Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sun-dried tomatoes, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup grated parmesan cheese
- 1/4 cup cold water
Special equipment needed:
- Food processor
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor, pulse together the flour, sun-dried tomatoes, basil, salt, and black pepper until well combined.
3. Add the cold butter and pulse until the mixture resembles coarse sand.
4. Add the parmesan cheese and pulse a few more times.
5. Gradually add the cold water, pulsing until the dough comes together and forms a ball.
6. Place the dough on a lightly floured surface and roll it out to about 1/8 inch thickness.
7. Use a cookie cutter or a knife to cut the dough into desired shapes.
8. Place the crackers on a baking sheet lined with parchment paper.
9. Bake for 12-15 minutes or until the edges are lightly golden.
10. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
375°F
Serving size:
Makes about 24 crackers
Nutritional information:
Calories per serving: 60
Total fat: 3.5g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 85mg
Total carbohydrates: 6g
Dietary fiber: 0.5g
Total sugars: 0.5g
Protein: 1.5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Other herbs such as oregano or thyme can be used instead of basil.
- Feta cheese can be used instead of parmesan cheese.
Variations:
- Add a pinch of red pepper flakes for a spicy kick.
- Use different shapes of cookie cutters for a fun presentation.
- Add chopped olives or capers for a Mediterranean twist.
Tips and tricks:
- Make sure the butter is cold and cubed for the best results.
- Don't overwork the dough or the crackers will be tough.
- Store the crackers in an airtight container for up to a week.
Storage instructions:
Store the crackers in an airtight container at room temperature for up to a week.
Reheating instructions:
The crackers can be reheated in the oven at 350°F for a few minutes to crisp them up.
Presentation ideas:
Arrange the crackers on a platter with a bowl of hummus or other dip for a party appetizer.
Garnishes:
Sprinkle some extra chopped basil or grated parmesan cheese on top of the crackers for a finishing touch.
Pairings:
These crackers pair well with a variety of cheeses, meats, and dips.
Suggested side dishes:
Serve these crackers alongside a salad or soup for a light meal.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the crackers are too thick, roll the dough out thinner next time.
- If the crackers are too soft, bake them for a few more minutes.
Food safety advice:
Make sure to wash your hands and all surfaces before preparing the recipe. Store the crackers properly to prevent any foodborne illnesses.
Food history:
Crackers have been around for centuries and were originally created as a way to preserve bread dough. Sun-dried tomatoes and basil are popular ingredients in Mediterranean cuisine.
Flavor profiles:
These crackers have a savory and slightly tangy flavor from the sun-dried tomatoes and parmesan cheese, with a hint of freshness from the basil.
Serving suggestions:
Serve these crackers as an appetizer or snack with your favorite dip or spread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A