I’ve been wanting to try to make crackers at home for a while now.  I don’t eat a lot of crackers, but they seem like fun to try to make and good for the afternoon munchies. I saw a recipe from Barefoot Contessa which looked pretty and very buttery, but as usual I looked around the web for more ideas. I have some rosemary so I knew I wanted to use that, and parmesan in a cracker sounds perfect to me. So I came across these which looks so delightful! I also thought  I would prefer a thin crisp cracker, and it also uses olive oil…. olive oil and rosemary… YUM! I decided to add in spicy chili powder and black pepper. Next time I will try with some cumin seeds too.

They came out unbelievably flaky and airy. With the first bite you get the small punch of woodsy rosemary, which I love! Then there is the buttery parmesan aftertaste and just a hint of the chili. They’re really good!

Here is what I did (adapted from eat make read and the original from Mark Bittman with video)

  • 1 cup all-purpose flour, more as needed (I used 2/3c all purpose and 1/3 whole wheat pastry flour)
  • 1/2 tsp red chili powder
  • 1/2 teaspoon salt
  • 1tsp freshly ground black pepper ( I wanted it peppery, use less if you like)
  • 1/3c  grated fresh Parmesan cheese (I used some grana padano in that)
  • 1 Tablespoon fresh rosemary,very  finely chopped
  • 2 Tablespoons extra virgin olive oil
  • 1 TBS butter
  • 3 TBS cream, more as needed

In a bowl, mix the flour with salt and spices. Cut in the butter with a fork until you can only see small crumbs. Stir in the cheese then add the oil. Stir well to distribute then add in the cream. Form a nice dough which should not be sticky. (You can also do this in food processor) Keep in the fridge to chill for 10 mins while you preheat the oven.

Roll the dough with extra flour until it is 1/8 inch thick. You can then transfer the dough to a baking sheet lined with parchment paper or cut the crackers then transfer to the baking sheet(thats what I did). Cut into any shapes you like. I did diamonds. This made more than 50 crackers.

Bake for 10 minutes until lightly browned. I recommend do not let them get too browned or they have a slight “burnt flour” taste.

I am just in time for Global Kadai – Crackers and Straws hosted by  Ria and Cilantro!!!

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Comments on: "Spicy Rosemary Parmesan Crackers" (7)

  1. Nice recipe a definite must try… just one question before I make them though…. I stay in india and its really hard to get a variety of cheeses here… any idea if regular old processed cheese would be any good in this recipe?

  2. Spicy crackers looks delicious. I love the flavor of Parmesan and rosemary.

  3. Looks delicious and flavourful.

  4. Thank you all. Do let me know if you try them out!

    Stuli- The parmesan cheese doesnt “melt” in the same way processed cheese does, so the texture may be different. You can give it a try, maybe use less oil/butter and perhaps a bit more flour to bind it together more. That should work.

  5. Sweet Artichoke said:

    These crackers look delicious! I really like the little spicy touch you are adding with the chili powder and black pepper!

  6. These little diamond bites look wonderful. I have some rosemary growing in my garden and may just make these for a light nibble.

  7. these crackers look so good and I love how easy they are to make.

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