Imported from the web

Parmesan Sun-Dried Tomato Crackers

Name: Parmesan Sun-Dried Tomato Crackers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 20 servings
Cuisine: American
Ingredients: 1.5 cup all-purpose flour (spooned and leveled; plus a little for flouring the work surface); 0.5 tsp kosher salt (plus more to sprinkle on the crackers before baking); 0.5 tsp dried oregano; 0.25 tsp red pepper flakes; 8 tbsp unsalted butter (cubed and softened to room temperature); 1 cup Parmesan cheese (shredded); 1 cup white cheddar cheese (shredded); 0.333 cup sun-dried tomatoes (finely chopped and drained); 2 tbsp milk

Recipe by Lexi

Imported by Starr2 on SeeMeCook

Crisp, cheesy crackers with sun-dried tomato, oregano, and a hint of red-pepper heat—the authors’ homemade “pizza Cheez-Its.”

20 servings42 minAmerican

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Ingredients

1.5 cup all-purpose flour (spooned and leveled; plus a little for flouring the work surface)
0.5 tsp kosher salt (plus more to sprinkle on the crackers before baking)
0.5 tsp dried oregano
0.25 tsp red pepper flakes
8 tbsp unsalted butter (cubed and softened to room temperature)
1 cup Parmesan cheese (shredded)
1 cup white cheddar cheese (shredded)
0.333 cup sun-dried tomatoes (finely chopped and drained)
2 tbsp milk

Steps

1
Preheat the oven to 375°F (190°C).
2
Add the Parmesan, white cheddar, kosher salt, oregano, red pepper flakes, flour, softened butter, and drained sun-dried tomatoes to a food processor. Pulse until the butter is broken into lentil-sized pieces.
3
Add the milk and pulse until incorporated. The dough should hold together when pressed between your fingers.
4
Turn the dough onto a lightly floured work surface and knead briefly, just until it forms a solid block. Lightly flour the surface as needed, then roll the dough into a roughly 20-by-15-inch (50-by-40-cm) rectangle.
5
Cut the sheet into ¾-inch rectangles with a knife or fluted pastry cutter. Use a wooden skewer or toothpick to dock a hole in the center of each cracker, then sprinkle with additional kosher salt.
6
Arrange the crackers on a parchment-lined sheet pan and bake at 375°F (190°C) for about 12 minutes, until the bottoms are golden brown.
7
Transfer the crackers to a wire rack and let them cool completely before serving.

Notes

Store completely cooled crackers in an airtight container to help them stay crisp; they should keep for about a week. If the dough is too crumbly to press together, add milk until it forms a soft, pliable dough. The body excerpt also gives a different baking estimate (15–20 minutes); the structured recipe specifies about 12 minutes, which is used here. The structured recipe lists a 30-minute prep time and 12-minute cook time, although its stated total time of 22 minutes does not add up; total is given here as 42 minutes.