cheeney2426
Oct 2, 2019

Rosemary & Parmesan Crackers (with recipe)

9 comments

Edited: Oct 3, 2019

 

 

Missed crackers on keto so here are two different thickness crackers made with parmesan, rosemary, cheddar and of course ultra fine fibreflour. Used a pasta maker to roll them out. Tried with cream cheese and with cheddar and they were delicious. Will see how well they last and retain crispness and update on site.

Have updated with recipe. I don't generally measure ingredients so had to go back and work out how much I used of ingredients and measure them to put them up on site. Also problem with no numbers left on oven :(

Ingredients:

100g ultra fine fibreflour

28g parmesan (finely grated)

30g mature cheddar cheese (finely grated)

20g butter

1/2 tsp garlic powder

1/2 tsp onion powder

2 tsps of fresh rosemary (cut up finely)

1 tsp fresh thyme (cut up finely)

1 tsp dried oregano

salt (1/4) tsp

1/2 tsp mustard powder

 

Mix all dry ingredients in a bowl set aside. Cut up the butter into small pieces and add to dry mixture. Rub between fingers until butter is incorporated rather like crumble topping. Add small amounts of water until you have a firm dough. Knead for a few minutes.

To get a really crispy texture the dough needs to be extremely thin. I used a Marcato 150 Atlas pasta maker but any pasta maker will do. Cut dough in two. Treat as you would pasta, flatten, flour and put through 0 setting of machine, flour again and repeat through to mark 6. This will give you a very thin piece. Use whichever cut out tool you have, I used a metal ring and a fluted edge smaller one. Use fork and mark centres then add any seeds you wish as topping. For larger crackers (in picture) I used 0 to 4 setting.

Lightly grease two baking trays and arrange on tray.

Place in oven on moderate setting for around 15 mins. Turn tray half way through cook time. Turn up heat towards the end just to brown but only for couple of mins.

I have a fan assisted electric oven but the numbers are partially rubbed off. Have tried to find online but without success. I think it may be 125 fan assisted, 145 C, 280 F.

I made a version of these a couple of months ago but rolled out dough with rolling pin. They were tasty but didn't have the snap the others do. Out of all the thinnest could pass, in flavour, for the cracker thins that are being sold.

 

 

 

 

 

Gillian Shannon
Oct 2, 2019

Hurry, hurry, hurry

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cheeney2426
Oct 3, 2019

Just added recipe...sorry for delay but made by eye and not measurements so had to go back and measure. I hope you enjoy them!!

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Taylor
Oct 2, 2019

Can’t wait for recipe. Look fantastic. Brilliant idea using pasta maker😀

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cheeney2426
Oct 3, 2019

I've added recipe. Really hope you enjoy them!!

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Taylor
Oct 4, 2019

Thank you, is 6 the thinnest setting on your pasta machine, mine goes up to 9, don’t know if that is standard or not. Really looking forward to making these.

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cheeney2426
Oct 4, 2019

@Taylor Hi, the setting I used was 0-6 but that is not the highest. I just found 6 was pretty thin so just put through rollers from 0,1,2...up to 6 and they should be same as hopefully pasta machines are standard size. Otherwise just keep putting through rollers until you feel they are thin enough. Hope you have fun making and eating of course :)

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Cambria Davies
Oct 2, 2019

Looking forward to the recipe, mine have always been too fragile. The pizza roller is the key, maybe. Thanks, Gerry

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cheeney2426
Oct 3, 2019

Hope you enjoy them. I had to go back and measure everything to share on site as I work from eye but after all the lovely people on here sharing their wonderful recipes I have to try and get used to measuring. Hope you enjoy them. They are not fragile but very solid....even the thins ones which really come quite close in taste to the cracker thins being sold.

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Taylor
Dec 19, 2019

Finally got around to making these. Absolutely scrummy. I used some as a Blini replacement with smoked salmon and creme fraiche. Made a few cheese straw twists with the bits left over after cutting out and also very, very tasty. Thank you.

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