Parmesan Rosemary Crackers a Perfect Accompaniment For Tomato Soup

Over two weeks ago I was watching an older episode of the Great British Bake Off and it had the contestants making biscuits and crackers. They did a superb job of different crackers and it encouraged me to try some myself at home. It seemed easy enough for myself.

I tried making crackers on two attempts int he last week. The first recipe was fairly good, but I felt that I needed to tweak the original recipe. So on the second attempt I added a tad more salt as well as parmesan and dried rosemary into the dry mix.

And wow, these crackers are mighty fine I must say. They are keepers. The only thing I think that may be a challenge for anyone (and for myself) is trying to get every single cracker the same thinness. I guess practice will make perfect!

So tonight I made my Creamy Tomato Cashew Soup and had my crackers to dip into the yummy goodness! It’s been a long time since I had crackers and soup, it reminded me when I was a child! Yum, more crackers please!

I think I may try rolling the dough through my pasta maker in the future to see if I can get the thinness the same.

Parmesan Rosemary Crackers Ingrediants:

  • 1.5 cups flour (¾ cup white flour and ¾ cup whole wheat flour)
  • ¾ cup parmesan (shredded)
  • 1 teaspoons sugar
  • 1 tablespoon dried rosemary
  • 1.5 teaspoons sea salt
  • 1/8 cup olive oil
  • 1/2 cup water

Parmesan Rosemary Crackers Instructions:

  1. Heat oven to 425°F: Place rack in the middle of oven.
  2. Line baking sheet with bakers parchment paper or dust a pan lightly with flour.
  3. Add shredded cheese, flour, sugar, and salt  into food processor, and pulse until it  resembles course cornmeal.
  4. Transfer dry ingrediants to a mixing bowl.
  5. Add the oil and water to the flour mixture.
  6. Mix the oil and water into the flour.
  7. Stir until a soft, sticky dough is formed. Add additional water one teaspoon at a time if necessary to incorporate all the flour.
  8. Divide the dough in half. Dust your work surface lightly with flour and set the other half on top. Pat it into a thick square with your hands.
  9. Roll out the dough into a rectangle roughly 1/8-inch thick or thinner. I like to try and do it to about 1/16. You can use wax paper on top and bottom to make the rolling easier.
  10. Cut the dough into rounds with cutter. Keep the extra dough to re-roll. or twirl into breadsticks.
  11. Optional: brush the top of the dough with water and sprinkle with seeds or other toppings or additional salt.
  12. Transfer the crackers to baking sheet using a metal pastry scraper or spatula. It’s fine to crowd the crackers close together.
  13. Prick each cracker with the tines of a fork or a skewer to prevent puffing during baking.
  14. Bake the crackers for 10-12 minutes, until they are all browned around the edges. Thinner ones will cook faster. While this batch is baking, roll and cut the second batch. I like to use Alton Browns tip to flip the cracker midway to even out the browning…perhaps at the 5 minute mark.
  15. Cool and enjoy with a soup!!

I did research on crackers and revised this recipe and tips from a few sources. I tried one recipe first and tweaked this one to include rosemary in the mix and I also doubled the salt and lowered the oven temperature as the cheese seems to burn more at 450.

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