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parmesan cheese crackers recipe

Written on Friday, September 2, 2016 | 8:28:00 PM




Makes about : 6 cups of crackers

Ingredients : 
- 1 cup (140 g) brown rice flour (see Tip)
- 1 cup (145 g) sweet rice flour
- 1 teaspoon kosher salt, plus more for sprinkling
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 7½ ounces Parmigiano-Reggiano cheese, finely grated (about 3½ cups)
- 4 to 6 tablespoons ice water
- 1 large egg white, lightly beaten

Tip : I recommend using a finely milled brown rice flour, like Bob’s Red Mill brand, for the best texture.

Preparation Method :
1) In the bowl of a food processor, combine the rice flours and the salt and pulse to combine. Add the butter and the Parmigiano and pulse until very well combined. Add 4 tablespoons of the ice water and pulse until the dough is just wet enough to come together when squeezed. Add up to 2 tablespoons more ice water if necessary. 

2) Tip the dough onto a work surface and form it into a disk. Cut the disk in half. Wrap one half in plastic wrap and refrigerate it.

3) On a piece of parchment, roll the other piece of the dough out to a scant ⅛-inch thickness. Use a fluted pastry wheel to cut the dough into ¾-inch-wide strips. Then cut the strips in the other direction to make ¾-inch squares. Use the flat end of a wooden skewer to poke a hole in the center of each square. Transfer the dough squares, still on the parchment, to a baking sheet and freeze until firm, about 15 minutes. Repeat with the remaining dough. Preheat the oven to 350°F.

4) Brush one sheet of crackers with the egg white and sprinkle with salt. Use an offset spatula to gently break the seasoned crackers apart, and space them about 1 inch apart on a parchment-lined baking sheet. Bake until the crackers are puffed, set, and browned on the bottom, 15 to 18 minutes. (Make sure to cook them well so that the finished crackers are crisp.) 

5) Transfer the baked crackers, still on the parchment, to a cooling rack. Repeat with the remaining frozen crackers. Store the cooled crackers in an airtight container at room temperature for up to 5 days or freeze them for up to a month.

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