HOMEMADE PARMESAN CRACKERS

The simplicity of the Canal House recipe inspired me to bake my own crackers. Man are they good! Cheese, buttery, and so easy to make... what more could I want from a recipe?

INGREDIENTS adapted from Canal House Cooking #6

  • 6 ounces Parmigiano-Reggiano
  • 1 cup flour ( GF golks I used Pamela's Gluten Free Bread Mix)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • pinch ground cayenne pepper
  • 4 tablespoons unsalted butter
  • ice water

Finely grate cheese and place in Kitchen Aid Mixer. (Equipment note:Canal House recommends making the dough in a food processor, but I don't have one. If you don't have a Kitchen Aid Mixer or food Processor, you could mix the dough with forks or a pastry cutter.)

Add flour, salt, pepper, and cayenne to the cheese. Stir to blend.

Add one tablespoon of butter at a time until dough is crumbly.

Slowly drizzle about 4 tablespoons of ice water into dough while mixing. Stop adding water when the dough can be formed into a ball.

Place ball of dough onto parchment paper. Flatten into a thick disk and wrap the dough up in the wax paper. Refrigerate for at least an hour or up to a day.

Preheat oven to 350 degrees.

Roll dough between two pieces of parchment until it is 1/8 inch thick. Use small cookie cutters to cut the crackers. 

Place uncooked crackers on a parchment lined baking sheet into the preheated oven.

Cook for 8-12 minutes until golden.

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