Rosemary and Parmesan Crackers

1½ cups all-purpose flour
2 tbsp fresh rosemary, chopped
½ cup grated Parmesan cheese
7tbsp/100g butter, cold
4-5 tbsp ice cold water

some coarse salt for sprinkle
In a big bowl sift the flour, add grated cheese and finely chopped rosemary. Mix them thoroughly together. Grate the cold butter over this mix, and blend it using a wooden spoon or just the tips of your fingers, until the mixture resembles breadcrumbs. Add two tbsp of the ice water and work the mixture using the woodenspoon. Continue adding ice water a little at a time, until the dough holds together but isn’t too wet and sticky. Knead the dough briefly, wrap it in plastic and refrigerate it for 10-20 minutes. Preheat the oven to 160ºC and line with baking parchment two baking sheets. Divide the dough in two and place the first one on a lightly floured surface. Roll it out to about 3-5 mm thickness and pierce all of it with a fork. The dough should be firm enough to be easily handled, but if needed you can roll directly over the baking parchment. Using a cookie cutter or a sharp knife cut out the crackers and arrange over the baking parchment. Their volume won’t change significantly, so you don’t need lots of space in between. Rolling out the parmesan crackers dough. Sprinkle with some salt and bake in the preheated oven for 15 minutes. Switch position of the baking sheets halfway through the baking. Your crackers are ready when slightly golden, be careful not to over bake as the Parmesan cheese will become bitter. When ready, let the crackers sit on baking sheet for a minute or two, as they are too fragile when hot. Then transfer to wire rack to cool completely. These crackers can be stored in airtight container for up to one week.


8% DV

4% DV

13% DV

5% DV

3% DV

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