Recipe by spatchcock
From Fine Cooking. "There are two ways to shape these savory crackers: slice thin coins from a log of dough, or stamp out shapes with a cookie cutter. The log gives a more crumbly, crisp cracker, while the stamping method gives a lighter, flakier pastry. The coins will keep in an airtight container for two days."
- 1 1⁄2 cups all-purpose flour (6 3/4 oz.)
- 1⁄4 cup grated parmesan cheese (any hard cheese will do)
- 4 teaspoons grated lemon zest
- 1 tablespoon coarsely cracked black pepper
- 1 teaspoon coarse salt
- 4 ounces unsalted butter, chilled and cut into small pieces
- 1⁄3 cup chilled sour cream
- 1 large egg yolk
- 1 -2 teaspoon fresh lemon juice (if needed)
Directions See How It's Made
- Combine the flour, cheese, lemon zest, pepper and salt in a food processor.
- Process until combined. Add the butter and pulse until the dough resembles coarse crumbs.
- Add the sour cream and egg yolk and pulse again until just incorporated.
- Test the dough by squeezing a bit between your fingertips, if it's too dry to hold together, sprinkle on a bit of lemon juice and pulse again. When the dough holds together, dump it onto a lightly floured surface and press into either a 12 inch long or a flat disk. Wrap in plastic and chill for 2 hours, or up to 2 days. (I froze mine, it should keep a long time in that state.).
- Heat the oven to 375°. For a log, slice it into coins just under 1/4 inch thick. For a disk, roll it out to just under 1/8 inch thick and stamp out 1 1/2 or 2 inch rounds or other shapes with a cookie cutter.
- Arrange them on a ungreased baking sheet and bake until well browned around the edges and no longer doughy in the center, 15 -18 minute for thinner coins, 20 -22 minute for thicker ones. Use a spatula to careful transfer the coins to a cooling rack. (You can use parchment and just slide the whole thing off the cookie sheet to cool.).