Crackers have been my little obsession lately. They were actually what got this blog started, come to think of it.
I am indebted to a friend for recently pointing me to this recipe from Sugar, Spice & Bacon, which I followed with just a few minor adjustments. (Click on the link for Tara's excellent illustrated instructions.)
We all love these amazing crunchy cheesy discs that are perfect for nibbling! And they are so flavorful that even just one or two feels like a luxury. The rosemary flavor deepens as the crackers sit, so do resist eating them all at once. Since my last rosemary plant didn't make it, I was happy to find packaged fresh rosemary sprigs in the produce section of my supermarket.
I took these to a holiday treat exchange, for something out of the ordinary.
Cheddar Rosemary Crackers
- 1 stick unsalted butter, cut up
- 1 cup unbleached flour
- 1/4 cup whole wheat flour
- 1/2 t salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh rosemary leaves
Combine these ingredients in a mixer (or large bowl). Mix on medium-low speed till butter makes very small lumps.
- 2 cups loosely packed freshly grated medium cheddar cheese
- about 3 T. cold water
With the mixer on low, add water one tablespoon at a time until dough just comes together.
Divide dough in two portions. On a lightly-floured surface, roll each half into a log (approximately 1.5" in diameter). Wrap dough log in plastic wrap and refrigerate at least two hours.
Slice crackers 1/4″ thick and place on a baking sheet lined with parchment paper.
Bake 12 minutes, turn crackers over, and bake another 12 minutes. Cool on wire rack and store at room temperature in an air-tight container.