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.
Homemade crackers are my new favorite thing to make. Just made some this weekend with Besan (chickpea flour) and parmeasan cheese. Delish!! Really so easy to make.