Walnut Cracker Bread

This crunchy, easy-to-make cracker bread keeps very well in an airtight container.  Reheat it for 5 minutes in a 350°F oven to make sure it is nice and crisp before serving.

It makes a great afternoon snacks or little nibble with drinks and is superb with cheese.  The seeds and nuts can be altered to your taste.
Ingredients :

  • 3 cups all-purpose flour
  • 2 tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1 cup butter, cubed
  • 1 tsp. fennel seeds
  • 1 cup chopped walnuts
  • 3/4 cup water

Topping

  • 1 egg, beaten
  • 1 tsp. kosher or Maldon salt
(Cooking Chart)

Cooking Procedures :

  1. Combine flour, sugar, salt, butter, fennel and walnuts in a food processor.  Process until butter is size of peas.  Blend in enough water to bring dough together (you may need slightly more or less than 3/4 cup).
  2. Transfer dough to a bowl and knead lightly until it forms a ball.  Flatten dough into a disc and wrap in plastic wrap.  Chill for 30 minutes.
  3. Preheat oven to 350°F.  Prepare an ungreased baking sheets.
  4. Divide dough into four pieces.  Roll out each piece as thinly as possible on a floured surface (shape can be irregular).  Transfer to prepared sheet and prick with a fork.  Brush with beaten egg and sprinkle with salt.
  5. Bake in the centre of the oven (you may have to bake these one at a time) for about 18 minutes, or until golden and crisp.  Cool on a rack.  Break up crackers into smaller pieces.
  6. Makes 10 servings.

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