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Parmesan Cream Crackers

kept bytihleigh
recipe bySmitten Kitchen

Adapted from Mark Bittman

Maybe I’ve mentioned this before but I like The Minimalist column quite a bit for Bittman’s ideas and low-fuss approach to cooking, but when it comes to the execution of these ideas, I need a lot more detail to make them work. In this case, the recipe itself makes delicious crackers but I found rolling the crackers the recommended 1/2-inch thick to be still too thick, that they required docking to keep them from being little puffers and that I got the best browning from making them as individual crackers, not a large one scored. Below is the original recipe with my adaptations.

Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick

Note: Mine were the most crisp before they’d been kept in a container. If you’re baking them less than a day in advance, I think they can be left uncovered to maintain their best texture.


1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).



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