{"id":14394,"date":"2014-12-05T12:54:13","date_gmt":"2014-12-05T19:54:13","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=14394"},"modified":"2015-03-29T12:57:30","modified_gmt":"2015-03-29T19:57:30","slug":"parmesan-rosemary-crackers","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=14394","title":{"rendered":"Parmesan-Rosemary Crackers"},"content":{"rendered":"

\"crackersstacked\"<\/a>**Notes: Plan Ahead!<\/strong> The cracker dough should chill in the fridge ideally for 24 hours \u00e2\u20ac\u201d my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours. Also: Bake these the day you serve them. They don\u00e2\u20ac\u2122t keep well.<\/p>\n

3\/4 cup all-purpose flour<\/p>\n

1 teaspoon coarse salt<\/p>\n

Pinch of white pepper<\/p>\n

2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish<\/p>\n

3 tablespoons chilled unsalted butter, cut into small pieces<\/p>\n

1 cup finely grated (2 1\/2 ounces) Parmigiano Reggiano cheese<\/p>\n

5 tablespoons sour cream<\/p>\n

1 large egg white, lightly beaten (optional \u00e2\u20ac\u201d this is if you want to do the pretty rosemary garnish)<\/p>\n

Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches\u00e2\u20ac\u00a6not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.) Heat oven to 325 degrees. Slice chilled log into 1\/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional \u00e2\u20ac\u201c it\u00e2\u20ac\u2122s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.<\/p>\n","protected":false},"excerpt":{"rendered":"

**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours \u00e2\u20ac\u201d my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours. Also: Bake these the day you serve them. They don\u00e2\u20ac\u2122t keep well. 3\/4 cup all-purpose flour 1 teaspoon coarse salt Pinch of white pepper 2 teaspoons finely chopped fresh rosemary, plus…<\/p>\n

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