Home RECIPESAppetizers and Nibbles Paprika and parmesan crackers

Paprika and parmesan crackers

by Lorena

Difficulty 2/5

Why would you buy crackers for your appetizers when you can make them yourself? They are SO much better than the ones found at the store, really tasty, different, and a perfect complement for your cheeses, olives, etc. And with this you can now sense that these crackers absolutely rock! If you have a food processor, the dough will take you 15min and then 10min to bake. Faster than going to buy some! I made these for a family gathering and they were gone within SECONDS because they were far too yummy, they were even eating them by themselves and I was like “hello, you’re missing the point… I bought cheese!” So now you know, you might even want to consider these as an appetizer on its own hahaha. There goes the recipe!

Portions: 30 crackers of 5cm diameter


Ingredients:
– 110g unsalted butter (straight out of the fridge)
– 2 tbsp oregano
– 2 tbsp paprika
– 300g flour + extra from dusting
– 70g parmesan
– 1 tsp salt
– 8-10 tbsp whipping cream

Procedimiento:
1. Put the flour, butter (I repeat again the part that it needs to be COLD) cut in cubes, the paprika, oregano, salt and finely grated parmesan in the food processor and blitz until sandy. Don’t over do it or the friction will start to melt the butter. If you’re doing it by hand rub together the ingredients, breaking up the butter with our fingers until sandy as well. Make sure your hands are really cold so you don’t melt the butter.IMG_9123IMG_9124
2. Add the whipping cream. Start with 8 tbsp and then evaluate if it needs more. The only function of the cream is to bring together all the ingredients, the dough should still be quite dry. If you’re doing it in the food processor, pulse until blended together, and if by hand, mix with a silicone spatula. Finally knead a bit pressing the dough down onto the table just to make sure no lumps of any ingredients remain. Finally rest the dough 15min wrapped in cling film in the fridge. You can also freeze it at this stage.
IMG_9126IMG_9131IMG_91333. Use a rolling pin to stretch the dough until it’s 2mm thick approx. IMG_9135
4. Cut the crackers using a cutter, glass, or whatever you have at hand (they can also be cut with a knife in triangles or squares). Then mark them with a fork so they don’t inflate in the oven.IMG_9144IMG_9141
5. Bake at 170C for 10min or until slightly golden underneath. They won’t feel particularly crunchy at this point, but as they cool down they’ll dry.

Done! Let’s eat these amazing crackers with your favourite cheese. If you’re going to store them, use an airtight container. Tell me in the comments below if you like this recipe, send me your pictures if you make it and tell me any other recipes you’re interested in 🙂 Bon appetit!


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0 comment

emmaorussell September 29, 2016 - 12:54 pm

My problem with these, is that I would probably eat them all (or at least most of them) before my guests arrive! They look so scrummy, I can almost taste them!

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Chef Lorena September 29, 2016 - 5:43 pm

Oh believe me, they’re a true addiction! You would need one of those new containers with a timer lock hahaha

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