Parmesan and Garlic
Crackers have been on my list of things to make homemade for almost a year. I kept putting it off because I thought it would be hard. Trust me, this took 15-20 minutes tops. They are also delicious! My favorite snack is cheese and crackers. Now I have cheese in the cracker, and cheese on the cracker. What could be better than that?
I have been playing around with this recipe all weekend (yes, we have a lot of crackers to eat).There are endless variations to this recipe. As long as you keep the measurements the same, you can use any cheese or spice that you like. I would stick with whole wheat flour though. White flour would probably end up a more doughy, soft cracker. These are crispy and delicious. Enjoy the experiment!
Parmesan Garlic Crackers
1 cup whole wheat flour
1/2 tsp salt
1/2 cup parmesan cheese
4 Tbsp butter
1/4 cup heavy cream
1/4 tsp garlic powder
1/4 onion powder
1 tsp parsley flakes
Heat oven to 400 degrees. Lightly flour a cookie sheet, or cover with parchment paper.
In your food processor (with the grating blade) grate the parmesan cheese. Leave the cheese in the food processor and change the blade to the regular cutting blade. Add flour, salt, spices and butter. Pulse to cut in the butter (this will also make the cheese finer, which is what you want).
Add 1/4 cup of cream. You may need an additional 1 or 2 tablespoons of cream. The dough should barely stick together, and not be wet or sticky at all.
Dump dough on to a lightly floured counter top. Roll out very thin. 1/4″ max. (if you like a soft, chewy cracker you can make them thicker)
Cut your rolled dough into a square. Place the square on to the cookie sheet. Using a very sharp knife, cut the dough into bite size cracker pieces. Don’t worry if it doesn’t cut all the way through, just deeply score them.
Roll out the remaining dough, until you have used it all up. Sprinkle the pan of crackers with sea salt.
Bake in a 400 degree oven for 12 minutes. Crackers should be light brown on top, and a darker brown around the edges. Don’t over bake or the crackers taste scorched. It is better to under bake and let them crisp up on the hot pan, then to burn them.
This makes one quart-size freezer bag full of crackers. Serve with Salmon and Yogurt Cheese Cracker Spread or any sort of raw cheese.
Honey Whole Wheat
So what cheese/spice combo are you going to try? Here are my future cracker experiments:
Blue Cheese and Rye Crackers
Cream Cheese and Carmel Crackers
Sesame Seed and Garlic Crackers
Swiss Cheese and Rosemary Crackers
Garlic and Basil Crackers
Cayenne and Cumin Crackers
Chile Powder and Sweet Onion Crackers
Sun Dried Tomato and Gorgonzola Crackers
Any other ideas?