Bite-sized crackers full of spinach and complemented by parmesan cheese make for a nice, light snack!
- 1 cup fresh spinach
- 1/4 cup unsalted butter, room temperature
- 1 egg, room temperature
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1 cup whole wheat flour (plus more for rolling)*
- In a food processor, pulse the fresh spinach until finely minced. Add the butter, egg and parmesan cheese and pulse until combined. Add the in the salt, then flour, 1/2 cup at a time, pulsing slowly until a dough begins to form.
- Scoop the ball of dough out of the food processor and wrap it tightly in plastic wrap. Store it in the fridge for at least 1 hour to allow it to completely chill (this will prevent your crackers from spreading).
- Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat.
- On a lightly floured surface, roll out half of the dough to about 1/4″ thickness, ensuring it is the same thickness all over. Using whichever cookie cutter you’d like, cut out the crackers and place them on the baking sheet; they will not spread so you can put them fairly close together.
- Repeat with more flouring and rolling, until all of the dough is used up.
- Bake the crackers for about 10 minutes, until the edges just start to turn brown. Remove from the oven and after cooling for 5 minutes, remove the crackers to a wire cooling rack until completely cooled.
Crackers can be stored at room temperature, in an airtight container, for about 1 week. You can also freeze them for up to 2 months, thawing at room temperature before eating.
- All-purpose flour can be substituted.
- If you’re using these for baby-led-weaning, just be aware of the salt content in the parmesan cheese – I gave them to both of my babies.
Recipe originally adapted from Veronica’s Cornucopia.