PARMESAN AND THYME CRACKERS
Provided by Ina Garten
Categories appetizer
Time 1h10m
Yield 30 to 36 crackers
Number Of Ingredients 6
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 CREAM CRACKERS
Crackers can be made with just flour and water (as in water crackers, or matzo), but like almost everything else, they're better with richer ingredients. These are typically made with butter, oil, and milk or cheese, or both, along with flavorings like seeds, herbs and spices. I like a simple, flakey, buttery cracker, often with cheese. This could stem from my childhood addiction to Cheez-Its. Once you get the hang of it, which will take exactly one try, play around. You might skip the cheese and add freshly chopped rosemary or thyme to the dough. Swapping pepper for salt as a topping makes a difference. Or top with minced garlic or onion, sesame or poppy seeds, or whatever is on your favorite commercial cracker. In every case, you are going to make it better.
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 20m
Yield About 4 servings
Number Of Ingredients 6
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 a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for 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 sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
- Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 11 grams, Sodium 203 milligrams, Sugar 1 gram, TransFat 0 grams
PARMESAN CRACKERS
These are dainty little cheese crackers with a pungent, meaty, Parmesan edge. It is that extra step of browning the crackers in a hot oven that lends them so much character. It caramelizes the cheese, giving it an earthy, almost porcinilike intensity. That and using good Parmigiano-Reggiano are the secrets to success. The technique, no rolling pin necessary, is child's play. The result is resolutely adult -- especially when you serve them with wine.
Provided by Melissa Clark
Categories snack, crackers and chips, appetizer
Time 2h20m
Yield 40 crackers
Number Of Ingredients 3
Steps:
- In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
- Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams
PARMESAN AND SESAME CRIMPLE CRACKERS
I made these for dinner guests and everyone enjoyed them. Cooking them in batches takes a little long but if you have a few oven trays it would be faster. These could could serve these unusual crackers after dinner (supper) with cheese, dried fruit, nuts and wine. I served the with cheese and grapes. The recipe comes from a book called 100 favourite cakes and biscuits by Alison Holst
Provided by Chef floWer
Categories Breads
Time 1h15m
Yield 80 Crumple-crackers
Number Of Ingredients 10
Steps:
- Heat oven to 160°C (150°C fanbake), with the rack just below the middle.
- Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough.
- Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them.
- Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage.
- Flavour develops fully after about 12 hours.
Nutrition Facts : Calories 22.7, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 67.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.3, Protein 0.8
RUSTIC SESAME PARMESAN CRACKERS
These delicious crackers really come together pretty quickly! You can certainly omit the sesame seeds if you wish, or sub for pumpkin or chia seeds. Omit the parmesan, or sub for cheddar or pepper jack. The recipe can easily be doubled!
Provided by Stefanie Bouchard
Categories Crackers
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.
- 2. Put the flour, sugar, and salt into a food processor, pulse until well mixed. Add 2 tsp of sesame seeds and the parmesan cheese. Pulse again until well blended.
- 3. Add the oil and the water over top of the dry ingredients and pulse until a tacky, crumbly dough comes together. Turn out onto a lightly floured work surface.
- 4. Pat dough down with hands into a rough rectangle shape, then roll out until about 1/8 inch thickness. Give a light sprinkling of sesame seeds and salt, and then lightly roll over the dough again to press seeds and salt into the dough.
- 5. Use a ravioli cutter or a pizza cutter or a sharp knife to cut into your desired cracker shape.
- 6. Using a spatula, lift and arrange onto your baking sheets, leaving a bit of space between each cracker.
- 7. Bake for 10-13 minutes, take out of the oven when the crackers just start to turn golden brown.
- 8. Remove crackers from baking sheet to cool. Store completely cooled crackers in a zip top bag or a sealable container to keep crunchy.
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5/5 (22)Total Time 2 hrsCategory SnackCalories 86 per serving
- In the bowl of an electric mixer, dissolve the yeast and the honey in the warm water. Let it sit for 10-15 minutes, until the yeast activates and a foam cap forms.
- Mix in the salt and the sesame oil. Using the dough hook attachment, incorporate the whole wheat flour and all but a handful of the bread flour. Knead until a smooth, elastic dough develops. Keep adding more flour if necessary. Incorporate the sesame seeds. Remove the bowl from the mixer, cover and place in a warm place for 1 hour to proof.
- Cut the dough into 4-6 pieces. Flatten each piece with your hands or a roller to about ¼ - inch thick. Cover the dough pieces with a piece of plastic wrap and let relax for 15 minutes. Roll each piece out to #6 setting on the KitchenAid pasta roller attachment, which is about 1/64 inch or about 0.5 mm thick (see notes).
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