Rosemary Parmesan Crackers

Rosemary Parmesan Crackers
Print Recipe
This recipe was adapted from Deb Perelman's Parmesan Cream Crackers recipe over at Smitten Kitchen.
Rosemary Parmesan Crackers
Print Recipe
This recipe was adapted from Deb Perelman's Parmesan Cream Crackers recipe over at Smitten Kitchen.
Servings Prep Time Cook Time Passive Time
55crackers 10minutes 12minutes 10minutes
Servings Prep Time
55crackers 10minutes
Cook Time Passive Time
12minutes 10minutes
Ingredients
  • 1 cup all-purpose flour more as needed
  • 1/2 tsp fine sea salt
  • 1/2 cup finely grated Parmesan you can also try Gruyere, Romano or Old Cheddar
  • 1/8 cup finely chopped fresh rosemary or 1-2 tbsp dried
  • 3 tbsp Frescolio Rosemary Infused EVOO
  • 1/4 cup cream or half-and-half more as needed
  • salt or Truffle salt for sprinkling on top of unbaked crackers
Servings: crackers
Units:
Ingredients
  • 1 cup all-purpose flour more as needed
  • 1/2 tsp fine sea salt
  • 1/2 cup finely grated Parmesan you can also try Gruyere, Romano or Old Cheddar
  • 1/8 cup finely chopped fresh rosemary or 1-2 tbsp dried
  • 3 tbsp Frescolio Rosemary Infused EVOO
  • 1/4 cup cream or half-and-half more as needed
  • salt or Truffle salt for sprinkling on top of unbaked crackers
Servings: crackers
Units:
Instructions
  1. Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour.
  2. Put flour, salt cheese, rosemary and EVOO in a bowl. Stir vigorously (you can use a food processor for mixing the dough if you have one). Add about 1/4 cup of cream or half-and-half and stir until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.
  3. Roll out dough on a lightly floured surface until 1/8-inch thick, adding flour as needed. Dock all over with a fork or docking wheel and sprinkle with salt or any other topping you are using (note: try topping with seeds or other dried herbs). Using a sharp knife, cut into desired shapes and transfer to lined with knife or a metal lifter.
  4. Bake until browned, about 12-15 minutes. Cool on rack; serve warm or at room temperature, or store in a tin for a few days.
  5. Optional: Serve with fig jam on the side.
Recipe Notes

This recipe calls for Rosemary Infused EVOO. You can also try it with the following: