Rosemary and Pepper Crackers

Total Time:
27 min
Prep:
15 min
Cook:
12 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 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
Directions
  • 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.


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