Rosemary Parmesan Crackers
The soft dough is easier to roll than you might think. This recipe makes alot, but be forewarned-these crackers are so good they will disappear. Substitute dried basil if fresh rosemary is unavailable.
Clabber Girl Baking Powder
In a medium size bowl, mix together the flour, 1 cup of the parmesan cheese, rosemary, salt and baking powder. Using a fork, stir in the olive oil and mix thoroughly. Add 1 cup of the water, tossing with the fork or a plastic dough scraper, adding more water 1 tablespoon at a time if necessary, until the dough pulls together into a ball. Turn the dough out onto a lightly floured board and knead a few times till smooth. Divide the dough into four equal pieces and allow to rest, covered for about 20 minutes. Place a rack on the upper third of the oven and preheat to 450°.
Prepare your baking sheets with parchment, a non-stick baking mat or lightly spray with non-stick cooking spray. Press the dough into a rectangle about 1/2 inch thick and proceed to roll the dough as thin as possible, about 1/16 of an inch. Transfer the rectangles to the baking sheet and brush with water, sprinkle with 1/4 of the remaining parmesan cheese and cut into long thin strips or elongated triangles. Separate the strips slightly and bake for about 8 minutes, flip the crackers over and return to the oven for 4 to 6 more minutes. Baking time may vary. Crackers should be a deep, golden brown when removed from the oven. When the crackers are browned, remove from the oven and transfer to a cooling rack. Repeat with the remaining dough. Store crackers airtight. If the crackers lose their crunch, sprinkle with water and re-crisp in a warm oven.