Ingredients
-
3/4
-
1
-
1
-
2
-
3
-
1
-
5
-
1
-
-
-
-
-
-
-
Directions
Rosemary Parmesan Cheese Refrigerator Crackers, Make the dough a day ahead and refrigerate Bake the next day for some fantastic, different and chic appetizers to go with drinks , We served these with pre-dinner drinks and they were a real hit with family and guests They became soft after the first night even though they were stored in an airtight container I would suggest freezing the raw roll, slicing and baking the evening of use , Make the dough a day ahead and refrigerate Bake the next day for some fantastic, different and chic appetizers to go with drinks
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Steps
|
1
Done
|
Combine Flour, Salt, Pepper, and Rosemary in the Bowl of a Food Processor; Pulse to Combine. Add Butter; Pulse Until Mixture Resembles Coarse Meal. Add Cheese; Pulse Until Combined. Add 1 Tablespoon of the Sour Cream at a Time, Pulsing Each Time to Combine. Process Until Dough Comes Together and Is Well Combined. |
|
2
Done
|
Transfer Dough to a Work Surface. Shape Dough Into a 2-Inch-Wide Log. Wrap With Plastic Wrap, and Refrigerate For at Least 24 Hours. |
|
3
Done
|
Heat Oven to 325f |
|
4
Done
|
Slice Chilled Log Into 1/4-Inch-Thick Slices. Transfer Slices to a Parchment-Lined Baking Sheet. Dip a Sprig of Rosemary Into Egg White, and Place in Center of a Cracker Slice; Repeat With Remaining Rosemary and Crackers. Bake Immediately, Rotating Sheet Once, Until Crackers Are Golden Brown and Firm in the Center, 25 to 35 Minutes. Transfer to a Rack to Cool. Crackers May Be Made a Day Ahead and Kept in an Airtight Container at Room Temperature. |
