Free Online Recipes
 |  

Sign Up login
 
 

Parmesan Black Pepper Crackers Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Parmesan Black Pepper Crackers

Category   Appetizers
Sub Category   None

Ingredients
1 1/2 cups all-purpose flower
1 cup grated parmesan
2 tablespoons ground black pepper
1 teaspoon kosher salt
6 tablespoons cold unsalted butter
2/3 cup sour cream
 

Instructions
Place flour, parmesan, salt and black pepper into the bowl of your mixer or food processor to combine (pulse or stir). I used 2 tablespoons of fresh coarsely ground black pepper. Next time I make them I will do the same, however theses crackers are seriously black peppery – it may be a bit strong for some. I happen to love black pepper and thought the flavor was great; it’s probable that fresh ground pepper will make a stronger flavor, so if you’re not a black pepper lover cut back just a little. Cut the unsalted butter in to 1/2-inch cubes and add it to the flour. Pulse or mix. Add sour cream and mix until combined. Remove mixture from the bowl and turn it out on a clean work surface. Knead a few times to make sure any dry bits are incorporated. Divide the cracker dough into 2 or 3 parts and shape each into a log. Wrap each well in plastic wrap and refrigerate for at least one hour or up to two days. I let mine sit over night.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Remove the first log from the refrigerator and unwrap. With a sharp knife cut into thick rounds. Cut them in to 1/4-inch crackers or thinner if possible. Rotate the log as you slice to help maintain the round shape. Continue on and cut through the other logs. Place cracker rounds onto the prepared baking sheets leaving about 1/4-inch of space in between.
Bake for 10-12 minutes until golden brown. Rotate the sheet halfway between. I actually rotated everything half way between and baked them just a little longer. The thickness of the crackers as well as your oven will vary the time. My old oven fluctuates in temperature a bit – cooking time really does vary for me. After about 7 minutes I flipped each cracker in order to get an even golden tone. The cracker side faced the baking sheet browns first.
Tightly store for a couple of days at room temperature – but these crackers were best eaten fresh! We ate them with Roasted red pepper and olive cream cheese dip as well as with cottage cheese; any creamy dip would compliment the bite of these nicely.


Originally Submitted
3/13/2011





0 Out of 5 from 0 reviews

You can add this Parmesan Black Pepper Crackers recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.