I've been wanting to make crackers since Barefoot Contessa showed us how to do it on one of her episodes. I had a perfect excuse to make them. I wanted to make a batch for my friend as a gift. I was hoping she would like rosemary as this and the parmesan are the primary feature of the cracker. However, it seemed the cracker was more biscuit/cookie like than cracker. But, maybe that's because we've been conditioned to eat crackers like saltines, wheat thins, etc. My friend was pleased with the result as was I. I highly recommend this "cracker." It was really good, and thanks to Delishhh for the recipe. Enjoy!
1/2 cup unsalted butter, softened
1/2 teaspoon finely grated lemon zest
1 egg yolk
3 tbsp heavy cream
1/2 cup plus 6 tbsp all purpose flour
¾ cup finely grated Parmesan cheese
1 tbsp sugar (optional)
2 tbsp fresh rosemary finely cut
1 tsp sea salt (1/2 tsp in dough and ½ tsp for sprinkle)
Pinch freshly ground nutmeg
1 tbsp Olive oil
First, take out your butter and let it soften. Once the butter is ready take it and the lemon zest and place in your mixing bowl. Stir till combined. Next, take your egg yolk and heavy cream and pour into your mixing bowl. Stir until combined. Now, take a separate bowl and combine the flour, rosemary, grated parmesan, 1/2 tsp salt, and nutmeg. Stir. Gradually, add to your mixing bowl on medium speed. Scrape the side of the bowl as needed. Make sure dough is nice and sticky then remove from mixer. Now, wrap the dough in plastic wrap and chill about 30 minutes. Take a baking sheet with parchment paper on it, and sprinkle some flour on it. Take your dough and roll till about 1/4 inch thick. Freeze for about 15 minutes. Then, take the dough out and cut it into desired shape. Brush the dough with some olive oil and sprinkle wih some sea salt. Bake at 325 degrees for about 20-25 minutes or until crackers are golden brown. Let sit on baking sheet for a minute, and then transfer to a cooling rack and then let it cool completely. Enjoy.
(Click here for printable recipe)