Basil & Sun-Dried Tomato Crackers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 tsp. salt
- 3 tbsp. olive oil
- 1/2 c. water
- sea salt for sprinkling
- 1 c. all-purpose flour
- 3/4 c. whole-wheat flour
- 3 tbsp. minced sun-dried tomatoes (i used the dry ones but oil-packed would probably work just fine)
- 3 tbsp. chopped fresh basil
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 81 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 11.18448 g
- Serving Size 1 1 cookie sheet of cracker (83g)
- Sodium 738.037 mg
- Sugar 0 g
- Trans Fat 2.19348000000001 g
- Calories 716 calories
Preheat oven to 350 degrees.Whisk together flours and salt in a medium bowl. Add olive oil, water, sun-dried tomatoes, and basil and stir until just combined, being careful not to overwork the dough.Line a large baking sheet with parchment paper. Transfer cracker dough to baking sheet and roll out dough to about the thickness of a saltine. Use a knife or pizza cutter to mark dough into rectangles--don't cut the dough all the way through, just draw the lines on it. Prick each individual cracker with a fork a few times and sprinkle with sea salt.Bake for 15-25 minutes or until crisp and just beginning to brown. Baking time depends on thickness of crackers, so be sure to keep an eye on them! Allow to cool completely and then break sheet into individual crackers. Store in an airtight container; if crackers get stale, bake at 225 degrees for 10 minutes or until crisp.
