Valentine’s Day Parmesan Rosemary Crackers

Homemade crackers are  a tasty treat. They are really easy to make and can be used for dips, served with cheese and wine, or by all means eat them alone. I do. In the morning. What can I tell you? They are addictive.
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.

Parmesan Rosemary Crackers (loosely adapted from BakerChick)
1cup all purpose flour
1/2cup Parmesan cheese
1/2tsp salt
1/8tsp pepper
3spring of fresh rosemary, leaves removed from the stems
4tbl cold butter, cut into chunks
2tbl whipping cream
3tbl chicken broth
kosher salt for topping
  • 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.

This is how the dough looks when it is ready. It looks crumbled but look  on the right I pressed some of the crumbled mixture together and it holds its shape together. When the dough is pressed between fingers and holds together it is done. Dough  shouldn’t be sticky.
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

More Delicious Cracker Recipes:
Rosemary Prosciutto Crackers
Perfect Graham Crackers

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