- Cooks&Books&Recipes - http://www.cooksandbooksandrecipes.com -

Rustic Rosemary-Parmesan Crackers {Recipe}

Rustic Rosemary-Parmesan Crackers recipe from Gifts Cooks Love: Recipes for Giving cookbook

Rustic Rosemary-Parmesan Crackers - www.cooksandbooksandrecipes.com

Rustic Rosemary-Parmesan Crackers. Photo credit: Amy Donovan

Author Diane Morgan on her Rustic Rosemary-Parmesan Crackers:

These thin, crisp cracker strips make the perfect hostess gift. Not only do they look adorable with their golden brown color and fluted edges, but their savory flavor makes for irresistible nibbles, whether served on their own or dipped into a soft olive tapenade.

Cooks&Books&Recipes Featured Cook Amy:

Rustic Rosemary-Parmesan Crackers - www.cooksandbooksandrecipes.com

Rustic Rosemary-Parmesan Crackers. Photo Credit: Sara Remington

 

Crackers are one of my favorite snacks, yet I had never considered making them until I came across the recipe for rustic rosemary-Parmesan crackers. Freshly grated cheese and fresh herbs are such a crowd pleaser, I decided to make the crackers that very day. After skimming the recipe, it seemed easy enough and as an extra perk, we already had all of the ingredients needed (score one point for growing herbs at home!)

After making the rosemary-Parmesan crackers, I can tell you a few things.  First, these crackers are amazingly delicious – so savory, crisp and light, with a wonderfully addictive flavor. The recipe is quite easy to make – really, all you do is throw everything in the stand mixer and let it do the work for you. The actual rolling out of the dough, seasoning, and baking is pretty much fool-proof, although the results would lead people to believe that the recipe is much more complex.

Absolutely give these rosemary-Parmesan crackers a try!  I’ll be combining these crackers with chipotle chile candied pecans.

Gifts Cooks Love - Recipes for Giving cookbook - www.cooksandbooksandrecipes.com

Rustic Rosemary-Parmesan Crackers

Recipe from Gifts Cooks Love: Recipes for Giving by Sur La Table

Yield: 4 dozen

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes

Ingredients:

  • 2¼ cups (10 ounces) tipo 00 flour or unbleached all-purpose flour, plus more for dusting (see page 7)
  • 1½ tablespoons finely minced fresh rosemary
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon granulated sugar
  • ¾ cup water
  • 2 tablespoons extra-virgin olive oil, plus more for brushing pans
  • 6 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Implements

  • Measuring Cups and Spoons, Stand Mixer with Dough Hook, Pastry Brush, Two Large Rimmed Nonstick Baking Sheets, Rolling Pin, Bench Scraper, Ruler, Fluted Pastry Cutter, Spatula, Cooling Rack

Directions:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, rosemary, salt, and sugar. Pour the water over the top and begin mixing on low speed until the ingredients come together. Increase to medium speed and knead the dough for 5 minutes, stopping the mixer once or twice if the dough crawls up the dough hook. Remove the dough and wrap it tightly in plastic wrap. Set aside at room temperature for 30 minutes. This allows the gluten to relax.
  2. While the dough is resting, position one rack in the center of the oven. Preheat the oven to 375°F. Generously brush 2 large rimmed baking sheets with olive oil. Set aside.
  3. To make the crackers, divide the dough in half. Rewrap one portion so it doesn't dry out. Dust a work surface generously with flour. Dust the top of the dough with flour. With a rolling pin, roll out the dough into a large thin 24 by 8-inch rectangle. Brush the surface with 1 tablespoon of the olive oil and evenly sprinkle 3 tablespoons of the Parmesan over the top. Using a ruler and fluted pastry cutter, cut the dough crosswise into 8 by 1-inch strips. Carefully transfer the dough strips to the prepared baking sheets, arranging them 1 inch apart.
  4. For even browning, it is important to bake only one pan of crackers at a time. Bake the crackers until they are golden with bubbled spots of brown on the bottom and top, 8 to 10 minutes. Do not let the ends overbake. Crackers positioned at the ends of the pan tend to brown more quickly, so transfer those to wire racks as needed and continue baking the remaining crackers until golden and crisp. Transfer to wire racks to cool.
  5. Repeat with the remaining dough. Wipe the baking sheets with paper towels to remove any bits of dough and cheese. Generously brush the pans again with olive oil and bake as directed above. Let the crackers cool completely.

Storing: Layer the crackers in an airtight container between sheets of waxed paper. Do not store in plastic bags. Store at room temperature for up to 1 month.

Gift Card: Enjoy these Rustic Rosemary-Parmesan Crackers today, or keep tightly sealed for several weeks. If desired, the crackers can be refreshed in a 350°F oven for 5 minutes. As a nibble with a glass of wine, they are delectable on their own, but they also can be used as a dipper for soft spreads or dips or served alongside a wedge of cheese.

Gift-Giving Tips: Wrap the crackers in long cellophane bags tied with a ribbon or raffia and attach a gift card. To turn this into a gift basket, consider including a savory spread, such as an herbed goat cheese or olive tapenade, along with a bottle of wine. For a more elaborate gift, see page 166 for a gift kit idea.

© 2010 Sur La Table, photography © Sara Remington

Reprinted with permission from Gifts Cooks Love: Recipes for Giving, by Sur La Table and Diane Morgan (Andrews McMeel Publishing)

Print Print Recipe