John Myers
Parmesan Rosemary Crackers
The perfect parmesan rosemary crackers recipe with a picture and simple step-by-step instructions.
finely chopped :
- 1 tsp Coarse salt
- 0,5 tsp Ground pepper white
- 2 tsp Chopped rosemary
- 60 g Ice cold butter
- 60 g Grated Parmesan
- 60 g Cream, sour
- 2 tbsp Rosemary needles
- 1 Pc. Egg Whites
- Mix the flour, salt, pepper and chopped rosemary in a bowl. Add the butter in cubes.
- Knead with your hands, then add the Parmesan + cream, knead to a smooth dough.
- Shape the dough into a roll with a diameter of 5 cm and wrap it in foil. Place in the refrigerator for 24 hours or in the freezer for 30 weeks.
- Cut about 35 thin slices from the roll. Place on a baking sheet with baking paper.
- Dip the rosemary needles in whisked egg white and stick on the biscuits. Bake at 160 ° C for about 15 minutes.
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