Today’s recipe is another one born from the “what have I got lying around” files. I adapted the recipe from this cookbook that I bought a while back, called The Art of French Baking. It’s a gorgeous tome, and quite simple. I like how there are troubleshooting guides in the beginning as well. Here’s a photo of it. If you ever see this in a bookstore, definitely check it out.
Anyway, the original recipe is for parmesan crackers. I didn’t have any, so I substituted pecorino and added the rosemary, because it only had a little life left in it. They came out very nicely! Now, these aren’t crackers in the Cheez-it sense. They are crumbly, buttery little morsels very well suited to be eaten alongside a nice glass of red wine. They are also great for gifts, if you’re into the whole DIY movement that all the kids on Pinterest are always going on about.
A few notes on the recipe: I like to use a roll-pat to roll out dough on my surfaces. It makes it a lot easier to clean up, and is easier to store than a big old pastry board. It’s just a giant silpat, but the top is smoother and then bottom is designed to grip your countertop. Here’s a link: Roll’Pat.
Also, I had a thing of shredded pecorino in my fridge. Instead of using a knife or getting crazy about it, I just threw the whole thing (minus the packaging, of course) along with the rosemary into a small food processor and chopped it up until it was pretty fine. You want it to mix in easily with the flour and not be shredded and messing up the texture. The idea here isn’t to have a cracker with melty cheese in it, but rather a cheese flavored cracker.
Don’t add any salt to this recipe as the cheese is already pretty salty. You can always sprinkle a little sea salt over the top after they are done baking.
Rosemary & Pecorino Crackers
10 T unsalted butter, softened to room temperature or slightly softer
1 C sifted all purpose flour
1 C pecorino, grated or pulsed in food processor until pretty fine
3 T fresh rosemary, finely minced
1 egg, beaten
+ extra flour for rolling out
Preheat oven to 400 F. Line a sheet pan with parchment or a silicone liner.
In a big bowl, combine flour, butter, rosemary, and cheese. Use your (clean!) hands to combine the ingredients, smooshing out the butter as you do so. In a few minutes you should start to be able to form a ball with the dough. It’s still going to be a pretty loose, rough dough though. Put the dough on a flat surface for rolling out, first sprinkling a bit of flour to prevent sticking. Rub your rolling pin with a bit of flour as well. Roll out the dough to about 1/3″ thickness, give or take. Keep in mind that the thinner you roll them out, the less time they will need to bake. Cut your crackers out using a round cookie cutter, then place them on the sheet pan. I used a knife to lift them from the surface to the sheet pan, but you could also use a pastry cutter. Whatever you have around. Make a few little parallel cuts in the tops of the crackers, then brush the top of each one with the egg wash. Bake for 20 minutes, checking after 15 to see how they are doing.
Makes approximately 4 dozen crackers.