This recipe adaptation was scribbled out of a magazine so long ago that I had to research where it came from. I finally narrowed it down to a recipe called “Sublime Wine Crackers” from Better Homes and Gardens. As fellow Springdellians, we have access to a beautiful garden of herbs and edible flowers. If you are new to the world of fresh herbs, this recipe is a great way to explore the different flavors available to accompany your share box produce. I find it a lot of fun to play with different wine-herb combinations and though I have favorites, I haven’t used the same combination twice.
For this batch, I went with a Pinot Grigio, rosemary and garlic chives (center). The mint went into Nojitos and the basil is living happily in water on my sunlit table.
As I was splitting the batch in two, I had 2 bowls going, each one with 1/2 cup flour, 1/4 tsp salt, and a couple of turns of fresh ground pepper. Next went into each bowl 1 1/2 tablespoons of wine and 1 tbsp of olive oil, followed by the finely snipped herbs.
I rolled them into rectangles between 1/8 and 1/16 inch thick (I find the thinner, the more cracker-like). Though the original recipe calls for a pastry wheel to trim the edges, I usually keep the edges flat (mostly just because I don’t own a pastry wheel- yet!)You can shape them to look more like crackers, but I find this size is easier for little kid hands to hold onto.
The recipe says to bake these for about 18 minutes until they start to brown and are firm to the touch. I encourage you to check the bottom side when cooking as one can see the bottoms brown quicker than the tops. After cooling completely, they are ready to enjoy!
These are quick, easy and great when out on the trail. The boys didn’t have the same favorites, so I think both the rosemary and garlic chive combos were a hit. Here comes the “snack selfie!”
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