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Rosemary-Pecorino Crackers

Source of Recipe

From "The Back in the Day Bakery Cookbook" by Cheryl Day


Recipe Introduction

"These crispy, buttery crackers complement an ice-cold beer and make the perfect snack for Griff and me while we are watching football on a lazy Sunday afternoon. My nephew plays for the Philadelphia Eagles, so I watch with my team jersey on!"

List of Ingredients

â—¦ 8 tablespoons (1 stick) unsalted butter, at room temperature
â—¦ 1 cup grated Pecorino Romano cheese
â—¦ ½ teaspoon dried rosemary, finely chopped
â—¦ ½ teaspoon fine sea salt
â—¦ ½ teaspoon coarsely ground black pepper
â—¦ 1 ¼ cups unbleached all-purpose flour


Recipe

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter for 1 minute. Add the cheese, rosemary, salt, and pepper, turn the mixer to low, and mix until just combined. Continuing to mix on low, add the flour and mix until the dough comes together in large clumps, about 1 minute.

Turn the dough out onto a lightly floured surface and press it into a ball, then roll it gently into a 9-inch-long log. Wrap in plastic wrap and refrigerate it for at least 1 hour, or up to 3 days.

When you are ready to bake the crackers, position a rack in the middle of the oven and preheat the oven to 350° F. Line a baking sheet with parchment. Remove the dough from the refrigerator and unwrap it. Slice it into â…œ-inch-thick rounds and place them on the prepared baking sheet, at least 1 inch apart for even baking. Bake the crackers for 18 to 20 minutes, until lightly brown on the edges; rotate the sheet halfway through the baking time. Cool the crackers completely. Store in an airtight container for up to 1 week.

Makes 24 crackers




• Tip:
This is a great make-ahead dough; you can freeze it for up to 3 months. When you want some crackers, just pull the log out of the freezer and defrost it for 3 to 4 hours in the refrigerator, then slice and bake.