← Back to Search Results
baking English
Rachel Cooke’s Wonderful Parmesan Crackers

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I first tasted these extraordinarily delicious crackers at Rachel and her husband Tony’s North London home. They were served with an equally delicious bottle of Champagne, which, in turn, preceded a dinner of a familiar spiced eggplant salad, with a very fine roast chicken to follow. These occasional dinners with particular friends revolve around the consumption of a few fine bottles. So some excellent red wine was poured, we moved on to slices of ripe cheese … and at that moment, I felt that all was really quite all right with the world. Silly old Hop.

Yield: Makes about 25 to 30

Ingredients

  • 6½ tablespoons (generous ¾ stick) cold, unsalted butter, cut into chunks
  • ¾ cup (scant) all purpose flour
  • Pinch of salt
  • Pinch of cayenne pepper
  • ½ heaping teaspoon mustard powder
  • 1/3 cup (rounded) finely grated Cheddar
  • 1/3 cup (rounded) finely grated Parmesan cheese, plus a little extra to finish
  • 1 large egg, beaten

Directions

Preheat the oven to 350°F. Put the butter and flour into a food processor, together with the salt, cayenne pepper, mustard powder, and cheeses. Briefly process all together to begin with, and then, finally, pulse the mixture in short spurts as you notice the mixture coming together-as pastry, if you like. Once the texture is clearly “clumpy,” tip it all out onto a lightly floured counter and deftly, but thoroughly, knead it together until well blended and smooth. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Gently roll out the pastry on a lightly floured counter to about an 1/8-inch thickness. Using a 1½ to 2-inch cookie cutter, cut out crackers the size you wish for, depending on the occasion. Lay them out onto a greased baking tray about ¾ inch apart; it may be necessary to bake them in 2 batches.

Carefully brush the surface of each cracker with beaten egg and sprinkle a little finely grated Parmesan over. Bake in the oven for 10 minutes, or until a gorgeous, pale golden color is achieved; the superb smell will also inform you that they are ready. Carefully lift off the tray using a spatula and place on a cooling rack. Serve while still just warm, if possible.


© 2009 Simon Hopkinson

Note from Cookstr's Editors

Nutritional information is based on 30 servings, but does not include extra Parmesan cheese to finish.

 

Nutritional Information

Nutrients per serving (% daily value)

46kcal (2%)
37mg (2%)
2g
0g
3g (5%)
0g
2g (10%)
1g
0g
16mg (5%)
0g
1g
2mg
9mg
29mcg RAE (1%)
0mg (0%)
24mg (2%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
good-to-the-grain Good to the Grain
by Kim Boyce
martin-yans-china Martin Yan's China
by Martin Yan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?