Friday, June 3, 2011

Parmesan and Herb Crackers

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Okay, I get that you probably have better things to do than sit around and bake crackers when you can buy them at the store, but hear me out. You know the satisfaction you get when you make something that's usually store bought and you feel so good about yourself? And then when you have other people try it and they agree that it's pretty awesome? Well that, my friends, is why you should make these crackers.

The thing I like about them is that they aren't as hard as store-bought crackers. They have a little bite to them, but they are also softer than you would expect. You can put whatever type of seasoning in them that your little heart desires. I made four different kinds since I like variety. Serve these with some cheese for a summer get-together and I promise you won't be disappointed. Happy Friday!

These are the spice combos I decided to use (minus the Thyme) from Dean and Jacob's. They're sold as bread dipping seasonings, but I thought they'd be a great addition in the crackers.

Printable Recipe

Makes about 75 crackers

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup freshly grated Parmesan cheese
  • 2 1/2 Tablespoon salted butter, cold, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1/4 tsp. of each seasoning of your choice

Preheat oven to 375 degrees F.

In the bowl of a food processor, combine the flour, cornmeal, salt, baking soda, Parmesan cheese and butter. Process until the mixture resembles coarse meal. With the machine running, add the buttermilk in a stream. Blend until the dough forms a ball within the mixing bowl.

Transfer the dough to a lightly floured work surface and knead for a few seconds. Cut the dough into four equal parts. Add 1/8-1/4 tsp. of the seasoning of your choice to one of the balls of dough. Do the same to the other balls of dough, switching spices if preferred. Lightly knead each ball until the herbs are incorporated. Wrap each ball of dough in plastic wrap and let rest at room temperature for 15 minutes.

Unwrapping one ball at a time, roll the dough out to 1/16-inch thickness. Use a 1-3/4-inch biscuit cutter to cut out the crackers and place them on a baking sheet (if you're like me you can improvise and use a shot glass to cut each circle out!). Imprint each cracker with the tines of a fork. Repeat until all the crackers and cut out. Bake for 12-15 minutes, until the cookies are golden and crisp. Keep a close eye on the crackers after 8 or 10 minutes. They brown quickly. Store in an airtight container for up to two weeks.

Source: Adapted from Joy the Baker

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