Recipe courtesy of Mark Bittman
Parmesan Cream Crackers
- Level: Easy
- Yield: About 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 308
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 25
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 49
- Sodium
- 264
- Total: 25 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
1 cup all-purpose flour, plus more as needed
Kosher salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, plus more as needed
Directions
- Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling, optional
- Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, 1/2 teaspoon salt, cheese, and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.