In my post, Best Ever Shamrock Pot Pie, I used store-bought Pie Crust dough in the recipe and had a whole round of dough unused. So today I am sharing Shamrock Caraway Seed Crackers I made from that extra dough. If you remember in November I used this same method to make Fall Cranberry-Pecan Leaf Crackers. This time for a more savory Irish taste, I lightly sprinkled one half of the dough round with caraway seeds & sea salt, then took the other half of the crust dough and laid it on top of the caraway seed half. Using a rolling-pin, I rolled it to seal the caraway seeds inside and then pinched the edges to seal. (confession: I loaned out my rolling pin so I really used a Starbucks’ venti glass.) Then the magic: cut Shamrocks using a cookie cutter and Bake 425 degrees on parchment or silicone covered sheet cookie sheet for 8-10 min or until lightly golden on edges. Careful not to over cook.
I used only one round of pie crust dough…just enough crackers for Captain & me to enjoy with our “Irish stew” (yep, that’s what I called the minestrone soup…and got away with it : ) These crackers are so light and savory that they will go well with any kind of soup.
Happy Saint Patrick’s Day!
Thanks for Meeting Me Lakeside!