I utilized rosemary from the congested shrub simply outside my front entryway, it flourishes in the California heat and furnishes me with an interminable stockpile. The stalks are long and strong enough to use as sticks for my Rosemary Chicken Skewers, yet for this appetizing shortbread formula I cut the delicate tips. I process them directly into the batter which gets implanted with that great piney season.
You can have a fabulous time with this idea. Use thyme or sage rather than rosemary (be certain it's new!) and move all the more crisp herbs right onto the highest point of your batter before cutting. The overlaid herbs will cook directly into the saltines.
These flavorful shortbread saltines are considerable enough to be served without anyone else so they make a too simple starter
- 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
- Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
- Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
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