plastic wrap and refrigerate for 30 minutes until the dough hardens. While you are waiting pre-heat the oven to 375 Degrees.

Roll out one piece of dough onto a lightly floured surface. You will want to make sure the dough is very thin, so about 13 x 16 inches. Transfer to a baking pan lined with parchment paper. (I chose to put the dough onto the paper first as it seems easier to fit proportionately into the pan). Brush with some of the egg whites you have set aside. Sprinkle with salt. Press into the dough your choice of herbs.

Bake until golden brown and crisp, this will take 15-20 minutes depending on how hot your oven gets. Once ready transfer to a cooling rack and start the process over with your next 3 batches.


Oh and by the way. Pair these with my pesto recipe and it is pretty tasty. I'd also recommend melted brie and fresh garden tomatoes. Yum. 

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