Food & Cooking Recipes Appetizers Basil Flatbread Crackers 3.8 (32) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jos e ph de L eo Prep Time: 15 mins Total Time: 2 mins Yield: 4 dozen A mix of chopped and whole fresh basil transforms ordinary crackers into herb-infused snacks. Ingredients 2 cups all-purpose flour, plus more for surface ¼ cup coarsely chopped fresh basil, plus 40 whole basil leaves Coarse salt 1 teaspoon sugar 3 tablespoons cold unsalted butter, cut into small pieces 1 cup heavy cream 1 large egg white, lightly beaten for egg wash Directions Preheat oven to 375 degrees. Pulse flour, chopped basil, 1 1/2 teaspoons salt, and the sugar in a food processor until combined. Add butter; pulse until mixture resembles coarse meal. With machine running, add cream; pulse until dough forms. Briefly knead dough on a lightly floured surface. Divide dough into 4 equal pieces; shape into rectangles, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes. Roll out 1 piece of dough on a lightly floured surface into a very thin rectangle (about 12 by 16 inches). Transfer to a parchment-lined baking sheet. Brush with egg wash, and sprinkle with salt. Press 10 whole basil leaves into top. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack, and let cool. Repeat 3 times with remaining dough, egg wash, salt, and whole basil leaves. Break into individual crackers using your hands. Rate it Print