Saturday, March 1, 2014

Are you going to eat that?

There are just some tasty morsels that beckon the question, "Are you going to eat that? I'd be entirely happy to take those off your plate, or hands."

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Just about any savory cracker fits in that category, but add cheese and herbs, and my low carb pledge flies out the window!  My newest taste obsession is Rosemary Parmesan Crackers. These are so simple to make and are fabulous solo or served with a soft, creamy cheese.

ROSEMARY PARMESAN CRACKER RECIPE

Ingredients:
1 1/2 cups finely grated Parmesan cheese
3/4 cup all-purpose flour
1-2 teaspoons crushed rosemary
1/4 cup cold unsalted butter, cut into bits
1 tablespoon plus 2 teaspoons water
a dash of kosher salt

Directions:
Combine all ingredients into a food processor. Pulse until it forms a coarse meal.

On a work surface, knead the dough until it is just combined. Form into a log about one inch in diameter. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice.

Preheat the oven to 375°F. Cut the dough into rather thin slices, arrange the slices 1 inch apart on wax paper. Cover with a second sheet of wax paper. Using a rolling pin, roll each piece until very thin.

Carefully move to parchment lined baking sheets, and bake them in batches in the middle of the oven for 6 minutes, or until they are golden around the edges. Remove from heat and allow to cool long enough to be flipped over carefully.

Put the trays back in to the oven for another 3-4 minutes. Allow to cool slightly. Transfer the crackers carefully with a spatula to a rack, let them cool fully, and sprinkle them with additional rosemary.


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