These Parmesan cheese crackers are made with fresh Rosemary. They are easy and delicious and a great addition to any appetizer dish. They are also a nice gift from your kitchen.
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Makes about 24 crackers
¾ cup (96 grams) white all-purpose flour
1 tsp. coarse black pepper
1 tsp. fresh Rosemary leaves – chopped
4 TBS unsalted, softened butter cut into cubes
1 cup (100 grams) grated Parmesan cheese
¼ cup (62.5 ml) heavy cream
Mix the flour with the pepper and Rosemary in a bowl. Add the cubed butter and with clean hands work it into the flour. Use your finger tips and work it until it has the consistency of crumbs. Add the cheese and get rid of the lumps with your fingers (if you have any). Add the cream.
Mix all the ingredients with your hands until you have uniform dough. Do not over mix. Divide the dough in two and form two logs. Wrap them in plastic wrap and refrigerate them for a minimum of three hours or up to two days.
Heat the oven to 325 degrees F (160 C).
Remove the crackers from the fridge and slice them into 1/8th slices. Place them on a lined cookie sheet (these will not spread so they do not have to be too separated from each other). Bake for about 20 minutes until the crackers brown. Remove the crackers from the oven and allow them to cool on the sheets for a few minutes. Don’t worry it they are still a little soft. They will harden as they cool down. Move them to a cooling rack and cool down completely and serve.
2 crackers – CALORIES 54.48; FAT 3.84 grs (sat 2.37; mono 1.04; poly 0.16); PROTEIN 1.76 grs ; FIBER 0.13 grs; CARBS 3.25 grs; CHOLESTEROL 11.44 mg; IRON 0.22 mg; SODIUM 52.28 mg; CALCIUM 40.45 mg
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