We loved the irregular shape of these savory crackers. Store them in an airtight container for up to 3 days. Vary the flavor by using other dried herbs in place of herbes de Provence. Serve with Roasted Fig and Arugula Salad (recipe on page 114).
Cooking Light AUGUST 2004
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 6 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine sour cream, butter, and egg, stirring with a whisk. Add egg mixture to flour mixture; stir to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
Divide dough in half. Place 1 dough portion on each of 2 baking sheets coated with cooking spray and sprinkled with 1 1/2 tablespoons cornmeal; turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle (about 1/8 inch thick). Bake at 350° for 15 minutes or until browned and crisp. Remove from pan, and cool completely on wire racks. Break into 24 crackers.
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