Peanut Butter Crackers With Glazed Grapes
- Level: Intermediate
- Yield: about 30 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 69
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 8
- Sodium
- 51
- Total: 50 min
- Prep: 26 min
- Cook: 24 min
Ingredients
1/2 cup all-purpose flour, plus more for dusting
1/4 cup whole-wheat flour
3 tablespoons rolled oats
1 tablespoon packed light brown sugar
1/2 teaspoon fine salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons finely chopped salted roasted peanuts
1/4 cup peanut butter (creamy or crunchy)
2 tablespoons milk
3 tablespoons granulated sugar
1/2 cup dry red wine
1 small sprig thyme
15 large seedless red grapes, halved
Pinch of kosher salt
1/3 pound brie, camembert or other soft cheese, at room temperature
Freshly ground pepper (optional)
Directions
- Pulse both flours, the oats, brown sugar and fine salt in a food processor until combined. Add the butter and pulse until the mixture looks like wet sand. Add the peanuts, peanut butter and milk and pulse until the mixture clumps together. Turn the dough out onto a lightly floured surface, form into a ball and knead 4 or 5 times. Roll into a 12-inch-long log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate until firm, about 2 hours. Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Slice the dough into 1/4 -inch-thick rounds and arrange 1 inch apart on the prepared baking sheets. Bake until golden, 10 to 12 minutes. Transfer the baking sheets to racks and let the crackers cool.
- Meanwhile, make the glazed grapes: Cook the granulated sugar, wine and thyme in a small saucepan over medium heat until syrupy, 10 to 12 minutes. Discard the thyme and add the grapes and kosher salt; stir to coat and cook 1 more minute. Remove from the heat and let cool. Spread each cracker with cheese and top with a glazed grape. Season with pepper, if desired. Photograph by Kana Okada