PARMESAN ROSEMARY CRACKERS
By á-31592
Ingredients
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely grated Heritage Cheese from Sunset View Creamery
- 1 teaspoon rosemary
- 4 Tablespoons butter
- 1/4 cup half & half (or milk if you don't have half & half available)
- Course salt, pepper, sesame or poppy seeds
Details
Adapted from kingarthurflour.com
Preparation
Step 1
Heat Oven to 400 degrees. Lightly spray and flour a baking sheet
Put flour, salt, cheese, rosemary and butter in the bowl of a mixer or food processor. Pulse until the flour and butter are combined. Add the Half & Half and let machine run until a dough forms. If it doesn't come together add a little more liquid 1 teaspoon at a time until the mixture holds together--I didn't have to add any additional liquid.
Roll out dough on a lightly floured surface until 1/4" thick or even thinner. I chose to prick the dough with a fork and add my topping at this point! Cut the dough into small squares (1 1/2" or less) and transfer them to the baking sheet (a fluted pastry cutter makes a pretty cracker)
Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
NOTE: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is OK to leave them uncovered to maintain the best texture.
ENJOY--be mindful--THEY WON'T LAST LONG--I FOUND MAKING A DOUBLE BATCH WAS A BETTER CHOICE!
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