Martha Stewart’s
Hors D’Oeuvres
Handbook
makes 20
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- Pinch of white pepper
- 2 teaspoons finely
- chopped fresh rosemary, plus extra sprigs for garnish
- 3 tablespoons very cold unsalted butter, cut into small pieces
- 1 cup (2 1/2 ounces) finely grated Parmesan cheese
- 5 tablespoons sour cream
- 1 large egg white, lightly beaten
Directions
Combine the flour, salt, pepper, and the chopped rosemary in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse meaL Add the cheese and pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until the dough comes together and is well combined.
Transfer the dough to a clean work surface. Shape the dough into a 2-inch-wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.
Heat the oven to 325° F. Slice the well-chilled log into1/4-inch-thick slices. Transfer the slices to a baking sheet. Dip a sprig of rosemary into the egg white and place it in the center of 1 cracker slice. Repeat with the remaining rosemary and crackers. Bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. (The crackers should not get too dark around the edges.) Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.
Notes
These homemade crackers are worth the effort. You can speed up the process by putting the log in the freezer.