Basil, Walnut and Pecorino Crackers
- Total Time: 1 hour 15 minutes
- Yield: Approximately 30 crackers 1x
Description
These Basil, Walnut, and Pecorino Crackers are a savory treat that combines the nutty flavor of walnuts with the sharpness of pecorino cheese and the aromatic freshness of basil.
Ingredients
- 150 g white spelt flour
- 100 g cold butter, diced
- 100 g pecorino cheese, grated
- 10-15 lemon basil leaves, chopped
- 3 tbsp (45 ml) walnut, roughly chopped
- 1 tsp salt
Instructions
- In a bowl, crumble the cold butter with the flour using your fingers until the mixture resembles coarse crumbs.
- Add the salt, grated pecorino cheese, chopped basil leaves, and roughly chopped walnuts to the flour mixture.
- Mix everything together until the ingredients are well incorporated and form a dough.
- Divide the dough into two equal parts and wrap each in cling film. Refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 180°C (350°F).
- Roll out each dough portion on a lightly floured surface to about 3mm thick.
- Cut the dough into desired shapes using a cookie cutter or knife.
- Place the cut-out crackers on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the crackers are golden brown and crisp.
- Allow to cool on a wire rack before serving.
Notes
- For a stronger basil flavor, you can increase the number of basil leaves.
- Store the crackers in an airtight container to maintain their crispness.
- These crackers pair well with cheese or dips for a delightful appetizer.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cracker
- Calories: 80
- Sugar: 0
- Sodium: 150
- Fat: 5
- Carbohydrates: 7
- Fiber: 1
- Protein: 2
- Cholesterol: 10
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Frequently Asked Questions
Why must the butter be cold when making these crackers?
The recipe specifies 100 g of cold, diced butter crumbled into the flour by hand until the mixture resembles coarse crumbs — the same technique used for shortcrust pastry. Cold butter creates small fat pockets that steam during baking, producing a crisp, crumbly cracker rather than a tough or greasy one.
Why does the dough need to rest in the refrigerator for 30 minutes?
After mixing, the dough is divided, wrapped in cling film, and refrigerated for at least 30 minutes. This firms the butter back up (which softens during hand mixing) so the dough rolls out cleanly to 3 mm without shrinking or sticking to the surface.
How should I store these crackers to keep them crisp?
The notes say to store them in an airtight container, which protects them from humidity. They pair well with cheese or dips, and the recipe yields approximately 30 crackers from a single batch. 
