Here are some really good shortbread crackers with herbs. I found this recipe here, and decided to give them a try.
Making these fits in with my tirade about ridiculously expensive crackers at the local high-end, rip-off supermarket, which I’d sooner smash in the face than shop at.
Lest I digress too much, these crackers are super-easy to make, and my wife and friends thought they were quite good. They’re maybe best topped with a good cheese or spread, like carrot-greens pesto.
What you’ll need:
- 5.5 oz. flour
- 4.5 oz Parmesan cheese, grated
- 2T finely chopped rosemary leaves
- 0.5t salt
- 0.25t cracked black pepper
- 4 oz room-temperature butter
- Whole leaves of herbs for decoration—I used thyme.
What to do:
Add the flour, cheese, rosemary, salt and pepper to a food processor vessel.
Cut the room-temperature butter into cubes, and add to the
processor. Pulse to combine into a crumbly
If the mixture seems too dry, add a teaspoon of water and pulse again.
Put the dough on a lightly-floured surface and knead gently to mash it together. I think at this point if you knead it roughly for awhile, it may make the crackers more robust (but I’m not sure). Shape into a ball, wrap it in plastic wrap and refrigerate for an hour.
After an hour passes, heat your oven to 350 degrees F, line a baking sheet with parchment paper, and spray it with cooking spray.
Roll out the dough on a floured work surface to about 0.25-inches thick.
If you’re using herb leaves for the tops of your crackers, distribute them over the dough and roll them into the dough. Or, you can cut the shapes and press the herbs into each cracker.
Use a cookie cutter to cut out whatever cracker shapes you want. Mysteriously, we we seem to not have a simple, round cookie cutter at our home.
Transfer the shortbread cut-outs to the baking sheet and bake for 10-15 minutes, or until just turning golden. Let them cool on the sheet before trying to remove them. They’re fragile when hot.