Rosemary Parmesan Crackers
Jun 04, 2014 03:52PM ● Published by Cate Reynolds
¾ cup all purpose flour
1 tsp. salt
1 ½ tsp. chopped fresh rosemary
4 Tbs. butter, cold and cubed
1 cup Parmesan cheese
¼ cup heavy cream
In the bowl of a food processor, combine flour, salt and rosemary and pulse to combine. Add butter and pulse until the mixture resembles coarse crumbs. Add cheese and pulse again to combine. With the processor running, pour in the cream and process until the mixture forms a mass. Transfer to a flour-lined surface and roll into a log 2 inches in diameter. Cover with plastic wrap and refrigerate for at least 3 hours. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Cut the dough into 1/8 inch thick slices and place them on the baking sheet. Bake for 20 to 25 minutes until lightly golden. Cool completely.
Makes approximately 24 crackers.