These savory Lemon-Walnut Cornmeal Shortbread Crackers were sort of a collaboration between myself and Lil’ Foodie. I had been thinking about making lemon-walnut shortbreads for a couple days, but had a sweet cookie in mind. Last night, when I was about to go in the kitchen to bake, my daughter came running up to me with her tablet repeating “I want a cracker please”. She is non-verbal, it was the software on the tablet she was using to tell me, and it was the old glitchy program we are switching from, which seems to have it’s volume stuck on high. I assured her that mom would make her some crackers, then promptly switched the tablet to her photo gallery, as having it scream at me was rather disconcerting. Then it dawned on me.. Why not kill two birds with one stone? I decided to make a savory cracker version of what I’d had in mind. My usually fussy daughter is pretty flexible when it comes to crackers.
The crackers are a bit delicate and have a pleasant “buttery sandy” feel on the tongue. Lil’ Foodie ate a few but did make a bit of a mess, so I wouldn’t really suggest these as a kid cracker. They would make a great cocktail party snack though.
- 1 stick of butter, softened
- ⅓ cup walnuts, finely chopped
- 1 tbs lemon zest
- 1 tbs lemon juice
- 1 clove of garlic, finely minced
- 1 tsp fresh thyme leaves
- 1 cup corn flour
- 1 cup corn meal
- coarse salt
- Preheat oven to 375
- Mix all ingredients except the coarse salt. Dough will be crumbly.
- Roll up golf ball sized chunks of dough into balls.
- Place each between two sheets of parchment paper (cut into 6-8" squares, to avoid waste), and roll out to about ¼-1/3 inch thick.
- Use pastry cutter or pizza wheel to cut into small crackers, then while still on parchment place into baking sheet.
- Bake for 15-16 minutes, until edges are starting to brown.
- Remove, leaving on parchment to cool. Due to delicacy of cracker leave on parchment until plating to serve.