Parmesan Thins
From juels 15 years agoIngredients
- 1/2 cup all-purpose flour shopping list
- 5 tbsp. unsalted butter, softened shopping list
- 1 egg yolk shopping list
- 1 tsp. sugar shopping list
- 2/3 cup grated parmesan cheese shopping list
- pinch of salt (don't add too much salt, as the Parmesan is already salty) shopping list
- pinch (about 1/4 tsp.) of ground mustard shopping list
How to make it
- Put the flour in a medium bowl. Add softened butter and work the dough with the fork until flour is well incorporated and starts to come together (refer to pictures).
- Add the egg yolk, sugar, Parmesan, salt and mustard powder to the flour/butter mix. Work them in with the fork, until comes together nicely.
- Shape the mixture into a log. Roll it between the palms of your hands to help shape it. Wrap the log in foil or ceran wrap and chill in the fridge for 10 minutes.
- Preheat the oven to 400F. Cut the log into thin slices with a sharp knife (about 1/4 inch thick ).
- Arrange on a baking sheet lined with parchment. Dip a fork in flour and flatten the crackers with the fork prongs to give them a pretty ridged pattern (refer to pictures).
- Bake for 10 minutes, or until the crackers are crisp and lightly golden.
- Serve on their own, or with your favourite dip. Also great with soups. This recipe makes about 20 crackers.
The Rating
Reviewed by 25 people-
wow--this sounds heavenly, and I am thinking that this would be an excellent complement to my Ultimate Broccoli Soup! I will try these very soon....maybe tonight....LOL
foodie4eva in Vero Beach loved it -
yummmmy, Juels!
sunflower48386 in White Lake loved it -
Oh my. This is killing my South Beach Diet resolve. These look fantastic!
babsalaba in Syracuse loved it
The Groups
-
Party Food
316 members -
Luv The Snackage
30 members -
FROM SCRATCH
149 members -
Appetizers And Dips
271 members -
101 A Cheese Place
146 members -
Companys Coming
121 members -
Cheese Lovers
102 members -
Appetizers A Gogo
45 members -
All Things Cheese
77 members -
Quick N Easy Dishes
40 members
Reviews & Comments 27
-
All Comments
-
Your Comments