Prep 15 mins
Cook 30 mins
Make the dough a day ahead and refrigerate. Bake the next day for some fantastic, different and chic appetizers to go with drinks.
- 3⁄4 cup all-purpose flour
- 1 teaspoon coarse salt
- 1 pinch white pepper
- 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
- 3 tablespoons chilled unsalted butter, cut into small pieces
- 1 cup finely grated parmesan cheese
- 5 tablespoons sour cream
- 1 large egg white, lightly beaten
- Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325°F
- Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
We served these with pre-dinner drinks and they were a real hit with family and guests. They became soft after the first night even though they were stored in an airtight container. I would suggest freezing the raw roll, slicing and baking the evening of use.