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:
- Heat oven to 425°F: Place rack in the middle of oven.
- Line baking sheet with bakers parchment paper or dust a pan lightly with flour.
- Add shredded cheese, flour, sugar, and salt into food processor, and pulse until it resembles course cornmeal.
- Transfer dry ingrediants to a mixing bowl.
- Add the oil and water to the flour mixture.
- Mix the oil and water into the flour.
- Stir until a soft, sticky dough is formed. Add additional water one teaspoon at a time if necessary to incorporate all the flour.
- 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.
- 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.
- Cut the dough into rounds with cutter. Keep the extra dough to re-roll. or twirl into breadsticks.
- Optional: brush the top of the dough with water and sprinkle with seeds or other toppings or additional salt.
- Transfer the crackers to baking sheet using a metal pastry scraper or spatula. It’s fine to crowd the crackers close together.
- Prick each cracker with the tines of a fork or a skewer to prevent puffing during baking.
- 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.
- 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.