Date and Walnut Flatbread
- Yield 8 servings
- Prep 20 mins
- Cook 10 mins
A cross between a cracker and a biscuit, these have a rich, crumbly texture. They are very good with cheese.
- 1 cup all purpose flour
- 3 tablespoons firmly packed brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 -- egg
- 1 cup (4 ounces) finely chopped California walnuts
- 2 cups (8 ounces) finely chopped California dates
Preheat the oven to 350F. Coat a baking sheet with nonstick cooking spray.
In a large bowl combine the flour, brown sugar, salt and baking powder; stir and toss to combine the ingredients. Add the eggs and stir vigorously to blend; the dough will be very stiff.
Add the walnuts and dates and mix until thoroughly combined – this is easiest to do by working the dough with your hands. Turn the dough onto a lightly floured surface and knead gently a few times, then pat and roll it into a 10-inch square about 3/8 inch thick. Cut the dough into four quarters and transfer to the prepared baking sheet.
Bake for 10 minutes, then remove from the oven and turn the squares of dough over with a spatula. Return to the oven and bake about 7 minutes longer, until they are just beginning to brown.
Transfer to racks to cool. Either slice or break into smaller pieces for serving.