These little guys are more like a savory cookie than a cracker – a biscuitette, if you will. I made a triple batch to give to co-workers as holiday gifts but wound up eating half of them on my own because they were that good. Cheese and olive oil can never go wrong and these are perfect as a holiday hors d’oveures or just for general snacking. Make sure to keep an eye on the oven since these burn quickly.
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup finely grated fresh Parmesan cheese
4 tablespoons good olive oil
1/3 cup sour cream
1/2 teaspoon coarse sea salt
1/2 teaspoon chopped dried, chopped tarragon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1. Heat the oven to 400 degrees.
2. In a large bowl, whisk together the Parmesan, flour, salt, pepper and herbs (you could also do this in a stand mixer fitted with a paddle attachment or use a food processor and blade). Stir in the sour cream and oil and blend til smooth. Add additional flour as needed – the mixture should hold together but not be too sticky.
3. Dump the dough onto lightly floured surface and roll into a log about two inches thick. Wrap the log in plastic wrap or wax paper and place in the freezer for 30 minutes or so.
4. When the log is hardened, cut into 1/4″ rounds. Place the slices on a greased baking sheet and bake for 8 minutes.
3. When crackers are golden, remove from oven and cool on a rack; serve warm or at room temperature or store in a tin for a few days.