Parmigiano Crackers
Parmigiano Crackers
Open in full-screen mode

Parmigiano Crackers

Preparation
15 MIN
Cooking
10 MIN
Chilling
3 H
Makes
About 50 crackers
Freezes
Share

Ingredients

Preparation

  1. In a food processor, combine the flour, cheese and pepper. Add the butter and pulse until the mixture resembles coarse sand. Add the milk and process until the dough just begins to hold together.
  2. Lay a sheet of plastic wrap on a clean, damp surface. Place the dough on the plastic wrap and shape into a log about 4-cm (1 ¾-inch) in diameter. Twist and tightly tie the ends of the plastic wrap. Refrigerate until very firm to the touch, about 3 hours. If desired, the raw dough can be frozen at this stage; remove from the freezer 15 minutes before slicing.
  3. With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
  4. Unwrap the dough and place it on a clean surface. Cut into slices about 3-mm (1/8-inch) thick and arrange on the sheets. Bake, one sheet at a time, until golden, 10 to 12 minutes. Let cool on the cookie sheets.

Note

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.

Comments

  1. Excellent!! These will impress your company, and they are easy to prepare too.

  2. These are absolutely delicious. I liked all the variations. In fact I would be hard pressed to choose a favourite!

  3. These are very good, I make them every year around the holidays.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum