Now for some reason, I didn't take enough "making of" shots or either I accidentally deleted them. However, the recipe is easy so have no fear. In the food processor, combine flour, salt, pepper and rosemary. Now, you know I didn't follow the recipe exactly. I reduced the cheese and amped up the rosemary and black pepper. I used kosher salt instead of table salt. Add the butter and pulse until the mixture looks like coarse meal. Add the cheese and pulse twice.
*Imagine shot of mixture in food processor bowl here*
Roll the dough into a log on a lightly floured surface. Wrap in plastic and refrigerate for at least three hours.
The rest is easy -- just slice and bake! I need more practice with making even thin slices. I added an extra sprinkle of black pepper before baking. The first batch was baked on a sheet pan with a Silpat.
They came out okay. They were a little soft and not as dry as I would have liked.
I baked the next two batches directly on a baking stone
. I used a fish spatula
to remove the crackers because they were a bit delicate when they were warm.
. I used a fish spatula to remove the crackers because they were a bit delicate when they were warm.
I liked these much better, but I suspect it's the cheese that's keeping me from getting that dry, crumbly cracker texture.
I tried some different shapes too.
These had a lot of flavor, but too much salt, even with me cutting back on the Parm. I'll be more careful with my kosher-table salt swap next time. I'd make these again, but they didn't sastisfy my black pepper Triscuit goal.
Tools of the trade:
