Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, rosemary cheddar crackers. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Rosemary cheddar crackers is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Rosemary cheddar crackers is something which I’ve loved my whole life. They’re nice and they look fantastic.

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).

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

The ingredients needed to make Rosemary cheddar crackers:

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

Instructions 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 it up for this special food rosemary cheddar crackers recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!