Crispy, rosemary, salty and cheesy cracker. Very addictive!
This is the Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Baking and Boys, which is Katrina. Katrina has an amazing baking blog with tons of decadent recipes and lots of very cute pictures of her four boys. When I was looking at Katrina’s blog I had a hard time deciding what to make but have been wanting to make crackers for a long time and when I came across her Thyme and Cheese Cracker I knew that was my recipe.
Instead of thyme I made these to rosemary. You have to love rosemary and salt combination to like this recipe, which I love. The original recipe called for ¼ tsp of thyme/rosemary and to me that is way too little and I added 2 tbsp of fresh rosemary which was just perfect. Also the recipe below has sugar in it and next time I would just omit it, since it doesn’t add anything to the cracker.
These go perfectly just as a snack or with soup. We had them with split pea soup and it was a huge hit – all the crackers went.
Rosemary and Parmesan Crackers
Adapted From: Baking and Boys
Yields: 40 (2” crackers) | Prep Time: 60 minuste | Bake Time: 35 minutes
1/2 cup unsalted butter, softened
1/2 teaspoon finely grated lemon zest
1 egg yolk
3 tbsp heavy cream
1/2 cup plus 6 tbsp all purpose flour
¾ cup finely grated Parmesan cheese
1 tbsp sugar (optional)
2 tbsp fresh rosemary finely cut
1 tsp sea salt (1/2 tsp in dough and ½ tsp for sprinkle)
Pinch freshly ground nutmeg
1 tbsp Olive oil
Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
In a food processor add the cheese and fresh rosemary to make it fine.
Then in a separate bowl whisk the flour, cheese, sugar, 1/2 tsp salt, rosemary and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed until combined and dough is sticky. Wrap the dough in plastic and chill for at least 30 minutes.
Roll the dough onto a wax or parchment paper lined baking sheet dusted with a little flour to about 1/8-1/4 inch thickness. Freeze the dough for about 15 minutes.
Preheat oven to 325 F degrees. Line a baking sheet with parchment paper. Cut the dough into desired shapes. Brush the crackers with olive oil using a baking brush and then sprinkle the rest of the sale onto the crackers.
Bake for 20-25 minutes until golden. Let sit on baking sheet for a few minutes. Transfer to wire rack to cool completely. Store in airtight container for up to 1 month.