Parmigiano Crackers

Parmigiano Crackers

  • Preparation 15 min
  • Cooking 10 min
  • Chilling 3 h
  • Makes About 50 crackers
  • Freezes Yes
  • Végétarien
  • Sans noix
  • Sans oeufs

Categories

Ingredients

    • 1 cup (250 ml) unbleached all-purpose flour
    • 3/4 cup (180 ml) grated Parmigiano-Reggiano
    • 1/2 teaspoon (2.5 ml) crushed peppercorns
    • 1/2 cup (125 ml) cold butter, cubed
    • 3 tablespoons (45 ml) cold milk

Preparation

Note from Ricardo

Rosemary crackers: Add 15 ml (1 tablespoon) finely chopped fresh rosemary at the same time as the butter.

Garlic–paprika crackers: Add 30 ml (2 tablespoons) Hungarian paprika and 2 chopped garlic cloves at the same time as the butter.

Black olive and hot pepper crackers: Add 60 ml (1/4 cup) oil-packed black olives, drained, patted dry, pitted and finely chopped and 5 ml (1 teaspoon) hot pepper flakes after.

Personal Note

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