Walnut Parmesan Crackers

Walnut Parmesan Crackers

Text and Photo by Jac Kyles Baker 

Makes about 28 crackers

Ingredients

1 1/3 cup all purpose flour

1/2  tsp baking powder

1/3 cup walnuts, finely chopped

3 TB unsalted butter, melted

2 TB extra virgin olive oil

1 tsp salt

1/3 cup grated parmesan cheese

1/2 tsp smoked paprika

sea salt for sprinkling (optional)

Preparation

Stir oil, butter, parmesan, salt and smoked paprika together in a small bowl.

In a large bowl, add flour and baking powder.  Add walnuts.  Mix thoroughly.

Make a well in the flour. Add oil and butter mixture.  Gradually stir the oil mixture into the flour until a dough forms. (use your hands if necessary). 

On a sheet of parchment paper press dough into a roughly 7 x 5 inch rectangle. Refrigerate dough for at least 30 minutes. If made and refrigerated the day before, remove from the refrigerator at least 30 minutes before cutting and baking.

Roll dough into a 1/4 inch thick rectangle.  Optional: sprinkle and lightly press sea onto dough’s surface. Cut dough into squares rectangles or any shape with a sharp knife or pizza cutter.*

Place 6 crackers in a circle around the edges of parchment paper or microwave safe plate. 

Microwave on HIGH for 30 seconds. Reduce cooking time 5 to 10 seconds when microwaving fewer than 6 crackers. Refrigerate or freeze dough after forming crackers if the dough spreads too much during microwaving.

Remove crackers from the microwave.  Cool on a wire rack.

Repeat with the remaining crackers.

Store in an airtight container.

Cook’s Notes

*However you cut them, uniform sizes will bake evenly.

I trimmed the rolled dough and measured with a ruler to get 28 crackers. I re-rolled trimmings to get 3 extra crackers.