Rosemary Parmesan Crackers Recipe

These Rosemary Parmesan Crackers are so thin and crispy, and full of flavor. They are perfect for hostess gifts during the holidays, if you can bring yourself to give them away.

These Rosemary Parmesan Crackers are really hard to put down once you get started. This recipe makes about 4 dozen crackers, and I'm pretty sure I ate about half of them.

The crackers will stay fresh for up to a month when stored in an airtight container, which makes them perfect for make-ahead gifts.

You can place them in long cellophane gift bags and tie the bags closed with pretty ribbon and holiday gift tags. You could also pair them in a gift basket with a bottle of sparkling wine and a jar of briny olive tapenade.

To make these crackers, you will want the following tools:

• A fluted pastry wheel for cutting the cracker strips. The pastry wheels are inexpensive, and give these crackers their pretty ruffled edges. 
• Two large sheet pans, for baking. These are my favorites (I have six, I love them so much).
• A rolling pin. I used my marble one for it's extra weight, but any rolling pin will do. 
• A ruler, to measure your rolled out dough and to guide the pastry wheel. 
• A stand mixer with a dough hook. You can knead by hand, but this dough is pretty stiff.

Working with this dough was really easy, and these were pretty fun to bake. You might have one end of a cracker come out a bit more golden than the other end, but, as long as you rolled these crackers out as thin as specified, they will be uniformly crisp.

If you like making food gifts for Christmas, Ellen of Family Around the Table put together this event for sharing recipes and ideas for holiday food gifts. After the recipe, be sure to check out the links for Holiday Food Gifts, such as Mason jar mixes, sauces, spice mixes, candies, quick breads, munchies, herb oils, and other food gifts for teachers, neighbors, and hostesses.

INGREDIENTS:

• 10 ounces (2 1/4 cups) tipo "00" flour, or unbleached all purpose flour, plus more for dusting
• 1 1/2 tablespoons finely minced fresh rosemary
• 1/2 to 3/4 teaspoons fine sea salt (taste your dough for flavor)
• 1/4 teaspoon granulated sugar
• 3/4 cup water
• 2 tablespoons extra virgin olive oil, plus more for the pans
• 6 tablespoons packed freshly grated Parmesan cheese (not the kind in the green can)

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