Rosemary Cheese Crisps
Crispy savory cookies made with rosemary and two types of cheese, best enjoyed warm for optimal flavor.
Ingredients
all-purpose flour
1½cup
white cheddar cheese (shredded)
½cup
parmesan cheese (finely shredded, divided into 2 tbsp and ¼ cup portions)
¼cup plus 2 tbsp
fresh rosemary (chopped)
2 tsp
salt
1 tsp
fresh black pepper (freshly ground)
⅛tsp
unsalted butter (cut into ¼-inch pieces, chilled)
9 tbsp
sour cream
¼cup
extra virgin olive oil
2 tsp
large egg yolk
1
Instructions
1
Make the Dough
Add the all-purpose flour, cheddar cheese, 2 tbsp parmesan cheese, rosemary, salt, and pepper to a food processor and pulse to combine. Scatter the butter pieces over the flour mixture, then pulse until the texture resembles coarse cornmeal. Add the sour cream, olive oil, and egg yolk, and pulse until just mixed. Turn the dough out, shape into a round disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours until firm (up to 2 days).
2
Preheat the Oven
Position the oven rack in the middle of the oven and preheat to 375°F (approx. 190°C).
3
Roll and Cut
Place the chilled dough on a work surface dusted with a small amount of flour, and roll with a rolling pin to ⅛-inch thickness, dusting with flour as needed to prevent sticking. Use a 1¾-inch fluted round cutter to cut out as many rounds as possible from the dough, arrange them on an ungreased baking sheet, spaced ½ inch apart. Gather the dough scraps, re-roll, and cut again until all dough is used. Sprinkle a small amount of the remaining ¼ cup parmesan cheese over each cracker.
4
Bake
Bake one sheet at a time for 13 to 16 minutes until light golden. Transfer to a cooling rack to cool completely.
