crackers for the first time, and they turned out pretty good, albeit rather spicy. The kiddos have been begging me to make spicy-free crackers, so here is round two! I used the same exact recipe as last time, except using Parmesan cheese and Italian blend seasoning, and these were much more popular with the rugrats. I actually had to put them out of reach so they would stop eating them, so needless to say these were pretty darn good. One thing I've noticed when making crackers is that you want to roll out your dough fairly thin. Not too thin, otherwise it will burn fairly easily, but if they are too thick they aren't crispy enough for a good cracker consistency, almost too soft. After rolling out the dough over and over again, I've come to find a happy place with my crackers. I still can't believe how easy crackers are to make, though they are slightly time consuming stamping out what seems like billions of little crackers then rerolling the scrap dough and rinse/repeating. Totally worth the effort though, especially if you are trying to go more organic and homemade and all that healthy jazz. And since I am making more and more things homemade, I think I will be making crackers all the time and continually experiment with different flavor combinations. Enjoy!
Herbed Parmesan Crackers
1 stick butter, room temperature
1 1/2 cups Parmesan cheese, grated (NOT the canned stuff)
1 1/2 cups flour
3/4 teaspoon salt
1 teaspoon black pepper
2 teaspoons Italian blend seasoning
2 tablespoons cold water (more or less)
1. Preheat your oven to 325˚. Line a baking sheet with some parchment paper.
2. Put all the above ingredients except water in a food processor. Pulse until it resembles coarse bread crumbs. Slowly add in one tbsp of cold water or a bit more until the mixture comes together into a ball.
3. Take out the dough and lightly floured work surface, give the dough a few knead and let it rest for half an hour.
4. Roll the dough out thinly about 1/8" thick. Cut out into desired shapes. Sprinkle salt over tops of crackers (optional).
5. Bake for 15 minutes or until the crackers start to get just golden on the edges. Remove the baking pan from the oven, and transfer the browned crackers to a cooling rack. Store covered.