Parmigiano Butter Crackers

Parmigiano Butter Crackers

Parmigiano Butter Crackers

I’m not a cracker eater. I could go through a loaf of bread, but crackers usually leave me cold.

Not these.

Parmigiano Butter Crackers

Parmigiano Butter Crackers

Parmigiano cheesy. Buttery. Dappled with sun-dried tomato and rosemary.

The flavor makes you pop them one after the other. I often wonder if they might like a friend…like a dip or a spread or a salsa. But why mess up a good thing? The cracker all by itself, needs nothing else. Maybe a glass of wine. Or a cup of tea. Or a lemonade. Yes. It goes in all those directions. (Brandy, anyone?)

Softened butter, parmigiano, salt, pepper, aleppo with a hand mixer…

Butter, cheese, salt, pepper, aleppo

Butter, cheese, salt, pepper, aleppo

Add flour, sun-dried tomatoes, rosemary…

flour, sun-dried tomato, rosemary

flour, sun-dried tomato, rosemary

then 1 egg…

add egg

…mix, then knead into dough ball and refrigerate in plastic for an hour…

dough

roll out…

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cut into strips…

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or circles…

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Bake for about 15 minutes at 350. Really. Try it. Let me know what you think!

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Parmigiano Butter Crackers

1/4 cup butter (4 tablespoons), softened (room temperature)

1 1/4 cups grated parmigiano

healthy pinch of salt

pinch black pepper

pinch hot pepper

3/4 cup flour

1 tablespoon minced sun-dried tomato

1 tablespoon minced fresh rosemary

1 egg

Preheat oven to 350 degrees F.

Place the butter, parmigiano, salt, pepper and hot pepper in a large mixing bowl. Using a hand-held electric beater, mix together the ingredients until combined. Add the flour, sun-dried tomato and rosemary. Mix till combined. Add the egg, mix until a dough forms. Knead dough into a ball, cover with plastic wrap and refrigerate for about an hour.

Roll dough out on a lightly floured surface to about 1/8-inch thick. Using a fluted wheel cut strips of about 3-inches and/or using a small round cutter (about 1-inch-1 1/2-inch) cut out small circles. Place on a parchment-lined baking sheet and bake for about 15-20 minutes until golden. Let cool for about 1/2 hour before serving.

 

 

6 thoughts on “Parmigiano Butter Crackers

  1. I am always looking for mobile food, and this recipe has got to be the most delicious looking snack to-go I have heard of. Do you use regular, all-purpose flour for this recipe? I have never tried a cracker recipe before, but I imagine any other flour might fall apart pretty easily. Also, what kind of hot pepper did you use? Is that a seasoning or an actual pepper you diced up? So much snacking to do and so little time. I wish I had found this recipe sooner!

    • Thanks, Seema! I used all purpose flour. The pepper is aleppo pepper…milder than cayenne or crushed red pepper. But you could use either of those, too, depending how spicy you want it. Or leave out hot pepper entirely. I hope you try it….they’re really good!

      • Thank you so much for your suggestions! The Aleppo pepper is a much better option than the other hot peppers I would have otherwise chosen. And I am happy to report these as the biggest hit at the last get together I served them at over the weekend! Paulette, Thank you so much for all your help and such a yummy recipe!

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