Packed with cheese, coarsely chopped garlic, and fresh herbs, these crackers taste like a gourmet version of Goldfish. My husband made the dough one morning with our twin sons, and it was his idea to add grated Parmesan and garlic to a rosemary flatbread recipe from Smitten Kitchen. I brought the crackers to a playgroup meetup and they were a hit with kids and grownups alike: a rare snack equally at home on a fancy cheese platter and in a preschooler’s lunchbox.
Ingredients
Adapted from Smitten Kitchen‘s Crisp Rosemary Flatbread recipe
1 3/4 cups all purpose flour
1 teaspoon baking powder
6 cloves garlic, coarsely chopped
1-2 tablespoons fresh rosemary, or combination of rosemary and other herbs
1/2 cup grated parmesan
1/2 cup water
1/3 cup olive oil
3/4 teaspoon salt, plus more for sprinkling
- Preheat oven to 450 degrees F and line a large baking sheet with parchment paper or grease with olive oil. (You may need a second baking sheet, or to bake the crackers in two batches.)
- In a large mixing bowl, combine flour, salt, baking powder, rosemary, parmesan, and garlic.
- Make a well in the center of the dry ingredients, and add water and oil. Stir with a spoon, then knead in the bowl a few times until the dough starts to come together into a smooth ball.
- Turn out dough onto a lightly floured surface and roll into a large, thin rectangle. Cut into equal-sized rectangular-shaped pieces. Transfer to baking sheet and brush with olive oil (optional; I skipped this step.) Sprinkle with sea salt. then bake for 8-10 minutes, until light golden and brown in spots. You may need to rotate the pan halfway through. Let cool on the baking sheet.
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