Rosemary and Pepper Crackers
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 246
- Total Fat
- 15
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 42
- Sodium
- 176
- Total: 42 min
- Active: 30 min
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.