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    You are here: Home / Appetizer / Rosemary Parmesan Sea Salt Crackers

    Rosemary Parmesan Sea Salt Crackers

    Posted by David (Doggy Daddy) · Leave a Comment

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    Jump to Recipe·Print Recipe
    I think Sean would love these crunchy snacks

    If you're a snacker, you'll love these crackers. They're great alone, with cheese and fig sauce, or whip up some hummus to dip them into. Any way you shake it, you know you have to bake it.

    With "artisan" crackers going for $7 and more in grocery stores, you'll feel great about making these tasty treats at home, for pennies on the dollar.

    Pasta flour, rosemary, and parmesan cheese are the main ingredients - the others you probably already have in your pantry.

    Jump to:
    • 🐶 Leela Storm's Suggested Pairings
    • 🍽 Kitchen Critique
    • ✔ Takeaways
    • 📖 Recipe
    • 💬 Comments
    rosemary leaves ready to be chopped
    Start with some fresh rosemary leaves

    Fresh rosemary is key here. It holds up to the bake and retains so much flavor. You'll want to chop up a little over one tablespoon of these guys. Don't skimp - you want the taste in every nibble.

    Leela likes cracker days because I make her a few without salt.

    ingredients for rosemary crackers
    Cracker ingredients all ready to go

    Check it: Tipo 00 flour, rosemary, salt, sugar, EVOO, water, and also some parmesan and Maldon which aren't shown... This is as simple as it looks.

    See what the finished dough looks like in the mixer in this video:

    Mix that shiz
    ball of rosemary cracker dough
    Finished mixed dough

    After combining all ingredients in a mixer, mix until the dough doesn't stick to the bowl. Take it out, knead it a bit, and form a ball like the one above. This should take around 10 minutes.

    rosemary cracker dough ball cut into four sections
    The cracker dough cut into four segments

    Next, use a bench scraper or knife to cut the ball into four sections. Now for each section into a somewhat flat, rectangle shape that makes it easier to move through a pasta roller or under a rolling pin.

    flattened dough in a rough rectangle shape
    Each segment is formed into a rectangle
    kitchenaid proline mixer with pasta attachment
    KitchenAid pasta roller attachment

    I use my KichenAid pasta roller attachment to roll the dough. It's thin, and I process it from the #1 setting to #4. I send it through #1 twice and sometimes three times, if it's rough, and pat it with a little bit of flour if needed after each pass through every setting.

    rolled cracker dough
    Rolled cracker dough
    rosemary cracker dough flattened and cut into strips
    One segment of dough cut with a pasta roller

    It looks real, real nice, right? See all the rosemary bits in there? Gonna be so tasty. You can use anything to cut the dough into strips - bar scraper, knife, even the edge of a plate. I like my pasta roller that has a rolled edge to give it a classy, artisan look. Hell, the stuff at Whole Foods doesn't look this good.

    pasta cutter oil brush maldon
    Brush, oil, and Maldon
    cracker slices with olive oil and maldon sea salt ready for oven
    Cracker pieces on silicone ready for the oven

    After the pieces are cut, they go onto a silicone baking mat that's set on a baking sheet, are brushed with extra virgin olive oil, and then topped with crumbled Maldon. Since Maldon is flaky, you take a small pinch and crush it between your thumb and forefinger as you top the crackers. This results in smaller pieces that won't give you "salt shock."

    Tip: hair brushes work much better than silicone brushes.

    You may notice I use a hair brush here. It's because it holds oil very well and transfers it to the dough when brushed - just like you'd expect. Silicone brushes are a waste of time for this. The oil doesn't transfer correctly and you'll end up stretching the dough. Do it right.

    By the way, the Amazon Basics baking mats I bought are one of the best cheap kitchen purchases I've ever made. They're non-stick, super easy to clean, and roll up for storage.

    rosemary sea salt crackers in skillet
    Finished rosemary sea salt crackers

    🐶 Leela Storm's Suggested Pairings

    • 🎵 Alabama Shakes: Sound and Color
    • 🍺 Bells Two Hearted Ale

    🍽 Kitchen Critique

    Check these babies out. Great browning, partially due to the parmesan, salt that sticks, and nicely distributed rosemary. After all, we're looking for "an equal amount of blueberries rosemary in each muffin cracker.” (Casino)

    I'd like to think I have these crackers perfected after trying multiple variations that included different, or no, amounts of olive oil and parmesan.

    The olive oil softens the dough a bit and also provides flavor. The finished crackers, which have to cool before eating (this is when they get crunchy) have a great snap and crunch but don't make your teeth feel like they're gonna break. This is due to the small amount of parmesan that's added.

    Too much parm, and they get softer - while still tasty, who wants a cracker that doesn't crack? No parm, and they are too crunchy.

    This is one time when crack isn't whack.

    rosemary sea salt parmesan crackers

    ✔ Takeaways

    • You'll save money by making these simple treats at home.
    • Leela loves cheese and crackers, and with this dish, she kills two snacks with one bite.
    • If you aren't a rosemary fan (for who the hell knows what reason) use another herb, like thyme, or spices. Make it your own!
    • I hope this becomes one of Sean's "crunchy snack" favorites 🙂
    Print

    📖 Recipe

    Rosemary Parmesan Sea Salt Crackers

    finished rosemary seasalt parm reg crackers[copyright david lewetag ii]
    Print Recipe
    Pin Recipe

    These make-at-home rosemary sea salt crackers will be a hit for all the snackers in your life.

    • Author: David (Doggy Daddy)
    • Prep Time: 30
    • Cook Time: 35
    • Total Time: 1 hour 5 minutes
    • Yield: 2 ¼ trays 1x
    • Category: Snack
    • Method: baking
    • Cuisine: American

    Ingredients

    Units Scale
    • 192 grams Tipo 00 flour
    • ½ cup water (cold is fine)
    • 1+ tablespoon finely chopped rosemary
    • 2 tsp salt
    • 1.5 tsp sugar
    • 3 Tbsp extra virgin olive oil, plus more for brushing
    • A few pinches Maldon for topping
    • ⅛ cup grated parmesan cheese

    Instructions

    Make the Dough

    1. Put flour, salt, sugar, rosemary, and parmesan in a mixing bowl and stir with a whisk to evenly mix
    2. Turn mixer on #2 speed and add half of the water
    3. Add the EVOO
    4. Add the rest of the water and mix until combined (dough will not stick to bowl)
    5. Knead the dough for a couple of minutes and form into a ball
    6. Cut the ball into four segments

    Cut the Cracker Pieces

    1. Press and flatten each segment into rectangular pieces
    2. Run each segment through a pasta roller, up to the #4 setting, lightly flouring between each roll
    3. Use a pasta cutter to cut cracker pieces from each rolled piece

    Make the Crackers

    1. Place a silicone baking mat onto a baking sheet
    2. Place each cracker piece onto the sheet, close together
    3. Brush each piece with EVOO
    4. Crumble pinches of Maldon over all pieces
    5. Place the baking tray into a 380º oven for 10-15 minutes, checking for color near the end
    6. Bring the baking tray out of the over and transfer crackers to a cooling rack for 10 minutes

    Notes

    This dough doesn't rise, so the cracker pieces can be close together.

    Set your timer for 8 minutes, then begin to watch the crackers so they don't burn. Browning is ok.

    Keywords: cracker, rosemary, parmesan

    Did you make this recipe?

    Please tag us at @thehotelleela on Instagram and hashtag it #thehotelleela!

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