Thursday, November 21, 2013


makes 40 crackers

1 cup all-purpose flour, plus more for rolling
⅓ cup freshly grated Grana Padano or Parmesan cheese
¼ cup unsalted butter, cold and cubed
5 slices bacon, cooked until crisp and chopped finely
3 scallions, cleaned and thinly sliced
1 tablespoon fresh thyme, leaves only
½ teaspoon kosher salt
¼ cup heavy cream
fleur de sel or sea salt, for sprinkling

Preheat your oven to 400 degrees F. In a food processor, pulse together the flour, grated cheese, cubed butter, bacon, scallions, thyme, and salt until coarse crumbs form. Gradually add in the heavy cream, until the dough comes together (you may not need to use all of the cream). Alternatively, you can do all of this with clean hands or a pastry cutter if you don’t have a food processor. Roll the dough out onto a lightly floured surface until it’s ½-inch thick or ¼-inch thick, completely depending upon your preference and how many crackers you want to make. Cut out the crackers with a cookie cutter, a shot glass, or whatever else you like. Sprinkle them with fleur de sel or sea salt and place on a baking sheet lined with parchment paper. Bake for 10-11 minutes, until golden and firm. Allow to cool completely before serving. 

bacon recipe courtesy of: The Crepes of Wrath, July 18, 2011

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