Ok folks, last day of this cheese set of crackers. Today it’s the fourth and final one of the bunch and a classic combination at that: parmesan and rosemary. Yes, I did save the obvious one until last. It’s just that good.
So you take that basic pie-like dough, throw in some grated parmesan and some chopped fresh rosemary, a bit of pepper and chile flakes, and give a few turns with the mixer, just enough to blend. And like the preceding recipes, roll the dough super thin, cut into cute shapes and bake until crispy and golden brown. If you like, you can sprinkle a bit more parmesan on top for a little layer of extra cheesiness. I prefer fresh rosemary but dried works fine too – just use half as much.
I chose a cutter for this one that I’ve had for years and don’t think I’ve ever used. I seem to remember it being called a “Lorna Doone cutter” which is odd because that’s not the Lorna Doone shape at all and I’m not even sure that’s really a thing. I’m probably remembering it wrong. I’m very prone to impulse purchases and buying stupid things like cute cutters I’ll never use. Regardless, I really like the long, slender shape and it got me think that you don’t have to use a cutter at all for these crackers. If you have a fluted pastry wheel, a pizza cutter or even a sharp knife, they will all work perfectly to cut crackers. Fewer scraps too. Now there’s a thought.
Next week, we’re moving on to the second round of crackers. Get ready for some savory shortbread!
To start: base cracker doughs
Day 1: Cheddar Old Bay Crackers
Day 2: Blue Cheese & Fig Crackers
Day 3: Goat Cheese & Chive Crackers
PARMESAN & ROSEMARY CRACKERS
Makes about 5-6 dozen depending on how you cut the crackers
¼ batch cheese base cracker dough
2 ounces grated parmesan (about ½ cup)
1 ½ teaspoons finely minced fresh rosemary (or ¾ dried rosemary)
½ teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
- Into the bowl of a standing mixer, break the cool but pliable base dough into several small pieces.
- Add the parmesan and mix on low until the cheese just starts to work in – maybe 30 seconds or so. Do not overmix.
- Add the rosemary, pepper and chile flakes and mix on low until just combined, about another 30 seconds or so. Do not overmix.
- Between two sheets of lightly floured parchment paper or plastic wrap, roll 1/3 of the dough to about 1/8-1/16” thick. Repeat with the remaining dough. If the dough sticks to the pin, add a bit of flour or pop the sheet back into the fridge to chill.
- Slide the dough sheets onto a sheet pan and refrigerate until firm, at least 30 minutes or up to 2 days, tightly wrapped.
- Preheat the oven to 350°F and place the racks in the lower and upper thirds of the oven.
- Remove one dough sheet from the fridge, remove the top sheet of parchment/plastic wrap and cut shapes with a 1 ½” cutter (or any cutter/shape you like).
- Transfer shapes to a parchment lined sheet pan, ¼” apart. If you like, top with an additional pinch of parmesan.
- Bake for 7-8 minutes until golden brown and firm, rotating the pans front-to-back and top-to-bottom halfway through baking. Keep an eye on them – they go from perfect to burnt in seconds.
- Slide the parchment from the sheet pan and let the crackers cool on a wire rack.
- Crackers will keep, tightly wrapped, for 5 days.
- Do ahead: you have a bunch of options. Remember the holidays are stressful enough. Don’t add to it if you can help it.
- Base dough: refrigerate for up to 3 days or freeze up to 3 months
- Flavored dough: refrigerate for up to 3 days or freeze up to 3 months
- Rolled dough sheets: refrigerate up to 2 days or freeze up to 1 month (the thinner sheets are a little tougher to wrap tightly and have a tendency to dry out faster.)
STRESSCAKE 
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