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Garlic parmesan crackers
Ingredients
- 1 cup (150 g) all-purpose flour
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 clove garlic, minced, or 1 teaspoon dried granulated garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/4 cup (60 g) cold unsalted butter, cut in pieces
- 1/4 cup (60 ml) whipping cream
Directions
- Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
- Place the flour, cheese, garlic, oregano, salt and pepper in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse a few times to work in, then add the cream and continue pulsing until the dough comes together.
- Turn the dough out onto a lightly floured surface and roll into a square about ¼ inch (6 mm) thick. Using a knife or a pastry wheel, trim away the rough edges and then cut the crackers into rectangles about 1 × 3 inches (2.5 × 5 cm). Arrange them on the baking trays so they are close together but not touching. Bake the crackers for about 10 minutes, until golden brown.
- Cool the crackers on the trays on cooling racks. They will keep in an airtight container at room temperature for up to 1 week.
This recipe is published in Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.
