Parmesan Carrot Crisps
Ingredients
- 1 ½ cups whole-wheat pastry flour
- 1 cup finely shredded Parmesan or Gruyère cheese
- ¾ cup finely shredded carrot
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup cold butter, diced
- ¼ cup water
- ⅛ teaspoon ground pepper
- 1 (12 ounce) jar Apricot fruit spread or fig preserves
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