I’m not a cracker eater. I could go through a loaf of bread, but crackers usually leave me cold.
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…
Add flour, sun-dried tomatoes, rosemary…
then 1 egg…
…mix, then knead into dough ball and refrigerate in plastic for an hour…
cut into strips…
Bake for about 15 minutes at 350. Really. Try it. Let me know what you think!
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
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.