Parmesan Rosemary Shortbread Crackers
These delicious savory crackers are a wonderful addition to an lunch menu. They are also yummy with a glass of wine or an addition to a cheese/charcuterie board.
Servings 12 crackers
Cost 5
Ingredients
- 1 1/4 cups flour
- 1 cup shredded parmesan cheese
- 2 tablespoons finely chopped rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 stick unsalted butter
- herb leaves for embellishing crackers
Instructions
- Chop rosemary into fine pieces.
- Put flour, cheese, rosemary, salt and pepper into the bowl of a food processor.
- Cut the softened butter into pieces and add to the dry mixture.
- Pulse a few times, then mix until the dough comes together. If the dough doesn't start coming together fairly quickly, add about a teaspoon of water and mix again.
- Put the dough out onto a piece of plastic wrap and shape into a smooth round shape without major cracks.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Place the dough on a sheet of waxed paper and cover with another piece of waxed paper, then roll out into a flat disk that is about 1/4" thick.
- Cut dough into any shape you like, using a cookie cutter.
- Place an herb leaf on top of each cracker. I used sage, rosemary and parsley leaves.
- Cover with a piece of waxed paper, and gently roll over crackers with a rolling pin to press the herbs into the dough.
- Place crackers on a baking sheet and bake for 10-15 minutes or until the edges start to turn light golden.