Martha Stewart’s recipe for Rosemary and Parmesan Icebox Crackers are really very easy but require an eye for detail. After you slice the crackers, she recommends pasting a sprig of rosemary on each cracker using egg white as adhesive. If you have ever baked with me – you know I’m not very precise – so I had to call in my friend Andrew to help. Like the other recipe’s for homemade crackers, I highly recommend making some in advance and having them for impromptu guests. They will surely be impressed!
Martha Stewart’s Rosemary and Parmesan Icebox Crackers
- 3/4 cup flour
- 1 teaspoon salt
- 2 teaspoons rosemary, finely chopped – plus sprigs for garnish
- 3 tablespoons butter, cold and cut into small cubes
- 1 cup parmesan, finely grated
- 5 tablespoons sour cream
- 1 large egg white, beaten
In a food processor, pulse the flour, salt, pepper and rosemary together to combine. Add the butter and pulse until it becomes a course meal. Add cheese and pulse until combined. Add one tablespoon of sour cream at a time, pulsing together until the dough comes together. Place onto a floured surface and shape into a 2 inch wide log. Wrap with plastic and chill for 24 hours.
Slice the crackers in 1/4 inch slices. Use the egg white as an adhesive to garnish the cracker with a sprig of rosemary. Bake at 325 degrees until golden and firm.