Disclaimer: This recipe was originally a quiche crust (with a bit of extra parmesan thrown in). But I had some left over, and it seemed too good to waste. So after rolling it out flat, I cut the remainder into love hearts, and baked it while the quiche was also cooking. We vote ‘yum’!
Cheesy Cornmeal Crackers


3/4 cup plain flour
1/2 cup cornmeal
1/3 cup parmesan cheese
60g butter, chopped
1 egg yolk
1/4 cup water, approximately


Sift flour into bowl, stir in cornmeal and parmesan cheese, rub in butter. Stir in egg yolk and enough water to make ingredients cling together. Gently knead dough on lightly floured surface until smooth, cover, refrigerate 30 minutes.
Roll dough between sheets of greaseproof paper to 1/4 centimetre thickness, and cut out shapes as desired.
Bake in moderate oven for 15-20 minutes, or until golden brown. Cool on tray.
Makes approximately 30 crackers.

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