Thursday, March 12, 2009

Parmesan Cream Crackers

Always trying to make more food from scratch, I made crackers today. I started off from a recipe found in the New York Times and tweaked it a little bit, Parmesan Cream Crackers.

Here's the recipe as I made it:

1 cup whole wheat flour
1/2 tsp. salt
4 tablespoons unsalted butter
1/2 cup finely grated fresh Parmesan cheese ( I will actually use more next time)
1/2 cup whipping cream

1. Preheat oven to 400 degrees. Lightly dust baking sheet with flour.
2. Pulse flour, salt, cheese and butter in food processor. Add cream slowly until mixture holds together but is not sticky.
3. Roll out dough on a lightly floured surface until at least 1/4 inch thin, preferably thinner. Transfer to cooking sheet.
4. Lightly score with a knife into squares. Bake 10-12 minutes.

Parmesan Cream Crackers

These were a big hit in our house. The little guy almost climbed up on the table to get more.

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