Parmesanpeppercrackers Recipes

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

PARMESAN CHEESE CRACKERS

Steps:

• In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy. Add the flour, cheese, and pepper and mix at low speed until blended. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) Remove the dough from the refrigerator about 30 minutes before rolling out.
• On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick. The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers. Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork. Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid.
• Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes. As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven). Let cool on the pan, then gently separate the crackers with your hands. They will be slightly fragile. Cut the figs in half and serve with the crackers.

PARMESAN CRACKERS

Steps:

• Preheat oven to 350 degrees Farenheit or 180 celcius.
• Line a baking pan with parchment paper.
• Sift flour into a bowl.
• Stir in Parmesan and parsley.
• Add egg yolk, olive oil and 2 tablespoons water.
• Stir well until combined.
• Turn dough onto floured surface and knead until smooth.
• Divide dough into two portions.
• Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
• Use a 5 centimeter fluted cutter to cut out crackers.
• (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
• Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
• Repeat this process with the remaining portion of dough.

PARMESAN CREAM CRACKERS

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with parchment paper, or lightly dust with flour.
• Put flour,salt,cheese and butter in bowl of food processor;pulse until flour and butter are combined.
• Add about 1/4 cup cream or half-and-half and let machine run a bit: continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed.
• Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier).
• Score lightly with a pizza cutter, sharp knife or pastry wheel if you want to break crackers into square or rectangles later on.
• Sprinkle with salt or topping of choice.
• Bake until lightly browned, about 10 minutes.
• Cool on rack; serve warm or at room temperature or store in an airtight container for a few days.