Saturday, March 5, 2016

ROSEMARY, CRANBERRY, & PECORINO ROMANO CRACKERS

You can pay $9.00 to $11.00 for a box of artisan or specialty crackers and they are so easy to make at home. You can substitute raisins for the cranberries, Parmigiano cheese for the Pecorino, and you can add poppy or sesame seeds to the dough. Be creative and have fun. Pair these crackers with blue cheese, brie, or a sharp cheddar. They are even great alone. If you do not want to add the flaxseed meal, increase the flour by another ¼ cup (60 ml). 


1¼ cups (310 ml) all-purpose flour
¼ cup (60 ml) ground flaxseed meal
½ cup (125 ml) dried cranberries, finely chopped
3 T (45 ml) finely chopped hazelnuts or walnuts
½ cup (125 ml) grated Pecorino Romano cheese 
1 t (5 ml) finely ground black pepper
½ t (2 ml) sea salt
2 T (30 ml) minced fresh rosemary leaves
4 T (60 ml) cold unsalted butter, cut in cubes
⅓ cup (75 ml) whole milk
Sea salt, for sprinkling

Preheat oven to 375 F (190 C) degrees.

In a food processor, combine the flour, flaxseed meal, cranberries, nuts, grated cheese, black pepper, sea salt, and rosemary.
Add the butter and pulse for a few seconds.
Add the milk and process until the dough forms a ball.
You can add a little more milk if the dough seems too dry to form into a ball.

Turn dough out onto a lightly floured work surface.
Roll into a rectangle, a little thinner than ¼-inch (6 mm) thick.
Sprinkle with a little more sea salt and lightly roll once more with the rolling pin to secure the salt to the dough.
Cut the dough into strips and then into rectangles.

Transfer with a spatula to two baking sheets.
Dock the crackers with the tines of a fork.

Bake 10 to 12 minutes or until golden brown.

Makes about 35 to 40 crackers








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