April and Lemons
Spring has finally arrived and damn I’m glad. Even tho the world, and especially the US, is in a big confused sad mess, positivity and hope are key. Often, buttery lemony goodness gives me hope, and these Green Lemon crackers do it. Of course they’re great uninfused, but when you get that cannabutter in there – yum and fun!
GREEN LEMON COCKTAIL CRACKERS
These crackers are great with cheeses and cured meats, plus you can freeze the dough and bake the crackers as needed. For about 2 dozen, you’ll need:
1 ½ C. finely grated parmesan cheese
¾ C. flour (I don’t recommend whole wheat here – too crumbly)
1 Tsp. finely grated lemon zest
1 Tsp. ground black pepper
1 Tsp. sea salt
4 Tb. cold cannabutter
2 Tb. fresh lemon juice
Maldon sea salt for sprinkling
In a large bowl whisk together the first five ingredients. Add the butter and cut it in till the mixture looks like fat crumbs, then make a well in the center and add the lemon juice. Stir this with a fork till it forms a dough, then briefly knead it till it’s just combined. Get this on a sheet of wax paper and shape into a log about 12 inches long. Chill the dough log for at least an hour so it’s firm enough to slice, or wrap well and refrigerate till needed. When you’re ready to bake, preheat the oven to 375, slice these nice and thin, and bake for about 10 minutes till they’re gold around the edges. Sprinkle the tops with salt while they’re still warm. Super thin crackers will take a little less time, so start checking at 8 minutes; you want crisp cheesy edges. Think about rolling the log in sesame seeds, or sprinkle the top with hemp seeds – play around. These make it worth making your own crackers!