Thursday, November 18, 2010

Cheese & Rosemary Shortbread Crackers

Today's post is one of the simplest and quickest savory snack crackers that were a lovely complement to the Roasted Butternut Squash & Apple Soup that I made last weekend.  I discovered this recipe on Style at Home.com,  The only change I made to the original recipe was that I used a Quattro Formaggio blend of shredded cheese, instead of white cheddar.  If there had been white cheddar in my fridge, I would have used it. The four-cheese blend, that I buy at Trader Joe's has Fontina, Asiago, Parmesan and Mild Provolone cheese.



Fortunately, we have a healthy rosemary bush in our yard. I chopped a couple of sprigs of rosemary to equal about two teaspoons.  Thyme would be a nice substitute, too.

In a bowl, I measured about 1-1/4 cups of shredded cheese. To that I added 3/4 cup of unbleached flour, 1/2 teaspoon cracked black pepper and 1/4 teaspoon of coarse salt.

...and 1/2 teaspoon of dry mustard

I also decided to kick up the flavor with a pinch of Cayenne....
...and then the finely chopped rosemary.


You need a stick of softened unsalted butter. Yes, one stick. (That's why homemade crackers taste so good).  You can use a hand-mixer, your own hands if you wish. I use my stand mixer, because it makes my life a little easier. I need that, because of my crazy work schedule!
Begin, by beating the butter until smooth.  Now add the dry ingredients to the creamed butter...

..and gently blend until combined.   You don't want to overbeat it!
 That's good...

Next, tear a large piece of plastic wrap....

Dump the dough onto the plastic wrap and pat the dough together...
...and start to shape the dough into a log.  I'm going for an oblong shape. Round is good, too.
Chill this for at least two hours, but you can make these a few days ahead.  I took a shortcut and popped the dough into the freezer for an hour. Preheat the oven to 325F. 

 
Slice the log into 1/4-inch rounds (or oblongs.. or squares) and place rounds 2 inches apart on a parchment paper-lined baking sheet. 

 Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes.

Be prepared for the aroma of cheese, and savory goodness!

Allow them to cool completely. If you can.

VERDICT:  These are super easy to make.  If you hoard cheeses as much as I do, you can switch around different blends to create your own combination that you like best.  The crackers are very tender, though. They're not as dense as other crackers I've tried.  I'd describe these are resembling Parmesan Crisps.  In other words, I'm not 100% sure that these crackers are dense enough to support slathering cream cheese and red pepper jelly on them-- which is one of my biggest indulgences.  Still, these disappeared very fast. They're addicting, I promise you.  They are buttery, and the cheese gave a nutty and salty flavor.  The rosemary was subtle and the cayenne added a subtle heat. My family kept filching them, include Yours Truly.  My co-workers enjoyed them.  


...and they are kind of cute as a soup garnish.

The printable recipe is at the bottom of this post.  I'm making this short and sweet, because I'm feeling as though a cold might be trying to get the better of me.  Hopefully, with some rest, I can get started with my own Thanksgiving prep work-- and I hope to upload some more recipes I made last week.

One more week until Turkey and all the fixin's. Wheeeeeeeeeeeeeeee!




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23 comments:

Kimberly Peterson said...

Mmmm.. yumm... these look absolutely delicious!!! Can I have some, please????

T.W. Barritt at Culinary Types said...

Wow - your photos are just brimming with savory aromas!

bellini valli said...

You're really getting your new camera to shine Debby. Love all of the photos. Perhaps my own camera could be accidently run over in the driveway...repeatedly:D

Lisa said...

Yummy. Already printed! Thank you so much. I make a savory cheese dough with olives in the middle. These remind me of them but, well, flat and without the olives. lol Can't wait to try them.

Cathy said...

I'll take a savory cracker over a cookie most days of the week! These look fantastic, Debby, and would be perfect with a salad or bowl of soup.

Velva said...

Can you say I need a glass of wine to enjoy with these savory and buttery crackers? Love it.

Joanne said...

I love love love finding savory applications for traditionally sweet treats! These sound like the perfect soup cracker!

Please Do Not Feed The Animals. said...

These look amazing. Quite a posh dinner party recipe, I think.

ARLENE said...

These look wonderful! So photogenic and, I'm sure, delicious.

Kate said...

I love savory crackers! Perfect timing as I am making the soup...yum! I can hardly wait for dinner.

Patti said...

I am so making these! It's so funny because I was just thinking about cheese crackers today when my son was begging for Cheezits. I thought a nice homebaked cheese cracker would be nice to add to the pre Thanksgivnig dinner snacks. These would be perfect!!

Patti said...

I forgot to add...I wanna know more about the gadget you're chopping your Rosemary with!

Monica H said...

They look so tender and flaky!

I just had a thought...you said that if you were to slather cheese on them the cracker would probably fall apart. I wonder if you could soften the cheese and pipe it on, then dab a bit of jam on that?

BTW, Always nice chatting with you on the telephone. I hope you get some rest and feel better soon.

~Monica

Katherine Jane said...

They look great!! I really need to get a mezzaluna, or the tool you use? What is it called? Chopping parsley and such can be tiring... :)
Any recommendations would be great!

Thank you,
http://katherinejanes-recipes.blogspot.com/

Carole said...

Yum! Like the idea of adding some cayenne.

Hope you can keep that cold at bay.

tasteofbeirut said...

These look just delicious and (I am thinking) perfect to take to a party as a gift too~

Allie said...

Rosemary is so stinking good in anything. It just fills up your mouth with such amazing flavors! I can only imagine how it tastes in these crackers. I bet that would be so good in a Caesar salad! I hope you're feeling better.

Debinhawaii said...

I was just craving cheese crackers--these look so buttery and good. I fear I would eat way too many of them. ;-)

From the Kitchen said...

These look absolutely delicious! Having them around for a nibble or two would be perfect--and we are enjoying lots of soup these days that would welcome them!

I'd say you've nicely gotten the hang of the new camera. I'm still working with mine but getting a little better with each "snap".

Still enjoying your adventures with Monica in SF!!

Best,
Bnnie

From the Kitchen said...

Me again! Re the spiced pumpkin balls, I serve them alongside the cranberry sauce. I use the smaller side of the baller and they are just right for popping in one's mouth whole!! What can I say, everything goes better with wine!!

Enjoy!

Best,
Bonnie

Kim said...

Debbie - I confess to hoarding cheeses. In fact, my cheese drawer is always so full that it is exploding. However, a girl has got to be equipped with various amounts of cheese, right?
These crackers looks delightful and I'm sure that my family and I could make very quick work of them!
I hope that you and your family have a wonderful and tasty Thanksgiving!!

bella (roz) said...

These crackers would be absolutely perfect with some of the soups of fall and winter that we are all making!

Jenn said...

I am going to make these today!!