Tomato season is upon us and with tomatoes, comes tomato soup. Warm or cold it’s perfect for the summer months. Whichever way you serve it, you’ll need crackers to go along with it. These little bites of delicious herb and cheese are perfect on their own or crushed up in soup and salad. Fresh rosemary really does make the whole kitchen smell great when you pull them from the oven, but that doesn’t mean you won’t get the same results with the dried versions.
Ingredients
6g / 2 tbsp Onion flakes
2g / 1 tsp Garlic powder
2g / 1 tsp Salt
255g / 2 cups All-purpose flour
4g / 1 tsp Brown sugar
100g / 1 cup Parmesan cheese, grated
4g / 2 tbsp Rosemary, finely chopped
2g / 1 tsp Black pepper
1g / ½ tsp baking soda
60g / ¼ cup Sour cream, full fat
60g / ¼ cup Mirage margarine, melted
90ml / 6 tbsp Warm water
Directions
Preheat your oven to 350F (175C).
In a medium bowl, combine the flour, parmesan, black pepper, rosemary, onion flakes, garlic powder, salt and baking soda.
In a second bowl, whisk together the sour cream, warm water, brown sugar and melted Mirage margarine, until smooth and combined.
Pour the wet mixture into the dry and mix together with a wooden spoon, until the dough starts coming together.
Turn the loose dough out onto the counter and begin kneading it together with your hands until all of the flour is hydrated and the dough begins to stick together.
Separate the dough into 2 pieces, wrap each one with plastic wrap and refrigerate for 30 minutes.
Working with one piece of dough at a time, roll the dough with a rolling pin, until it is at least ⅛ of an inch thick. Cut the dough with your favourite cookie cutter, then pierce each cracker a few times with a fork. You shouldn’t need too much flour on the counter for rolling as the dough is quite firm on its own.
Place the crackers on a baking sheet lined with parchment, then pop them into the oven to bake for 15 to 20 minutes, until they are golden brown and crisp.
Remove them from the oven and allow them to cool completely before storing in an airtight container for up to 5 days. If the crackers are warm when stored, they will start to go soggy.
Chef tips
- When rolling the dough, a pasta roller works wonders, so if you have one, definitely use it!
- If you don’t have any fresh rosemary around, feel free to use some dried rosemary, as the flavour keeps quite well.
- Be sure to use full fat sour cream, as the lighter varieties can make the dough tough and chewy.
