Rosemary and Pepper Crackers2019-03-01
- Yield : 6 servings
- Cook Time : 30m
- Ready In : 42m
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- 1 1/4 cups all-purpose flour, plus for dusting
- 1/2 cup grated Parmesan
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon coarsely ground black pepper
- Pinch cayenne
- Kosher salt
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup heavy cream, plus up to 2 tablespoons
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.