Parmesan Rosemary Crackers

Crackers, salty biscuits, cheese cookies... Who doesn't love them? I prefer them fresh baked and made with fresh ingredients. These crackers took first place in my rating for salty biscuits! I replaced all purpose white flour with black wheat flour so that we can eat them without being conscience stricken. However, you can prepare them with white flour.

Parmesan Rosemary Crackers

Adapted from Martha Stewart

Ingredients:
for 15 crackers:
3/4 cup black wheat flour
1/2 tablespoon sea salt
a big pinch of white pepper
the leaves of a small bunch of rosemary
3 tablespoons butter
1 cup freshly grated Parmigiano Reggiano cheese
5 tablespoons sour cream
1 eggwhite

Combine flour, salt, white pepper and rosemary in the bowl of a food processor and pulse to combine. Add butter, pulse until mixture resembles coarse meal. Add cheese and pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined. 

Transfer dough to a work surface. Shape dough into a 5-centimeters-wide log. Wrap with plastic wrap and refrigerate for 2 to3 hours in the freezer, or for 24 hours in the refrigerator.

Heat oven to 180 degrees Celsius. Slice chilled log into 7-8-centimeters-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white and place in center of a cracker slice. Bake for about 25 minutes, or until crackers are golden brown and firm in the center. Transfer to a rack to cool.

Transfer dough to a work surface. Shape dough into a 5-centimeters-wide log. Wrap with plastic wrap and refrigerate for 2 to3 hours in the freezer, or for 24 hours in the refrigerator.

Heat oven to 180 degrees Celsius. Slice chilled log into 7-8-centimeters-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white and place in center of a cracker slice. Bake for about 25 minutes, or until crackers are golden brown and firm in the center. Transfer to a rack to cool.