Set out these buttery savory herb shortbread crackers at the cocktail hour for an elegant alternative to chips. I’ve included a pretty customizable menu and place cards to help you set the theme for a spring brunch or afternoon tea.
- 1 1/4 cups flour
- 1 cup shredded Parmesan cheese
- 2 Tbsp finely minced rosemary leaves, plus extra whole leaves for the tops of the crackers (If you like you can mince the rosemary right in the food processor first)
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1 stick (1/2 cup) unsalted butter, at room temperature
- extra whole leaf herbs for laminating onto the dough
- Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
- Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
- Preheat the oven to 350F
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