Icebox Crackers
Makes roughly 40 crackers
Homemade crackers are a great trick to have up your sleeve. The doughs freeze beautifully, and need only be sliced and baked to produce a unique and impressive bite to serve along with drinks or before dinner.
Parmesan Rosemary Crackers #
- 1 1/2 c. Flour
- 1 tsp. Salt
- A pinch of white pepper
- A pinch of cayenne pepper
- 1 heaping tablespoon of very finely minced fresh rosemary
- 6 tbsp. Butter, chilled and cut into small pieces
- 2 c. (5 oz.) finely grated Parmesan cheese, plus extra for topping
- 1/2 c. + 2 tbsp sour cream
To the work bowl of a food processor, add the flour, salt, pepper, cayenne and rosemary. Pulse to combine. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the cheese and pulse to combine. Add 1 tbsp of 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 board. Shape it into a 2-inch diameter log. Wrap it tightly in waxed paper and chill for 24 hours. The dough can be wrapped in plastic wrap and frozen at this point. Thaw in the refrigerator before using.
Preheat the oven to 325 F. Slice the chilled log into 1/4-inch slices and lay the slices on a parchment-lined baking sheet. Sprinkle each slice with a pinch of grated Parmesan. Bake, rotating the sheet halfway through cooking, until the slices are golden and firm in the center (about 30 minutes). Transfer to a rack to cool.
These can be made the day before and stored, after cooling, in an airtight container.
Gruyère Thyme Crackers #
- 2 c. Flour
- 2 tsp. Salt
- A pinch of cayenne pepper
- 1/2 tsp. Freshly ground black pepper
- 3 tsp. Finely chopped fresh thyme, plus additional for garnish
- 6 tbsp. Butter, cut into pieces and chilled until very cold
- 2 c. Finely grated Gruyere
- 1/2 c. + 2 tbsp. Milk
- 2 egg whites, lightly beaten
- A pinch of cayenne pepper
In the work bowl of a food processor, add the flour, salt, cayenne, black pepper and thyme, and pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the cheese and process until the dough comes together and is well-combined.
Transfer the dough to a board. Shape it into a 2-inch diameter log. Wrap it tightly in waxed paper and chill for 24 hours. The dough can be wrapped in plastic wrap and frozen at this point. Thaw in the refrigerator before using.
Preheat the oven to 325 F. Slice the chilled log into 1/4-inch slices and lay the slices on a parchment-lined baking sheet. Dip a small sprig of thyme in egg while and place on each slice. Bake, rotating the sheet halfway through cooking, until the slices are golden and firm in the center (about 30 minutes). Transfer to a rack to cool.
These can be made the day before and stored, after cooling, in an airtight container.
Blue Cheese-Hazelnut Crackers #
- 4 oz. (or 1 1/2 cups) hazelnuts, toasted and skinned.
- 1 1/2 c. Flour
- 8 tbsp. Butter, cut into pieces and chilled until very cold
- 6 oz. Blue cheese (Stilton or Roquefort)
- A pinch of cayenne pepper
In the work bowl of a food processor, add the hazelnuts and pulse until finely ground. Add the flour and cayenne and pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the cheese and process until the dough comes together and is well-combined.
Transfer the dough to a board. Shape it into a 2-inch diameter log. Wrap it tightly in waxed paper and chill for 24 hours. The dough can be wrapped in plastic wrap and frozen at this point. Thaw in the refrigerator before using.
Preheat the oven to 325 F. Slice the chilled log into 1/4-inch slices and lay the slices on a parchment-lined baking sheet. Bake, rotating the sheet halfway through cooking, until the slices are golden and firm in the center (about 30 minutes). Transfer to a rack to cool.
These can be made the day before and stored, after cooling, in an airtight container.
Curried Cheese Crackers #
- 1 1/2 c. Flour
- 1 tsp. Curry powder
- A pinch of cayenne pepper
- 8 tbsp. Butter, cut into pieces and chilled until very cold
- 1/2 cup finely grated Parmesan, plus extra for topping
- 2/3 cup finely grated white cheddar
- 1 tbsp. Blue cheese (Stilton or Roquefort)
- 1 tbsp. Lemon juice
In the work bowl of a food processor, place the flour, curry powder and a pinch of cayenne. Pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the cheeses and lemon juice and process until the dough comes together and is well-combined.
Transfer the dough to a board. Shape it into a 2-inch diameter log. Wrap it tightly in waxed paper and chill for 24 hours. The dough can be wrapped in plastic wrap and frozen at this point. Thaw in the refrigerator before using.
Preheat the oven to 325 F. Slice the chilled log into 1/4-inch slices and lay the slices on a parchment-lined baking sheet. Sprinkle each slice with a pinch of grated Parmesan. Bake, rotating the sheet halfway through cooking, until the slices are golden and firm in the center (about 20 minutes). Transfer to a rack to cool.
These can be made the day before and stored, after cooling, in an airtight container.