Monday, February 16, 2009

Rosemary or Parmesan Cream Crackers

This recipe is from the New York Times (Mark Bittman). I made them for a dinner party at Deb's house in Minneapolis. They're really easy and it's definitely a treat to have homemade crackers!

1 c flour
1/2 t salt
1/2 c grated fresh Parmesan cheese (optional)
4 T unsalted butter
1/4 cup cream, half and half, or whole milk, more as needed
Coarse salt
Rosemary (optional - you can also use pepper, sesame seeds, minced garlic, etc.)

1. Heat oven to 400. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese (if using), and butter in bowl of food processor. Pulse until flour and butter are combined. Add cream/half and half/milk and let machine run for a bit. Continue to add liqud a teaspoon at a time, until mixture holds together but is not sticky.
2. 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 sharp knife or pizza cutter into squares or rectangles. Sprinkle with salt and/or other topping.
3. Bake until lightly browned, about 10 minutes. Cool on rack; serve warm or at room temperature or store in a tin for a few days.

Yield: About 16 crackers

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