Rosemary and Parmesan Crackers Recipe

Michelle Murphy

120g Parmesan cheese cubed

150g plain flour

2 tsp fresh rosemary (leaves only), OR 1 tsp dried

1 tsp salt

Large pinch white pepper

60g butter chilled and cubed

160g sour cream

Place cheese in TM bowl and grate 5 sec / speed 9. Set aside.

Place in TM bowl flour, rosemary, salt and pepper mix 10 sec / speed 7.

Add butter and mix into the dry ingredients 10 sec / speed 7

Add Parmesan cheese and sour cream and combine 5 sec / speed 7

Empty the sticky dough onto a sheet of baking paper and form it into a tightly rolled log approx. 5cm in diameter. Wrap the baking paper tightly around it and allow to set in the fridge for a minimum 4 hours or in the freezer for 2 hours.

When ready to bake, pre heat the oven to 180°C and line a cookie sheet. Using a sharp knife, slice the log into crackers approx. 2 to 3mm thickness and lay each onto the cookie sheet. Bake for 25 to 30 mins, turning them over at the 15 min mark. Check that the crackers have slightly darker edges and are cooked in the centre. Allow to cool on a wire rack.

Notes

Keep a close eye on them towards the end of cooking time. Some of the crackers on the outside edges of the cookie sheet are ready before the central ones. Remove these if so to prevent burning.

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