In my recipe I experimented a little with adding a new ingredient I haven’t seen in any savory crackers’ recipes. Chicken broth. It turned our really nice, adding a new layer of flavor. If you don’t have a chicken broth just add more cream, or water.
1/2cup Parmesan cheese
- Preheat oven to 400F.
- Prepare baking sheet by lining it with parchment paper, set aside.
- Into a food process spoon flour, salt, pepper, rosemary, cheese and baking ammonia. Pulse until combined and rosemary is chopped up.
- Add butter and pulse until coarse mixture forms.
- In a small dish whisk together cream and chicken broth.
- Slowly add cream mixture into the dry mixture in the food processor, pulse until holds together when pressed with fingers. I will not come to a ball. Dough should not be sticky it is very easy to work with.
- Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hand to form a ball, divide ball into 2.
- Roll it out fairly thin, then using a fork prick the dough all over, sprinkle with salt or other topping you are using then you can either use a fluted wheel or a knife to cut out squares/rectangles or if you’d like you can cut out hearts like I did.
- Transfer onto a baking sheet, spacing them out close, about 1/2 inch apart, bake for 10-12 minutes until edges are golden.
- Store in an airtight container for up to a week.
- Tip: If you don’t have baker’s ammonia you can substitute for baking powder.
- I haven’t used the baking powder in this recipe, I’m providing this substitute based on an article I read.
|Prick the dough with a fork|
You can also cut the dough with a pastry wheel, using a ruler measure it out and cut out squares or rectangles.
|You can all make old fashion squares or rectangles|