Hi, I’m Laura. Today, I will show you a way to prepare rosemary cheddar crackers recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. 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 popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Rosemary cheddar crackers is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook rosemary cheddar crackers using 9 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Rosemary cheddar crackers:
- Take 8 oz sharp cheddar cheese, grated
- Prepare 1 oz parmesan cheese
- Prepare 1 cup all purpose flour
- Make ready 4 tbsp unsalted butter, chilled and cubed
- Get 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
- Take 1 tsp kosher salt
- Prepare 1/4 tsp ground black pepper
- Make ready 1/8 tsp paprika
- Take 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 dont have one, so I come up with this…
- Mixture should resemble crumbs
- 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’s going to wrap it up with this exceptional dish rosemary cheddar crackers recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
