Homemade Parmesan Rosemary Crackers: An Incredible Ultimate Recipe

Homemade Parmesan Rosemary Crackers: An Incredible Ultimate Recipe

Author: Chef Elsa Prep Time: 30 min
Cook Time: 18 min Total Time: 48 min
Yield: 24 servings Category: Appetizers Cuisine: Italian Diet: Vegetarian

Description

Description These Homemade Parmesan Rosemary Crackers are crisp, savory, and impossibly easy to make, perfect for gatherings or with a cup of tea.

Ingredients

  • 2 cups ( 240g ) All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Powder
  • 2 tablespoons Fresh Rosemary, finely chopped
  • 6 tablespoons ( 85g ) Unsalted Butter, ice-cold, cubed
  • 1/2 cup ( 50g ) Grated Parmesan Cheese, freshly grated
  • 1/2 cup (120ml) Ice Water, plus extra as needed
  • Extra All-Purpose Flour or Semolina, for dusting
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Instructions

  1. In a large mixing bowl, combine the all-purpose flour, fine sea salt, and baking powder; whisk thoroughly for about 30 seconds.
  2. Add the finely chopped fresh rosemary and whisk to distribute.
  3. Incorporate the cubed, ice-cold unsalted butter until it resembles coarse crumbs.
  4. Stir in the freshly grated Parmesan cheese.
  5. Add ice water gradually, mixing until the dough forms a cohesive ball.
  6. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  7. Lightly dust a clean surface with flour or semolina; preheat the oven to 350°F (175°C).
  8. Roll the chilled dough incredibly thin, about 1/16 to 1/8 inch (1.5-3 mm).
  9. Cut the dough into desired shapes and transfer to parchment-lined baking sheets, pricking each cracker with a fork.
  10. Bake for 12-18 minutes, monitoring for even browning.
  11. Transfer baked crackers to a wire rack to cool completely before storing.

Notes

  1. Notes
  2. Store in an airtight container at room temperature. For extra crispness, re-bake at 300°F (150°C) for 4-6 minutes if they soften.