rosemary cheese crackers
 
Prep time
Cook time
Total time
 
Swap the rosemary for Herbs de Provence, Italian herb or a Za’atar spice blend. For other shapes use a cookie cutter or lightly score the rolled dough to break into pieces after being baked and cooled. Skip the cheese for a vegan version.
:
: crackers, snacks
Serves: 60 pieces
Ingredients
  • 1½ cups (7 ounces) all-purpose flour
  • ¼ cup (1 ounce) grated parmesan cheese
  • 1 tablespoon sugar
  • 2 teaspoons chopped dried rosemary or 1 tablespoon fresh
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon mustard powder, optional
  • ⅛ teaspoon ground pepper
  • ⅓ cup dry white wine or water
  • ¼ cup plus 1 tablespoon olive oil
  • Olive oil
  • Parmesan cheese
  • Flaked sea salt
Instructions
  1. In a medium mixing bowl, whisk the flour, cheese, sugar, rosemary, baking powder, salt, mustard and pepper.
  2. Add the wine and oil to the dry mixture stirring to combine. Knead only until a smooth ball of dough can be formed. Use another tablespoon of olive oil if needed. Cover and refrigerate for one hour.
  3. Preheat the over to 450ºF. Line two baking sheets with parchment paper.
  4. Divide the dough into quarters. On a floured surface, roll the first piece of dough into a thin 8-inch circle. Lightly brush with olive oil, sprinkle with cheese, salt or herbs, transfer to parchment paper, cut into 4 strips and then pieces. Bake these pieces as you begin to work on the following pieces of dough.
  5. Bake for 7-9 minutes, until golden. Check after 7 minutes to prevent burning. Place on a cooling rack. Store in a tightly sealed container for 3 to 4 days.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/rosemary-cheese-crackers/