Ingredients:
2 cups ground English walnuts
1 tsp. baking powder
1 egg white, slighly beaten
1 tsp. baking powder
1 egg white, slighly beaten
Recipe:
1. Mix dry ingredients together in a bowl.
2. Add the egg white and stir. You may need to add a little milk to achieve a manageable dough.
3. Work mixture together with hands to form a firm but moist dough.
4. Roll out into 1/4-inch/6cm thickness on a surface sprinkled with ground walnuts (you don't have to roll mixture out -if you prefer you can take the dough and shape it with your hands into small rounds). If mixture is too sticky, sprinkle a little more ground walnuts on surface of board.
5. Cut into 2-inch/5cm rounds with cookie cutter.
6. Lift with a spatula unto a greased cookie sheet.
7. Bake in a preheated 375 F/190 C oven for 10 minutes, or until firm and lightly browned.
2. Add the egg white and stir. You may need to add a little milk to achieve a manageable dough.
3. Work mixture together with hands to form a firm but moist dough.
4. Roll out into 1/4-inch/6cm thickness on a surface sprinkled with ground walnuts (you don't have to roll mixture out -if you prefer you can take the dough and shape it with your hands into small rounds). If mixture is too sticky, sprinkle a little more ground walnuts on surface of board.
5. Cut into 2-inch/5cm rounds with cookie cutter.
6. Lift with a spatula unto a greased cookie sheet.
7. Bake in a preheated 375 F/190 C oven for 10 minutes, or until firm and lightly browned.
Serves:
about 20
Notes:
Fat content:
Each cracker has about 6.5g of polyunsaturated fat which can help lower serum cholesterol. English walnuts contain omega-3 essential fatty acids which are good for your heart.