Hello, I am Joana. Today, I’m gonna show you how to make rosemary cheddar crackers recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rosemary cheddar crackers Recipe
Rosemary cheddar crackers is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Rosemary cheddar crackers is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have rosemary cheddar crackers using 9 ingredients and 15 steps. Here is how you can achieve it.
The ingredients needed to make Rosemary cheddar crackers:
- Get 8 oz sharp cheddar cheese, grated
- Prepare 1 oz parmesan cheese
- Get 1 cup all purpose flour
- Get 4 tbsp unsalted butter, chilled and cubed
- Take 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
- Prepare 1 tsp kosher salt
- Prepare 1/4 tsp ground black pepper
- Make ready 1/8 tsp paprika
- Prepare up to 3 or so tbsp ice cold water
Steps to make Rosemary cheddar crackers:
- Add all the ingredients except for water
- The original version is using a food processor but I don’t have one, so I come up with this…
- Mixture should resemble cbs
- At this point I got to continue by hand
- Add the ice water a tbsp at a time and pulse just until a dough come together
- Get your hands dirty lol
- Turn the dough onto a large piece of plastic wrap
- Form into a disk
- Refrigerated for like an hour or so, till is firm
- Preheat oven to 375°f. Prepare a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a thin rectangle, anywhere from 1/8 to 1/4 inch thick
- Use a pizza cutter to get 1 inches squares, make a hole in the center of each cracker to avoid excess puffing during baking.
- Bake for 12-18 minutes, until edge begins to brown. Allow to cool completely before packing on a tin can or airtight plastic bags
- One on the left took 15 minutes and the right was 18 min but I think they were too dry and almost burned a little
- Just an update. People like the toasted ones better than the 15 min baked
So that is going to wrap this up with this distinctive dish rosemary cheddar crackers recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
