Herb Sticks

Course : Cookies
Serves: 60-70
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3 cups all purpose flour
4 teaspoons dried herbs or -- crushed
4 tablespoons fresh herbs -- finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup oil
2/3 cup water -- up to 1
1 large egg white diluted with -- lightly beaten
1 tablespoon milk for the tops -- up to 2

Preparation / Directions:

Preheat the oven to 325 Combine the flour, herbs, salt and pepper in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out very thin, 1/8 inch maximum. With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and place them on an ungreased baking sheet. Prick each cracker in 3 places with a fork, pressing all the way through the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn the crackers over, brush them with the egg mixture, and continue baking for another 5 to 10 minutes. Cool on a rack. These crackers will crispen as they cool. If some of them are still not crisp after cooling, put them back in the oven for a few minutes and let them cool again. HINTS: Try any of your favorite herbs and spices, alone or in combinations. Dill works well, as does a mix of four parts basil to one part oregano. These crackers go well with dips and are especially good crumbled into soups and salads.


Nutritional Information:

499 Calories (kcal); 55g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1095mg Sodium

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