Rosemary Pecorino Romano Crackers

July 14, 2012

I had been wanting to make some crackers for a while, since I haven’t done so for years and years, but just hadn’t gotten around to it yet. Then last week, while I was chopping fresh rosemary for a fish rub during a cooking class at the Boulder Sur la Table, the fragrant smell overtook me and I thought ‘I need to bake bread. No – crackers!’ So I went out, bought some rosemary, and set about making some.

I love to make crackers with some kind of cheese for extra flavor, so I took a look at our cheese supplies, and determined that the pecorino romano would probably go best with rosemary. I decided to use a bit of olive oil, and to use milk instead of water for a richer taste. I really wasn’t sure how much rosemary to use, since it can be somewhat overwhelming, especially in dried form, but I threw in a tablespoon of minced leaves, and it worked just fine.

This was a bit of an unusual result for my making up a recipe for baked goods. Normally I have to tweak whatever it is I’ve done several times before I’m really happy with it. But these actually turned out great the first time! I think crackers, being so simple, are pretty forgiving. All you have to do to make these is mix the ingredients together, roll the dough out and cut it into pieces, and bake it with one break in the middle to brush with oil and sprinkle with coarse salt. So simple! Which is fortunate, because they’re so delicious, they end up disappearing in just a few days. On to the next batch!

I used some gorgeous Black Lava Hawaii Kai’s Palm Island Sea Salt from the Savory Spice Shop for the top of these, but you could use any coarse salt.

A bunch of white ingredients that don't photograph well

A bunch of white ingredients that don’t photograph well

Rosemary Pecorino-Romano Crackers
makes about 25 crackers

1+1/2 cup white whole wheat flour*
1/2 oz finely grated pecorino romano (or parmesan**)
1/2 tsp salt
2 Tbsp olive oil
1 Tbsp minced fresh rosemary
1/3 + 1/4 cup milk
1 tsp olive oil for brushing
coarse salt for sprinkling

*I bake with King Arthur White Whole Wheat flour, since it has more fiber than regular white flour. You should be able to use all white flour or a combination of white and wheat without any problems.

** Really any strong-flavored hard cheese will do. Omit the rosemary or use a different herb that goes well with whatever flavor you choose.

In a large bowl, combine the first five ingredients as well as 1/3 cup milk, and mix well. Add the additional 1/4 cup milk as needed, one Tbsp at a time, to form a very stiff dough (I used all 4 Tbsp).

Stiff Cracker Dough

Stiff Cracker Dough

Roll out the dough on a very floured surface (flipping the dough over a few times as you roll it, so that you can re-flour the surface as needed), to about 1/8 inch thickness (or a bit thinner if you’d like). Cut into squares 2 to 3 inches on a side. Place on two baking sheets sprayed with cooking spray.

Crackers ready for baking

Crackers ready for baking

Bake at 350 degrees for 10 minutes, then take the pans out, brush lightly with the 1 tsp of olive oil (more if you need it), and sprinkle with a bit of coarse salt. Return to the oven, and bake until crispy, about 15 more minutes (but check every 5 minutes!). Remove the crackers and cool on a rack.

Finished Crackers - YUM!

Finished Crackers – YUM!

Nutritional Information
(per cracker, 25 crackers per recipe, and made with King Arthur White Whole Wheat flour): 41 cals, 1.6 g fat, 0.7 g fiber

For other great baking recipes, check out the Love to Bake Global Carnival on The Family Feed!

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