Wine Crackers Recipes

SIMPLE WHITE CRACKERS

Steps:

• Preheat oven to 325 degrees. In the bowl of a food processor, pulse flour, salt, and sugar until combined. Add butter pieces, and pulse until mixture resembles coarse meal. With the machine running, gradually add milk; process until dough comes together. Cover dough with plastic wrap, and allow to relax at room temperature for 15 to 20 minutes.
• Unwrap dough, and transfer it to a lightly floured surface. Roll into 17 1/2-by-17 1/2-inch square, 1/16 inch thick (if dough continues to spring back, allow to relax again, covered with plastic wrap, for another 10 minutes). Sprinkle dough lightly with coarse salt. Gently press salt into dough with the rolling pin.
• Using a knife or pizza cutter, cut dough into 2 1/2-inch squares. With a thin spatula, transfer to ungreased baking sheets. Liberally pierce with fork. Bake for 20 to 25 minutes, until lightly browned and crisp, rotating baking sheets if needed for even cooking. Let cool on wire rack. Keep crackers in an airtight container, at room temperature, about 1 week.

WINE CRACKERS

Steps:

• Preheat oven to 325'.
• Combine flour, basil and pine nuts (see below for different herb/spice options), salt and pepper in a mixing bowl.
• Combine wine (see below for other options), and olive oil in a seperate bowl. Add wine mixture slowly, to the flour mixture.
• Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.
• Roll into a thin (1/8"-1/16" thick) rectangle, 12"x9" and cut into 24 crackers (using a crinkle-cutter gives a neat presentation). Use a fork to prick each cracker several times.
• Carefully spread the crackers on an ungreased baking sheet, and sprinkle lightly with coarse salt.
• Bake about 18 minutes, or until crackers are firm and just beginning to brown. Allow to completely cool on wire racks.
• May be stored for up to a week, in an airtight container.
• Other wine/herb/spice combinations: Riesling& 2 t fresh snipped tarragon& 1/4 t paprika OR Cabernet Sauvignon& 2 fresh snipped rosemary OR Champagne& 2 t dry mustard OR Chardonnay& 2 t crushed fennel seed.

DATE AND OLIVE OIL WINE CRACKERS

Steps:

• Pulse 1 cup flour and the dates in the food processor until the dates are very finely copped; transwer to a large bowl.
• Stir in the remaining flour, zest, salt, pepper and baking powder. Make a well in the center.
• Pour oil and 2 beaten eggs into the well and stir until combined; knead briefly in the bowl until the dough comes together.
• Press the dough into a log and wrap snugly in parchment paper, squeezing tightly and twisting the ends in opposite directions to form a tight 9" log; chill until firm, 2-3 hours.
• Preheat the oven to 350 deg F.
• Trim off the ends and cut into 24 slices.
• Arrange on a large parchment paper-lined baking sheet, brush tops with 1 beaten egg and bake until golden brown, 20-25 minutes.
• Cool.
• These can be made up to three days ahead and stored in an airtight container.