What was my first thought when I saw that my husband brought home one of our current favourite cheeses? MUST MAKE CRACKERS!I made these once before for a holiday cocktail party and they were just the perfect cracker. No overpowering flavour that would hinder topping it with cheese or dip, but flavourful enough to stand up on its own.
Adapted from Martha Stewart
1/2 cup flaxseed*
1 cup white flour
1/2 cup whole wheat
1/2 teaspoon coarse salt
1/2 teaspoon baking powder
2 tablespoons butter
1 tablespoon plus 1 teaspoon finely grated onion
1 tablespoon plus 1 teaspoon finely chopped parsley**
1 cup milk
1 large egg white lightly beaten
salt and pepper
Preheat oven to 325 degrees.
Mix the first 5 ingredients in a bowl. Chop the butter up into small pieces and use your hands to combine it into the flour until the mixture resembles a coarse meal. Add onion, parsley and milk and mix until dough comes together (don't over mix). Divide dough in half, and roll out on a lightly floured surface. Use a cookie cutter to cut crackers. Arrange on baking sheet and brush lightly with egg white. Sprinkle with salt and pepper.
Bake for 20 minutes, flip crackers over and then bake for another 10 minutes.
Let cool on rack before storing.
*I used all ground flaxseed, but the recipe recommends half the amount being whole seed.
**Don't see any parsley in my crackers? That's because I didn't have any today, but these crackers are just lovely with or without the herb.