Herbed Tree Crackers
- Level: Easy
- Yield: 45 to 55 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 25
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 3
- Sodium
- 18
- Total: 2 hr 10 min
- Active: 40 min
Ingredients
1 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon baking powder
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
2 teaspoons minced fresh rosemary
1/3 cup cold water, plus more as needed
Flaky sea salt, for topping
Directions
- Combine the flour, Parmesan, garlic powder, baking powder, 3/4 teaspoon kosher salt and 1/2 teaspoon pepper in a food processor. Pulse a few times, then add the butter, chives, parsley and rosemary. Pulse until the mixture looks like coarse meal. Add 1/3 cup cold water and pulse until crumbly and the dough holds together when pinched; if it’s too dry, add more water, 1 teaspoon at a time.
- Turn out the dough onto a clean surface and press together. Divide into 4 pieces. Roll out each piece of dough between 2 sheets of parchment paper until very thin, no thicker than 1/16 inch. Stack the sheets of dough between the parchment on a baking sheet and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Cut out the dough using a 2 1/2-inch tree-shaped cookie cutter. Reuse the parchment to line 2 baking sheets. Arrange the crackers 1/2 inch apart on the baking sheets. Reroll the scraps to cut out more crackers. Prick with a fork and sprinkle with flaky salt.
- Bake until the crackers are crisp and golden, 25 to 30 minutes, switching and rotating the pans halfway through. Transfer to a rack to cool completely.