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Rosemary - Parmesan Icebox Crackers Recipe

Rosemary - Parmesan Icebox Crackers
Servings: NA

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Rosemary - Parmesan Icebox Crackers. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Rosemary - Parmesan Icebox Crackers in your home. Then, follow these steps below to serve Rosemary - Parmesan Icebox Crackers for your family or friends.

Ingredients

  • 1 all-purpose flour

  • 1 salt

  • 1 fresh coarse ground black pepper

  • 4 fresh rosemary

  • 1 unsalted butter

  • 1/4 parmigiano-reggiano cheese

  • heavy cream

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Rosemary - Parmesan Icebox Crackers in your home by yourself.

Directions: How to Make Rosemary - Parmesan Icebox Crackers

  1. In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass.

  2. Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days., Preheat an oven to 325°F Line a baking sheet with parchment paper.

  3. Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes.

  4. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.

  5. Cheddar-Cayenne Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 1/4 teaspoons salt and 1/2 teaspoons cayenne as directed above. Add 4 Tbs. (1/2 stick unsalted butter and pulse as directed. Pulse in 1 cup shredded sharp cheddar cheese, then 1/4 cup cream. Following the instructions above, refrigerate, slice and bake the crackers., Black PepperLemon Icebox Crackers: In a food processor, pulse together 1 cup flour, 1 teaspoons salt, 1 1/4 teaspoons cracked pepper and zest of 2 lemons as directed above. Add 4 Tbs. (1/2 stick unsalted butter and pulse as directed. Pulse in 1 cup shredded Asiago cheese, then 3 Tbs. cream. Following the instructions above, refrigerate, slice and bake the crackers.

  6. Make-Ahead Tips: Prepare the dough, shape it into logs and refrigerate for up to 2 days before baking. If desired, bake the crackers up to 2 days in advance; store in an airtight container at room temperature.

So that brings us to the end of this special Rosemary - Parmesan Icebox Crackers recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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