Herb sticks
70 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 4 | teaspoons | Dried herbs, crushed with |
| The fingers or a rolling | ||
| Pin, OR | ||
| 4 | tablespoons | Finely chopped, fresh herbs |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | cup | Oil |
| 1 | cup | Water |
| 1 | Egg white, lightly beaten | |
| And diluted with 1 to 2 Tb | ||
| Milk for the tops | ||
Directions
"The herb flavors become intense in these simple crackers. Try any of your favorite herbs and spices, alone or in combinations. Dill works well, as does a mix of four parts basil to one part oregano. These crackers go well with dips and are expecially good crumbled into soups and salads.
325~F. 15 to 20 minutes Preheat the oven to 325~F.
Combine the flour, herbs, salt, and pepper in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out very thin, ⅛ inch maximum.
With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and place them on an ungreased baking sheet.
Prick each cracker in 3 places with a fork, pressing all the way through the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn the crackers over, brush them with the egg mixture, and continue baking for another 5 to 10 mintues. Cool on a rack. These crackers will crispen as they cool. If some of them are still not crisp after cooling, put them back in the oven for a few minutes and let them cool again. Yield: 60-70.