Crunch into Perfect Cheese-Pairing Crackers

Rosemary Cheese Crackers

Yields 60-80 pieces

Swap the rosemary for Herbes de Provence, Italian herbs or a Za’atar spice blend. For other shapes, use a cookie cutter or lightly score the rolled dough to break into pieces after being baked and cooled.

Ingredients

• • 1 1/2 cups (7 oz) all-purpose flour

• • 1/4 cup (1 oz) grated parmesan cheese

• • 1 Tbsp sugar

• • 2 tsp chopped dried rosemary or

• • 1 Tbsp fresh

• • 1 tsp baking powder

• • 1 tsp salt

• • 1/2 tsp mustard powder, optional

• • 1/8 tsp ground pepper

• • 1/3 cup dry white wine or water

• • 1/4 cup plus 1 Tbsp olive oil

• • Parmesan cheese

• • Flaked sea salt

Instructions

1. 1. In a medium mixing bowl, whisk the flour, cheese, sugar, rosemary, baking powder, salt, mustard and pepper.

1. 1. Add the wine and oil to the dry mixture, stirring to combine. Knead only until a smooth ball of dough can be formed. Use another tablespoon of olive oil if needed. Cover and refrigerate for one hour.

1. 1. Preheat the oven to 450ºF. Line two baking sheets with parchment paper.

1. 1. Divide the dough into quarters. On a floured surface, roll the first piece of dough into a thin 8-inch circle. Lightly brush with olive oil; sprinkle with cheese, salt or herbs; transfer to parchment paper; cut into 4 strips and then pieces. Bake these pieces as you begin to work on each following piece of dough.

1. 1. Bake for 7-9 minutes, until golden. Check after 7 minutes to prevent burning. Place on a cooling rack. Store in a tightly sealed container for 3 to 4 days.

Tip: Phoebe finds it easier to have two cookie sheets prepared and to work on one quarter of the dough (rolling and cutting) as she bakes, instead of first rolling and cutting the entire ball of dough, placing on 4 cookie sheets then standing around while they bake.