Parmesan Herb Chicken
Parmesan Herb 🌿 Crackers
These crackers are super simple and there’s something you can make these when you wake up in the mornings as you do it all the food processor. Then all you do is roll out and put it in the Refrigerator. The dough will sit in there for about 2 to 4 hours, so you can go ahead and get the rest of your things done.
You can use fresh Parmesan and grate it yourself or you can buy the regular Kraft pre-grated cheese and just put in probably another couple tablespoons. Are used fresh herbs out of my garden or use rosemary a little bit of time and you could also add oregano.
I liked both the 1/8 inch crackers and the 1/4 inch crackers. You just have to watch the time for the different thickness. You want them to be a little crunchy and lightly browned. They should snap no matter what the thickness is.
I know my oven so I know to turn my crackers 1/2 way through the baking time. You might want to set the timer for 5 minutes less and take a look in case you need to add more baking time.
Ingredients
1 1/2cups of flour
1/2 Cup of Parmesan
1 Tbsp Garlic pepper
1 tsp Ground black pepper
4 Tbsp Assorted herbs
2 tsp Lemon Zest
4 Tbsp Fresh Lemon juice
6 Tbsp cold butter
4 Tbsp Cream cheese
Throw all in a food processor and pulse at first then continue to mix all ingredients but only until The Dough forms into little beads then turn off.
Gather the dough, divide in 1/2 roll into logs make sure your logs end up being the size that you want your cracker to be. You can look at both ends and keep squishing about the ends until you get the desired size you want your cracker.
Wrap the logs with plastic wrap and place in the refrigerator for 2 to 4 hours before slicing and placing them on a baking sheet.
Bake at 325 degrees. Slice logs to your desired thickness. Place each slice on a parchment paper lined baking sheet, you can also use a silicone mat. They can be placed close together as they do not spread as they bake. 16-18 for the 1/4 inch crackers and 12-15 for the 1/8 inch crackers.
These crackers are super simple and there’s something you can make these when you wake up in the mornings as you do it all the food processor. Then all you do is roll out and put it in the Refrigerator. The dough will sit in there for about 2 to 4 hours, so you can go ahead and get the rest of your things done.
You can use fresh Parmesan and grate it yourself or you can buy the regular Kraft pre-grated cheese and just put in probably another couple tablespoons. Are used fresh herbs out of my garden or use rosemary a little bit of time and you could also add oregano.
I liked both the 1/8 inch crackers and the 1/4 inch crackers. You just have to watch the time for the different thickness. You want them to be a little crunchy and lightly browned. They should snap no matter what the thickness is.
I know my oven so I know to turn my crackers 1/2 way through the baking time. You might want to set the timer for 5 minutes less and take a look in case you need to add more baking time.
Ingredients
1 1/2cups of flour
1/2 Cup of Parmesan
1 Tbsp Garlic pepper
1 tsp Ground black pepper
4 Tbsp Assorted herbs
2 tsp Lemon Zest
4 Tbsp Fresh Lemon juice
6 Tbsp cold butter
4 Tbsp Cream cheese
Throw all in a food processor and pulse at first then continue to mix all ingredients but only until The Dough forms into little beads then turn off.
Gather the dough, divide in 1/2 roll into logs make sure your logs end up being the size that you want your cracker to be. You can look at both ends and keep squishing about the ends until you get the desired size you want your cracker.
Wrap the logs with plastic wrap and place in the refrigerator for 2 to 4 hours before slicing and placing them on a baking sheet.
Bake at 325 degrees. Slice logs to your desired thickness. Place each slice on a parchment paper lined baking sheet, you can also use a silicone mat. They can be placed close together as they do not spread as they bake. 16-18 for the 1/4 inch crackers and 12-15 for the 1/8 inch crackers.
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