These Cranberry Crunches are a sophisticated twist on traditional water crackers, offering a bright, tart flavor profile that cuts through richness beautifully. Made with a blend of whole wheat and all-purpose flour, they have a sturdy yet delicate texture, perfect for holding dips or cheeses. The jellied cranberry sauce provides just enough sweetness and color to balance the savory salt and butter. They are an elegant addition to holiday charcuterie boards, festive parties, or as a unique snack with wine. Simple to make ahead and store, these crunchy bites bring a pop of seasonal flavor to any gathering.
Cranberry Crunches
Description
These Cranberry Crunches are a sophisticated twist on traditional water crackers, offering a bright, tart flavor profile that cuts through richness beautifully. Made with a blend of whole wheat and all-purpose flour, they have a sturdy yet delicate texture, perfect for holding dips or cheeses. The jellied cranberry sauce provides just enough sweetness and color to balance the savory salt and butter. They are an elegant addition to holiday charcuterie boards, festive parties, or as a unique snack with wine. Simple to make ahead and store, these crunchy bites bring a pop of seasonal flavor to any gathering.Ingredients
Directions
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Preheat your oven to 325&# 194;°F (165ðC).
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In a large bowl, whisk together the whole wheat flour, all-purpose flour, and salt.
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Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse meal with pea-sized crumbs.
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Add 2/3 cup of jellied cranberry sauce to the bowl.
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Mix until a cohesive dough forms. If the dough is too dry, add a little more cranberry sauce, one teaspoon at a time, until it holds together when pressed.
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Divide the dough into two equal portions and flatten each into a disk. Wrap in plastic and chill for 15 minutes if the dough feels too soft to handle.
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On a lightly floured surface, roll out one portion of the dough to about 1/8-inch thickness.
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Use a 2-inch round cookie cutter or a small glass to cut out circles.
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Transfer the circles to a parchment-lined baking sheet.
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Prick each circle 2 or 3 times with a fork to prevent puffing.
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Bake for 10 minutes.
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Lightly beat one egg white and brush a thin layer over the tops of the crackers.
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Return to the oven and bake for another 10 to 15 minutes, or until the edges are lightly golden and the centers are crisp.
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Allow the crackers to cool completely on the baking sheet before transferring to a wire rack to crisp up further.
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Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Servings 60
- Amount Per Serving
- Calories 529.9kcal
- % Daily Value *
- Total Fat 14.2g22%
- Saturated Fat 8.0g40%
- Cholesterol 32.2mg11%
- Sodium 1320.0mg56%
- Total Carbohydrate 88.8g30%
- Dietary Fiber 7.6g31%
- Sugars 0.5g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
