Parmesan and Rosemary Crackers |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
I found this recipe while wine tasting in Napa Valley. These are so good and simple to make. There's nothing like freshly baked goods :) Prep time does not include 24 hours to chill the dough. Enjoy! Ingredients:
3/4 cup all-purpose flour |
1 teaspoon kosher salt |
1 pinch black pepper |
2 teaspoons fresh rosemary, finely chopped |
2 tablespoons unsalted butter, very cold and cut into small cubes |
1 cup parmesan cheese, finely grated |
4 tablespoons sour cream |
1 tablespoon heavy cream |
Directions:
1. Combine the flour, salt, pepper and rosemary in a food processor. Add the butter and pulse until the mixture resembles a course meal. Add the parmesan and pulse to mix. Add 1 tablespoon of the sour cream at a time, pulsing each time. Add the heavy cream and pulse until the dough comes together. DO NOT OVER PULSE, or the dough will get tough.
2. Place the dough on a lightly floured surface, and shape into a 2-inch round log. Wrap w/ plastic and refrigerate at least 24 hours.
3. Preheat oven to 325°F Slice the log into 1/4 inch disks. Place on parchment paper lined cookie sheet. Bake until the crackers are golden brown and firm in the center, about 23-35 minutes.
4. Enjoy!
|
|