5. Basil Flatbread Crackers
Serve this with cheese, olives, and other appetizers.
- 2 Cups flour, plus more for surface
- 1/4 Cup roughly chopped fresh basil, plus 40 whole leaves
- 1 Teaspoon sugar
- Coarse salt
- 3 Tablespoons unsalted butter, cold and cut into small pieces
- 1 Cup heavy cream
- 1 Large egg white, lightly beaten
1. Preheat oven to 375 degrees.
2. Add flour, basil, sugar and 1 1/2 teaspoons salt to a food processor, and pulse until the mixture is combine well. Add butter pieces and continue pulsing until coarse and mealy. Add cream in a constant stream while the food processor is on. Stop pulsing when the mixture has become a dough.
2. Lightly flour work surface. Knead the dough briefly, and then divide it into 4 pieces. Shape each piece into a rectangle (it doesn’t have to be perfect) and wrap in plastic wrap. Transfer to the refrigerator and let it firm up. This should take about 30 minutes.
3. Line a baking sheet with parchment paper. Lightly flour work surface if needed. Roll out 1 piece of dough at a time into a rectangle roughly 12 x 16 inches. It should be very thin. Transfer to the baking sheet. Coat the dough with the egg white using a pastry brush. Sprinkle with coarse salt, and lightly press 10 basil leaves into the dough.
4. Bake for 15-20 minutes, until the crackers are crisp and golden. Move the cracker to a wire rack to cool, and repeat steps 3 and 4 with remaining 3 dough pieces. When the crackers have cooled, break them with your hands.
Recipe Credit: Martha Stewart.