Rosemary Cheese Crisps

These are delightful savoury crackers, great for snacking. There's two types of cheeses used, Cheddar and Parmesan, and chopped fresh rosemary, one of my favourite herb! I have two pots of rosemary plants growing in my little potted garden, and I can smell their lovely scent each time I water the plants, or simply touch them with my fingers, love doing that! 

I've used salted butter and have omitted the salt, taking into consideration that the cheeses are already salty. The dough has to be refrigerated for at least two hours to firm up before rolling and cutting into shapes. Sprinkle some finely grated Parmesan cheese over each cracker before baking. I don't have to tell you how the kitchen smells while these are baking, so cheesy nice!

Crispy, salty and cheesy with the fragrance of rosemary. They are perfect for snacking, and especially nice with a cup of warm tea.

I have baked them a few minutes longer for crispier bite!

Rosemary Cheese Crisps
(adapted from "The Good Cookie", Tish Boyle)
1-1/2 cups all-purpose flour
1/2 cup grated white Cheddar cheese
1/4 cup plus 2 tablespoons finely grated Parmesan cheese, divided
2 teaspoons finely chopped fresh rosemary
1 teaspoon salt (omit salt, used salted butter)
1/8 teaspoon freshly ground black pepper
9 tablespoons cold unsalted butter, cut into 1/4-inch pieces (use salted butter)
1/4 cup sour cream
2 teaspoons extra-virgin olive oil
1 large egg yolk

special equipment :
1-3/4 inch scalloped round cookie cutter

1. Place the flour, Cheddar cheese, 2 tablespoons of the Parmesan cheese, the rosemary, salt, and pepper in the bowl of a food processor and pulse until combined. Scatter the butter pieces over the flour mixture and pulse until the mixture resembles coarse meal. Add the sour cream, olive oil, and egg yolk and pulse just until blended. Turn the dough out onto a work surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least 2 hours until firm (or up to 2 days).
2. Position a rack in the center of the oven and preheat the oven to 375F.
3. Place the chilled dough on a lightly floured work surface and, using a rolling pin, roll it out to a thickness of 1/8 inch, sprinkling it with flour as necessary to prevent sticking. Using a 1-3/4-inch scalloped round cookie cutter, cut out as many rounds as possible from the dough and arrange them 1/2 inch apart on ungreased baking sheets. Reroll the scraps and cut out more crackers until all the dough is used. Sprinkle a small amount of the remaining 1/4 cup Parmesan cheese on top of each cracker.
4. Bake the crackers, one sheet at a time, for 13 to 16 minutes, until light golden brown. Transfer the crackers to a wire rack and cool completely.

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I'm linking this post to :
Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe.

and

I'm sharing this post with :

Cook-Your-Books #19 @ kitchen flavours

and 4th Dec is National Cookie Day! Thanks to Louise for this info! I'm linking this post to "Cookbook Wednesday @ Months of Edible Celebrations" which I'm sharing this book "The Good Cookie" by Tish Boyle for this week.