Pecorino Crackers Recipes

HOMEMADE CRACKERS RECIPE

Steps:

• Preheat oven to 230C/450F. Place 2 baking trays in oven to heat.

SOURDOUGH CRACKERS WITH THYME, TRUFFLE, & PECORINO

Steps:

• Into a large mixing bowl, place the starter, flour, butter, thyme, pecorino, truffle salt, and pepper.
• Mix well and then knead a bit into a smooth, cohesive dough.
• Divide dough in half and shape each half into a rough rectangle. Wrap in parchment or plastic and refrigerate for at least 30 minutes.
• Preheat oven to 350°F with a rack in the center.
• Lightly flour a piece of parchment. Place one piece of the dough onto the parchment and lightly flour that, too.
• Roll out the dough to a thickness between 1/8- and 1/16 inch.
• Brush surface of dough with olive oil.
• Prick dough all over with a fork.
• Transfer the dough, still on parchment, to a baking sheet.
• Cut dough into rectangles or squares, about 1 1/4 inches per side.
• Sprinkle with flaky sea salt.
• Bake for 15 to 20 minutes, until the edges start to brown, turning the pan halfway through. Repeat with remaining dough.
• Cool before serving.

PECORINO CRACKER CRISPS

Steps:

• Heat oven to 350.
• Combine cheese, salt, pepper and butter in a bowl. Beat with a hand mixer until well combined.
• Add flour and beat until just combined.
• Turn dough out on to a sheet of plastic wrap, roll into a log shape and wrap well.
• Place into the freezer for 20-30 minutes.
• Remover from freezer and unwrap. Slice dough about 1/8 inch thick. About the width of an average cracker.
• Bake on a silpat or parchment paper on a cookie sheet for 12-15 minutes or just getting golden on the edges.
• Let cool on sheet after removing from oven for a few minutes then carefully remove with a spatula to serve or store.

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.

GIADA'S PECORINO CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter.
• Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
• Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes.
• Let cool on the baking sheet for a few minutes. Transfer to a serving plate.

PECORINO CRACKERS

Steps:

• Mix all ingredients together to form soft dough in Food Processor Remove dough and place in Saran Wrap and place ball of dough in refrigerator to Chill about 15 minutes. Remove dough and divide into 3 equal piles. Roll each pile into 9 inch log. Wrap each log in Saran Wrap and place in refrigerator for 1 hour (or a couple of days) Preheat oven to 350 degrees.*** Slice log into 1/3 inch slices and bake for approx 18 minutes. Remove from oven and cool. ****OR Saran Wrapped Logs may be over wrapped with foil and placed in freezer to be baked at a later time. Let logs thaw enough to slice and then bake.

KETO CRACKERS (2 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
• In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
• Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
• Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.

PECORINO CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.
• Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate.