Rosemary Parmesan Cheese Refrigerator Crackers

Make the dough a day ahead and refrigerate. Bake the next day for some fantastic, different and chic appetizers to go with drinks.

• Ready In: 45 mins
• Yields: 20 crackers

Ingredients

• 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

Directions

1. 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.
2. 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.
3. Heat oven to 325°F
4. 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.