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Prep Time:40 minsAdditional Time:1 hr 20 minsTotal Time:2 hrsServings:12Yield:48 crackersJump to Nutrition Facts
Prep Time:40 minsAdditional Time:1 hr 20 minsTotal Time:2 hrsServings:12Yield:48 crackers
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Yield:48 crackers
Yield:
48 crackers
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5ouncesBoursin, at room temperature½cupgrated Parmesan cheese¼cup(1/2 stick) unsalted butter, softened1teaspoonkosher salt¼teaspoonground white pepper1large egg2tablespoonschopped fresh chives½cupall-purpose flour, plus more as needed½cupwhite whole-wheat flourPoppy seeds or chopped nuts for garnish
Cook Mode(Keep screen awake)
Ingredients
5ouncesBoursin, at room temperature
½cupgrated Parmesan cheese
¼cup(1/2 stick) unsalted butter, softened
1teaspoonkosher salt
¼teaspoonground white pepper
1large egg
2tablespoonschopped fresh chives
½cupall-purpose flour, plus more as needed
½cupwhite whole-wheat flour
Poppy seeds or chopped nuts for garnish
DirectionsPlace Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.TipsTo make ahead: Refrigerate dough logs (Steps 1-2) for up to 3 days. Store crackers airtight at room temperature for up to 1 week or freeze for up to 3 months.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, July / August 2020
Directions
Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.TipsTo make ahead: Refrigerate dough logs (Steps 1-2) for up to 3 days. Store crackers airtight at room temperature for up to 1 week or freeze for up to 3 months.Equipment: Parchment paper
Place Boursin in the bowl of a stand mixer fitted with a paddle attachment. Add Parmesan, butter, salt and pepper and beat just to combine. Add egg and chives; beat to combine. Add all-purpose flour and whole-wheat flour and mix at low speed, adding more all-purpose flour, 1 tablespoon at a time, until a cohesive dough forms (it should have the feel of soft Play-Doh).
Divide the dough in half and shape each piece into a 6-inch log, 1 1/2 inches in diameter. Wrap the logs tightly in plastic wrap and freeze until firm, about 1 hour, or refrigerate for up to 3 days.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Spread a layer of seeds or nuts, if using, on a rimmed baking sheet. Roll the chilled logs firmly in the seeds to coat. Slice into even 1/8- to 1/4-inch-thick slices. Arrange about 1 inch apart on the prepared baking sheets.
Bake one pan of crackers at a time, rotating the pan halfway, until light golden around the edges and browned on the bottom, 12 to 16 minutes. Let cool completely on the pan on a wire rack, about 20 minutes.
Tips
To make ahead: Refrigerate dough logs (Steps 1-2) for up to 3 days. Store crackers airtight at room temperature for up to 1 week or freeze for up to 3 months.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, July / August 2020
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Nutrition Facts(per serving)139Calories10gFat9gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
