Delightful on their own or served with soup or a cheese platters, these are go-to, easy gift for the holidays. To make a spicy version, add tabasco to the mix. You can also flavor them with cumin seed, celery seed or fennel seed instead of, or in addition to, the herbs. We demoed these at our December 6, 2013 event at Brookside Gardens. Makes four dozen small crackers. Recipe from Cuisine at Home.
1½ C shredded parmesan
1½ C flour
1 stick butter
1/4 C finely chopped parsley, dill, fresh chives, fresh chervil, or a combination of these herbs
1/4 t salt
3 T heavy cream
coarse salt for garnish (optional)
In food processor, pulse first five ingredients until clumps form; add heavy cream and process until dough forms a ball around the blade. Remove from food processor and roll on a lightly floured surface into an oval shape. Cut the oval into quarters lengthwise and roll each quarter until it is about 1½ inches in diameter. Wrap in plastic wrap and refrigerate until you’re ready to bake them. They will keep in the refrigerator up to a week. They can be frozen for several weeks.
To bake: Preheat oven to 350. Line a baking sheet with parchment or non-stick aluminum foil. Remove the sticks of cracker dough and slice them into 1/4 inch thick rounds. Place on cookie sheet. Pierce lightly with a fork and sprinkle with optional salt garnish. Bake 10 minutes on one side. For crisper crackers, flip and bake another five minutes. Remove and cool. They will keep baked for a week, though they probably won’t last that long.