Parmesan Cream Crackers Recipes

PARMESAN CREAM CRACKERS

Steps:

• Heat oven to 400 degrees.
• Line a baking sheet with parchment paper, or lightly dust with flour.
• Put flour,salt,cheese and butter in bowl of food processor;pulse until flour and butter are combined.
• Add about 1/4 cup cream or half-and-half and let machine run a bit: continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2 inch thick or even thinner, adding flour as needed.
• Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier).
• Score lightly with a pizza cutter, sharp knife or pastry wheel if you want to break crackers into square or rectangles later on.
• Sprinkle with salt or topping of choice.
• Bake until lightly browned, about 10 minutes.
• Cool on rack; serve warm or at room temperature or store in an airtight container for a few days.

PARMESAN CREAM CRACKERS

Steps:

• Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling, optional
• Heat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, 1/2 teaspoon salt, cheese, and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

PARMESAN CRACKERS

Steps:

• In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
• Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

CREAM CRACKERS

Steps:

• Preheat the oven to 350°F.
• Use an ungreased cookie sheet.
• Combine the flour, salt, sugar and baking powder in a bowl, stirring with a fork.
• Slowly add the cream while continuing to stir; mix well until the dough holds together in a ball (if the dough is still too crumbly, add another tablespoon of cream).
• Turn the dough onto a lightly floured surface and.
• roll it out to a thickness of about 1/8 inch.
• Using a cookie cutter or a large drinking glass, cut the crackers into 3 inch rounds.
• Place the crackers on the cookie sheet, and prick the center of each cracker twice with the tines of a fork.
• Bake on one side for 8 minutes, turn the crackers over with a metal spatula, and bake for 6 to 8 minutes more, or until the crackers have several golden spots and are slightly colored on the edges.
• Remove and place on a rack to cool.

PARMESAN CHEESE CRACKERS

Steps:

• In a mixer fitted with a paddle attachment, cream the butter until smooth and fluffy. Add the flour, cheese, and pepper and mix at low speed until blended. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 2 hours. (The recipe can be made up to this point and kept refrigerated up to 2 days in advance.) Remove the dough from the refrigerator about 30 minutes before rolling out.
• On well-floured parchment paper, roll out the dough into a rough rectangle, a little less than 1/4-inch thick. The dough will be somewhat delicate and may crack in places, but you can just push the edges together with your fingers. Carefully transfer the dough to the cookie sheet and prick evenly all over with a fork. Cut with a pizza cutter or a knife into 1 1/2-inch squares, making a grid.
• Bake in a preheated 375 degree F oven, just until the crackers turn golden, 15 to 20 minutes. As they come out of the oven, run your pizza cutter or knife again along the grid to separate the crackers (the edges will have baked together a little bit in the oven). Let cool on the pan, then gently separate the crackers with your hands. They will be slightly fragile. Cut the figs in half and serve with the crackers.

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.