I have often stared at a lump of parmesan cheese sitting in the fridge, getting staler by the day. I have wondered if I could simply turn it into parmesan crackers by grating it and adding a little flour? I'm one step closer, having found a simple cheese cracker recipe from my favourite food blog, Smitten Kitchen (original recipe here). I made a few adjustments according to Berliner supermarket supply, but also because I converted the measurements to European ones. These goat cheese and rosemary crackers turned out great. If we don't eat them before Sunday (they are addictive!), they will be served at our big Easter brunch!
Cheese crackers (About 80 crackers)
200g (400ml) coarsely grated goat's cheese, cheddar or similar
4 tbs organic butter
100ml organic whole wheat flour
100ml organic wheat flour
2 tsp tomato puree
1 tsp dried, finely cut rosemary
A pinch of sea salt
Preheat your oven to 175°C. Combine all ingredients in a bowl and knead together until it's a solid lump. If the dough is very soft, chill it in the fridge for 30 to 45 minutes to make it easier to roll out and cut into shapes.
Flour the surface lightly where you will roll out the dough, also dust some flour on the rolling pin. Roll the dough so it's a few millimetres thick. Use a cookie cutter to make cute shapes, or improvise and use the rim of a glass or even the cap of a thyme jar, like I did. (For a rolling pin I used a bottle of prosecco that I washed clean. After all this moving around we seem to not need as many gadgets to get by!)
Transfer the crackers to a baking tray lined with non-stick parchment and bake for 12-15 minutes on the middle rack or until they are barely browned.
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