These little crisps are so tasty on their own, or as the base for a small roll of prosciutto or smoked salmon. You can bake the entire recipe, or keep one of the rolls of dough in the fridge or freezer to slice and bake as desired. Which will be often!
- 1/3 cup (75 mL) softened butter
- ½ tsp (2 mL) salt
- 3 Tbsp (45 mL) grated Gouda or aged Cheddar cheese
- 2 Tbsp (30 mL) chopped, pitted black olives
- 2 Tbsp (30 mL) finely chopped dried figs
- 1 Tbsp (15 mL) chopped fresh or dried chives or parsley
- 1 1/4 cups (300 mL) whole barley flour
Preheat oven to 350°F (180°C). Place rack in centre of oven. Line a baking sheet with parchment.
In a medium bowl, stir butter, salt, cheese, olives, figs, and chives or parsley until blended. Stir in barley flour and mix well. Turn the mixture out onto a lightly floured surface, gather in any dry flour and knead until you are able to form the dough into a ball. Cut in half and roll each half into a log, 1 inch (2.5 cm) round and about 6 inches (15 cm) long. Wrap tightly with plastic wrap and place in the refrigerator for 30 minutes, until chilled through.
With a sharp knife, cut thin slices, about ¼ inch (.5 cm) and carefully place on baking sheet. Bake for 3 to 4 minutes, turn cracker over and continue baking, watching carefully, 3 to 4 minutes, until light brown around the outer edge. Cool on a rack.
Repeat with the second roll of dough, or wrap well and keep in the refrigerator for up to 1 week, or in the freezer for 1 month. Slice and bake as required.
Makes about 24 small crisps per roll.
Nutritional Information (per two crisps): Calories: 49; Protein: 0 g; Carbohydrate: 5 g; Fibre: 1 g; Sugars: 1 g; Fat: 4 g; Saturated Fat: 2 g; Trans Fat: 0.1 g; Cholesterol: 8 mg; Sodium: 82 mg; Potassium: 7 mg