Parmesan Cream Crackers

This is my 50th recipe. Can you believe that?! It’s a good one too. I never knew you could make crackers at home. Not only that but I never knew it would take mere minutes. Mike helped me make these and I think he was a bit skeptical but they quickly received an “eff yes” nomination. I’m not sure they turned out like they were supposed to but they are delicious. I’m also not sure if we were supposed to eat the whole tray but … well, let’s just say that didn’t happen either. These crackers are a bit chewy, a bit cheesey with a bit of awesome cracker crunch. Add a touch of sea salt to the top before baking and they’re perfect. Coming in under 20 minutes total to make, they’re also great for appies or a hostess party! I have yet to try them with gluten free flour but I don’t expect that to be a problem. Brown rice flour would probably be perfect.

INGREDIENTS
1 cup Flour – All Purpose
1/2 tsp Salt
1/2 cup Parmesan Cheese – Finely Grated
4 tbsp Butter or Non-Dairy Alternative
1/4 cup Half and Half Cream

METHOD
– Preheat oven to 400 degrees Fahrenheit.
– In the bowl of a food processor, put the flour, salt, parmesan cheese and margarine. Pulse until combined, try not to over mix. If you don’t have a food processor, combine by hand in a bowl. Add the cream and put on low mix until it forms a dough. If the mixture does not fully combine, add 1 tsp of cream at a time more until it’s a nice dough.
– On a lightly floured surface, roll out the dough until it’s about 1/4 inch thick. Slice into 1- 1.5 inch squares and put on lightly floured baking sheet about 1/2 inch apart.
– Poke a few holes in each cracker, sprinkle lightly with sea salt and bake for 12 minutes or until golden brown. They should puff up and shrink a bit. Mine didn’t but they were still awesome.

NUTRITIONAL INFO
Serves 3-5 – Makes 30-50 crackers. I got 50. Nutritional info is for 40 (4 servings) just to average it out.
Weight Watchers points per serving – 6
Calories – 242.9
Fat – 11.8g
Fibre – 0.8g
Sodium – 620.3mg
Carbohydrates – 25g
Protein – 8.9

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