Parmesan Cream Crackers
These easy to make, crispy crackers have endless possibilities. You can skip the cheese and add some freshly chopped rosemary or thyme, swap pepper for the salt as a topping or top with minced garlic, onions,sesame or poppy seeds or whatever is on your favorite commercial cracker. They are perfect as an accompaniment with cocktails! Originally from the food section of a February 18, 2009 Houston Chronicle.
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INGREDIENTS
Nutrition- 1
- 1⁄2teaspoon salt
- 1⁄2cup freshly grated parmesan cheese
- 4tablespoons unsalted butter
- 1⁄2cup cream, more as needed (or half-and-half)
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DIRECTIONS
- Heat oven to 400 degrees.
- Line a baking sheet with parchment paper, or lightly dust with flour.
- Put flour,salt,cheese and butter in bowl of food processor;pulse until flour and butter are combined.
- Add about 1/4 cup cream or half-and-half and let machine run a bit: continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
- Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed.
- Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier).
- Score lightly with a pizza cutter, sharp knife or pastry wheel if you want to break crackers into square or rectangles later on.
- Sprinkle with salt or topping of choice.
- Bake until lightly browned, about 10 minutes.
- Cool on rack; serve warm or at room temperature or store in an airtight container for a few days.
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