Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, rosemary cheddar crackers. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

These crackers are super crunchy and salty, perfect for when the snacky crave hits. For puffed crackers, leave as is. Brush lightly with egg white; sprinkle with salt (if using).

Rosemary cheddar crackers is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Rosemary cheddar crackers is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have rosemary cheddar crackers using 9 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Rosemary cheddar crackers:

1. Take 8 oz sharp cheddar cheese, grated
2. Take 1 oz parmesan cheese
3. Make ready 1 cup all purpose flour
4. Make ready 4 tbsp unsalted butter, chilled and cubed
5. Take 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
6. Take 1 tsp kosher salt
7. Prepare 1/4 tsp ground black pepper
8. Prepare 1/8 tsp paprika
9. Make ready up to 3 or so tbsp ice cold water

Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper. Following the instructions above, refrigerate, slice and bake the crackers. This recipe is so simple and quick to make!

Steps to make Rosemary cheddar crackers:

1. Add all the ingredients except for water
2. The original version is using a food processor but I don't have one, so I come up with this…
3. Mixture should resemble crumbs
4. At this point I got to continue by hand
5. Add the ice water a tbsp at a time and pulse just until a dough come together
6. Get your hands dirty lol
7. Turn the dough onto a large piece of plastic wrap
8. Form into a disk
9. Refrigerated for like an hour or so, till is firm
10. Preheat oven to 375°f. Prepare a baking sheet with parchment paper.
11. On a lightly floured surface, roll the dough into a thin rectangle, anywhere from 1/8 to 1/4 inch thick
12. Use a pizza cutter to get 1 inches squares, make a hole in the center of each cracker to avoid excess puffing during baking.
13. Bake for 12-18 minutes, until edge begins to brown. Allow to cool completely before packing on a tin can or airtight plastic bags
14. One on the left took 15 minutes and the right was 18 min but I think they were too dry and almost burned a little
15. Just an update. People like the toasted ones better than the 15 min baked

I didn't have fresh rosemary or parmigiano reggiano, so I substituted finely grated marbled cheddar cheese and dried rosemary ground in a mortar and pestle. I also added in some dried dill weed, a little onion powder, garlic powder, and some black pepper. The crackers were a hit with my family! In a large bowl combine the discard, olive oil, salt and half the rosemary. The batter should be smooth without any visible oiliness.

So that is going to wrap this up for this exceptional food rosemary cheddar crackers recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!