These crackers started with the basic recipe for my regular sourdough crackers, but I was digging deep into the refrigerator trying to find items that needed to be eaten.
What I found was some rosemary butter I had made quite a while ago and decided that would be a good cracker flavor.
Rosemary and lemon would make a good combination, so I added a bit of lemon infused olive oil and zested a lemon to add a bit of that to the dough as I rolled each section out.
Parmesan would be a good addition as well, so I sprinkled a bit on top. It is the shelf stable kind bought in bulk.
A pinch of pink salt was sprinkled on top as well before using my rolling pin to really make the toppings stick.
The original recipe has the dough sit for at least 6 hours, but I didn’t really want any sourdough flavor in these crackers, so I baked them right away and it’s exactly what I wanted for a cracker flavor: savory, buttery, a tiny bit cheesy, and crispy.
So tasty! I enjoyed them today topped with my fermented honey cranberries.
Peace and love,