Wednesday, May 16, 2012
Rosemary Cheese Crackers
If you love crispy melt in your mouth shortbread cookies, you are going to flip for these savoury rosemary cheese crackers. Simple to make, they are bound to impress served with a glass of wine or your favourite cocktail. These rosemary cheese crackers, wrapped in a pretty box will also make the ideal hostess gift and for a fraction of the cost to those found in specialty shops.
1 1/4 cups all purpose flour
zest of one lemon
1 1/2 teaspoons dried rosemary (not ground)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cold butter (cut in pieces)
2 teaspoons lemon juice
4 teaspoons cold water
1 1/2 cups Regianno Parmigiano cheese, grated
In a food processor add the flour, grated cheese, rosemary, lemon zest, salt and pepper. Pulse to blend. Add the butter pieces and pulse until it is the consistency of coarse cornmeal.
Transfer to a mixing bowl and pour in the water and lemon juice. Mix with a wooden spoon to combine. Transfer to a lightly floured work surface and knead into a ball.
Form into a round 1 1/2 inch log. Place the dough on plastic or parchment paper and roll it up.
Refrigerate for 40 minutes or more.
Cut into 1/8 inch disks and place them on a parchment paper lined cookie tray.
Bake in preheated 350º F oven for 10-12 minutes until golden brown.
Makes about 50 crackers