Wednesday, November 28, 2007
I finally got a chance to do some baking. I made the dough for these Thyme Crackers a few of days ago, but didn't get around to baking them until this morning. I haven't been cooking or baking much. I've been buying lunch and having random things for dinner. NaBloPoMo isn't helping any. I am so not doing it next year! Unless blogging is a full-time paying job, I can't do it everyday.
What I will do again is make these crackers. I adapted the recipe from the Chocolate & Zucchini cookbook. Clotilde's recipe is called Hazelnut Thyme Matchsticks. I love her picture of these! The lighting in my pictures is really messed up, but I didn't have the time to take enough pictures to get a bunch of good ones. So sad...
I don't generally buy hazelnuts, so I used walnuts and I used Asiago cheese instead of Parmesan. It seemed like it was going to take too long to shape the matchsticks, so I figured a thicker cracker would be pretty quick.
These really are very easy and relatively quick to make. I'm having chicken sausage and a salad for my lunch and I'm bringing some of these crackers to go with them. They would also be nice to serve when you're having company or when someone wants you to bring cheese and crackers for your contribution to a holiday party.
Adapted from Chocolate & Zucchini
(about 20 crackers)
5 T softened butter
1 cup flour
1/3 cup Asiago cheese
1/2 tsp. sea salt
2 tsp. dried thyme
1 large egg
3/4 cup finely chopped walnuts
(1 egg yolk + 1 T water for glaze)
In medium bowl combine butter and flour. Stir in cheese, salt, thyme, and walnuts. Stir in egg. The dough should be a nice consistency. Use your hands to form two balls or logs. I made logs, which I had planned to cut into crackers, but I ended up rolling them out. Wrap each in plastic and refrigerate for about a half an hour. You can leave the dough refrigerated for a few days. Take out dough and microwave for about 30 seconds to soften if it is too hard to work with. Roll out dough into a small square, about four inches around.
In separate bowl, combine egg yolk and water. Brush mixture on top of dough. Sprinkle a pinch of sea salt on dough. Cut dough into pieces and transfer onto cookie sheet covered with wax paper. Bake in 350 degree oven until slightly browned, about 20 minutes.
Remove from pan with a spatula. Let cool for about 20 minutes. I'm assuming that these should store well for several days in an airtight container just like store bought crackers.
I'm thankful for all the times growing up that I was in the kitchen watching my mom bake. And licking the spoon!
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