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Rustic Rosemary-Parmesan Crackers

Serves: Makes 48 crackers

Ingredients:

  • 2¼ cups (10 ounces) tipo “00” flour or unbleached all-purpose flour, plus more for dusting
  • 1½ tablespoons finely minced fresh rosemary
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon granulated sugar
  • ¾ cup water
  • 2 tablespoons extra-virgin olive oil, plus more for brushing pans
  • 6 tablespoons freshly grated
  • Parmesan cheese, preferably
  • Parmigiano-Reggiano


Procedures:

These thin, crisp cracker strips make the perfect hostess gift. Not only do they look adorable with their golden brown color and fluted edges, but their savory flavor makes for irresistible nibbles, whether served on their own or dipped into a soft olive tapenade.
  1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, rosemary, salt, and sugar. Pour the water over the top and begin mixing on low speed until the ingredients come together. Increase to medium speed and knead the dough for 5 minutes, stopping the mixer once or twice if the dough crawls up the dough hook. Remove the dough and wrap it tightly in plastic wrap. Set aside at room temperature for 30 minutes. This allows the gluten to relax.


  2. While the dough is resting, position one rack in the center of the oven. Preheat the oven to 375°F. Generously brush 2 large rimmed baking sheets with olive oil. Set aside.


  3. To make the crackers, divide the dough in half. Rewrap one portion so it doesn't dry out. Dust a work surface generously with flour. Dust the top of the dough with flour. With a rolling pin, roll out the dough into a large thin 24 by 8-inch rectangle. Brush the surface with 1 tablespoon of the olive oil and evenly sprinkle 3 tablespoons of the Parmesan over the top. Using a ruler and fluted pastry cutter, cut the dough crosswise into 8 by 1-inch strips. Carefully transfer the dough strips to the prepared baking sheets, arranging them 1 inch apart.


  4. For even browning, it is important to bake only one pan of crackers at a time. Bake the crackers until they are golden with bubbled spots of brown on the bottom and top, 8 to 10 minutes. Do not let the ends overbake. Crackers positioned at the ends of the pan tend to brown more quickly, so transfer those to wire racks as needed and continue baking the remaining crackers until golden and crisp. Transfer to wire racks to cool.


  5. Repeat with the remaining dough. Wipe the baking sheets with paper towels to remove any bits of dough and cheese. Generously brush the pans again with olive oil and bake as directed above. Let the crackers cool completely.


Storing: Layer the crackers in an airtight container between sheets of waxed paper. Do not store in plastic bags. Store at room temperature for up to 1 month.

by Sur La Table & Andrews McMeel Publishing

 
 
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