I make these crackers quite often and have been since 2018. I first highlighted them on a charcuterie board but I never really wrote down the recipe.

The Hubs has been maintaining and nurturing a sourdough for about eight months. He’s dedicated and has mastered a lot of recipes. I decided to revisit these crackers with some of his cast-off.

This recipe is based on a recipe from Simona at briciole. I have played around with it, added different cheeses and streamlined the instructions a bit and doubled the recipe (because they are that good).

Rosemary-Parmesan Sourdough Crackers

Based on a recipe from Simona at briciole

Ingredients

• 8 oz. sourdough 
• 4 oz. spelt flour
• 2 T. butter, softened
• 2 T. extra-virgin olive oil
• ½ t. fine sea salt
• ½ t. ground pepper
• 2 T. finely chopped fresh rosemary
• 2 oz. parmesan cheese, finely grated

Instructions

1. in a mixing bowl of a stand mixer, weigh the sourdough. Reset scale and measure the spelt flour. Add the butter, olive oil, sea salt, pepper, herbs and cheese.  Use the paddle attachment and mix. The dough will be a bit sticky but should come together quickly.
2. Shape the dough into a thick rectangle, wrap in plastic wrap and refrigerate for 30 minutes to a few hours.
3. When ready to shape and bake the crackers, preheat the oven to 350 F.
4. On a lightly floured surface, roll the dough to a thickness of about 1/16 inch. Cut the dough with a small cookie cutter or use a pizza cutter to cut into desired shapes. Prick each cracker surface with the tines of a fork.
5. Place the crackers on a parchment or silicon pad lined baking sheet. Bake for 20 to 25 minutes (total baking time will depend on the thickness of your crackers so watch carefully). After 12 minutes, turn the baking sheet front to back to help the crackers bake more evenly.
6. When crackers are done, remove from oven and let cool. Store in an airtight container at room temperature for up to a week.

These are good enough to eat on their own, excellent on a hummus platter and indispensable on a charcuterie or cheese board.

Thanks, Simona!

Simona is hosting Bite by Bite by Aimee Nezhukumatathil for the December/January round for Cook the Books. You still have time to participate and it is an excellent foodie book.