Rosemary Parmesan Cheese Refrigerator Crackers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon coarse salt
• 1 pinch pepper
• 2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1 cup finely grated parmesan cheese
• 5 tablespoons sour cream
• 1 large egg , lightly beaten

Recipe

• 1 combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. add butter; pulse until mixture resembles coarse meal. add cheese; pulse until combined. add 1 tablespoon of the sour cream at a time, pulsing each time to combine. process until dough comes together and is well combined.
• 2 transfer dough to a work surface. shape dough into a 2-inch-wide log. wrap with plastic wrap, and refrigerate for at least 24 hours.
• 3 heat oven to 325°f
• 4 slice chilled log into 1/4-inch-thick slices. transfer slices to a parchment-lined baking sheet. dip a sprig of rosemary into egg , and place in center of a cracker slice; repeat with remaining rosemary and crackers. bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. transfer to a rack to cool. crackers may be made a day ahead and kept in an airtight container at room temperature.