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Parmesan, Tomato & Basil Crackers

I made my original Parmesan and thyme crackers and they were so popular with my family that they were asking me to make more!


So I decided to come up with another flavour combination and I thought tomato and basil would go really well with the Parmesan cheese and they were also devoured by my family!



They are delicious little mouthfuls and one will certainly not be enough! They have a softer texture and are extremely moreish. I had hardly transferred them to a cooling rack and they were disappearing at an alarming rate!


They would be great to take to a picnic, a delicious snack to eat when watching a film or for a cheese and wine evening.



Start by lining two baking sheets with baking parchment.



Then place the flour, butter, cheese and salt in the bowl of a stand mixer. Beat until combined.



Add the tomato puree and basil and mix until the dough comes together.




Place on a floured surface and roll out to ½ cm thickness.



Cut out the biscuits with a 38mm round fluted cutter.



Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.



Pre-heat the oven to 180°C (160°C fan).


Bake for 10-12 minutes until the biscuits are just starting to go golden brown.



Leave to cool for 10 minutes, then transfer to a wire cooling rack.



Parmesan, Tomato & Basil Crackers


Sarah’s skill: Easy

Sarah’s servings: 60

Baking time: 10-12 minutes


INGREDIENTS

175g plain flour

125g unsalted butter, softened

125g parmesan cheese, finely grated

1 tsp black pepper

1 tbsp tomato puree

1 tbsp basil, roughly chopped



METHOD

  1. Line two baking sheets with baking parchment.

  2. Place the flour, butter, cheese and pepper in the bowl of a stand mixer. Mix until combined.

  3. Add the tomato puree and basil and mix until the dough comes together.

  4. Place on a floured surface and roll out to ½ cm thickness. Cut out the biscuits with a 38mm round fluted cutter.

  5. Place on baking sheets, prick with a fork and then chill in the fridge for at least 1 hour.

  6. Pre-heat the oven to 180°C (160°C fan).

  7. Bake for 10-12 minutes until the biscuits are just starting to go golden brown.

  8. Leave to cool for 10 minutes, then transfer to a wire cooling rack.



EQUIPMENT USED






SARAH’S EXTRA SLICE


You can freeze these biscuits baked or unbaked for up to 3 months.


You could add dried basil if you prefer.


You can use any shaped cutter you like but I used a 38mm round fluted cutter.

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