We had a couple of parties to attend last weekend, so I put to use my baking and stamping skills. I made these wine crackers and put a baker's dozen in a cello bag and stamped the label for the enclosure. Here's a picture of the final products:
Recipe.....Wine Biscuits with Cracked Black Pepper
Makes 3 dozen
½ cup red wine
1 cup bread flour
3 T. sugar
1 t. ground black pepper
1 t. minced fresh rosemary
½ t. salt
½ t. baking powder
3 T. extra-virgin olive oil
Bring wine to boil over medium-high heat in a small saucepan. Continue to boil until wine is reduced by half, 2 – 3 minutes. Meanwhile, adjust oven rack to center position and heat oven to 325 degrees, and process flour, sugar, pepper, rosemary, salt, and baking powder in a food processor to combine (or use a hand held mixer).
Mix wine and oil; add to dry ingredients and process until dough just comes together. Turn onto a lightly floured work surface; roll to a generous 1/8- inch thickness. Using a 1 ½ inch cookie cutter (or screw-cap from vegetable oil or similar bottle) cut out dough rounds and place on a parchment- or silpat-lined cookie sheet, rolling scraps once or twice more to make 3 dozen rounds.
Bake until golden and crisp, about 30 minutes. Transfer to a wire rack to cool. Can be stored in an airtight tin for up to a month.
Yummy with a little goat cheese on top!
From Pam Anderson’s “Perfect Recipes for Losing Weight and Eating Great”
Makes 3 dozen
½ cup red wine
1 cup bread flour
3 T. sugar
1 t. ground black pepper
1 t. minced fresh rosemary
½ t. salt
½ t. baking powder
3 T. extra-virgin olive oil
Bring wine to boil over medium-high heat in a small saucepan. Continue to boil until wine is reduced by half, 2 – 3 minutes. Meanwhile, adjust oven rack to center position and heat oven to 325 degrees, and process flour, sugar, pepper, rosemary, salt, and baking powder in a food processor to combine (or use a hand held mixer).
Mix wine and oil; add to dry ingredients and process until dough just comes together. Turn onto a lightly floured work surface; roll to a generous 1/8- inch thickness. Using a 1 ½ inch cookie cutter (or screw-cap from vegetable oil or similar bottle) cut out dough rounds and place on a parchment- or silpat-lined cookie sheet, rolling scraps once or twice more to make 3 dozen rounds.
Bake until golden and crisp, about 30 minutes. Transfer to a wire rack to cool. Can be stored in an airtight tin for up to a month.
Yummy with a little goat cheese on top!
From Pam Anderson’s “Perfect Recipes for Losing Weight and Eating Great”
These crackers along with a bottle of Danza Roja from Stevenot Winery made a very nice hostess gift for Elizabeth and for Mimi!
