Rosemary-Parmesan Icebox Crackers

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Makes about 24 crackers.

From Williams-Sonoma
3/4 cup flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1 teaspoon chopped fresh rosemary
4 Tablespoons (1/2 stick) butter, cut into 1/2 inch pieces
1 cup grated Parmigiano-Reggiano cheese
1/4 cup heavy cream
1. In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.
2. Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
3. Preheat an oven to 325°F. Line a baking sheet with parchment paper.
4. Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.
5. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.
Dish   Bread

Laurie Hogan

Member since Jan 2008

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