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!
- 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.