Tuesday, January 20, 2009

Parmesan Crackers with Tarragon

Bake these in advance and add them to your cheese platter for a great big WOW effect!!

½ cup organic unsalted butter (1 stick) room temperature
4 ounces Parmesan cheese, grated, about 1 cup
1 ½ cup unbleached all purpose flour
¼ teaspoon salt
1 tablespoon chopped fresh tarragon

Place the butter into the bowl of a food processor. Add the cheese and process until creamy. Add the flour, salt and tarragon. Pulse until the mixture comes together to form a dough. You may add a few drops of ice water if needed to bring the dough together.

Place the dough onto a piece of plastic wrap. Use your hands to form a log about 12 to 13-inches long. Wrap the log in the plastic wrap and twist the ends to tighten the dough. Chill for at least 30 minutes in the freezer.

Preheat the oven to 350 degrees. Slice the log into ¼ to ½-inch rounds and place onto a baking sheet lined with a Silpat (or parchment paper). Bake until golden, about 20 to 22 minutes. Cool on a rack.

Yield: about 3 dozen crackers
Preparation Time: 10 minutes plus 30 minutes in the freezer
Cook Time: 20 minutes

Sources and Substitutions

Feel free to flavor the crackers with any fresh herb that you like. Thyme and basil work well. You can keep the log in the freezer and bake off just a few slices for evenings when those drive-by friends drop in for munchies.

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