Again with the crackers.

Last night was not really too much of a flop. I think I finally got these the way I wanted them. Made the same way as Deb from Smitten Kitchen did except for one thing: I substituted buttermilk for the cream. It gave the crackers a slight tang that they were missing using the cream.

Now if only my butter had been colder. They are a little on the tough side where the others were light and flaky. Still rather tasty, though.

Parmesan Crackers
Adapted from Smitten Kitchen, who adapted it from Mark Bittman.

1 cup all purpose flour (unbleached is what I always use)
1/2 cup parmesan or other hard cheese
1/2 teaspoon salt
4 tablespoons butter, cold
1/4-1/3 cup buttermilk
seeds, course salt, etc, for garnish

Cover a half sheet pan with parchment paper.

Wisk together flour, cheese, and salt in a small bowl. Cut in butter (I used a wire potato masher. Again. It seriously works.) Add buttermilk and mix with a fork until dough forms. Form into a ball carefully so as to work the dough as little as possible. Refrigerate for 30 minutes.

Preheat oven to 400 degrees. Roll dough to 1/8 inch and cut with pastry (or pizza) wheel into desired size. Place individually on sheet pan and bake until browned, 10-15 minutes. Cool completely before eating.


A first attempt at what Smitten Kitchen’s Deb posted a bit ago.

Even using a can of grated cheese instead of the parmigiano reggiano that I have sitting in the fridge, the flavor is very, very good. I didn’t get them rolled out quite thin enough and that made them a little puffier than I’d rather them be, but they are sure some excellent eats for a mid-night, I-just-got-up-with-the-baby-and-I’m-starving snack.

I didn’t have a food processor so I did these like I do pastry: I took it to task with my wire potato masher. Worked pretty well.

I’ll be trying this again soon. Probably tomorrow. I have some cream I really, really need to use up.