I saved this cheese crackers recipe for 2 reasons. First, because I am fond of cheese and a cheese cracker cannot be bad. Second, because the author of the recipe fascinates me with her story. She is Dorie Greenspan, that left her gerontology doctorate to bake cookies. I admire people who are coragious enough to follow their own instincts.
So I was very confident when I finally prepared it (it was on my to-do list since December). I liked it immediately, and maybe even more today, after two days. Today I ate some with caramelized onions and couldn’t stop eating ;-).
Other than the divine taste, this recipe will give you two baking sheets of crackers, a lot! You can’t imagine the wonderful aroma they spread while baking that lasts for long. The day I baked them, I went out and when I came back home I said to myself: “what an inviting aroma I have at home!”
- 2½ cups all-purpose flour
- 1 teaspoon fine sea salt
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- freshly ground black pepper
- 3 large eggs at room temperature
- 7 tablespoons extra virgin olive oil
- 2 tablespoons white wine
- 1 tablespoon honey
- 1½ cups shredded Parmesan or Grana cheese
- Turn on the oven to 350°F.
- Cover a baking sheet with parchment paper or silicone mat.
- In your stand up mixer bowl, combine the eggs, oil, wine and honey and turn it on at medium speed for 3 minutes using the paddle beater.
- Put the flour, baking soda, baking powder, salt and pepper in a separate bowl and mix well.
- Stop the mixer and pour the flour mixture all at once and then pulse a couple of times just to avoid flying flour, and knead the mixture until well combined.
- Add the cheese and mix it well. You will find it easier to do this last step using your hands.
- Divide the dough in 2 pieces and using your hands form a kind of rectangle wide about 2 inches and 12 inches long of each half. Set them apart on the baking shees as they will grow during baking.
- Bake them for 25 minutes, but taking care of rotating the baking sheet after 15 minutes to have them baked equally all sides.
- Take the baking sheet out of the oven and let them rest 20 minutes.
- Lower the oven to 325°F.
- Take each loaf carefully and, using a serrated long knife,cut each one in slices about ½ inch thick.
- Place the slices on the baking sheet and bake them 10 minutes, turn each one upside down and bake 10 more minutes - to toast them equally both sides. Transfer the crackers to a rack to cool completely.
- Repeat with the second loaf.
- Buon appetito!