The Parmesan and Rosemary Thins Recipe These savory crackers are light and elegant, and are equally good served as an appetizer before a meal or after dinner with cheese.
4 tbsp unsalted butter, softened and diced
1⁄2 cup all-purpose flour, plus extra for dusting
2oz (60g) Parmesan cheese, finely grated
freshly grated black pepper
1 tbsp chopped rosemary, thyme, or basil
1 Place the butter and flour in a bowl, or in the bowl of a food processor.
2 Rub together with your fingertips or pulse-blend until the mixture resembles crumbs. Add the Parmesan, black pepper, and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough.
3 Turn the dough out on to a lightly floured work surface and knead briefly to help it amalgamate, then wrap it in plastic wrap and chill for 1 hour.
4 Preheat the oven to 350°F (180°C).
5 Turn the dough out on to a lightly floured work surface and knead briefly to soften slightly.
6 Roll the dough out to 1⁄2in (2mm) thick and cut out the thins with the cookie cutter.
7 Place on 2 non-stick baking sheets and bake in the top of the oven for 10 minutes, then turn them over and continue to bake for 5 minutes, until lightly browned.
8 Remove from the oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool. STORE The thins will keep in an airtight container for 3 days.
|Parmesan and Rosemary Thins Recipe|