When I was 14 years old, I bought my first cookbook, "Menus for Entertaining" by Martha Stewart. These crackers were one of the first things I taught myself to make. Over the years, I've changed the recipe a bit—using a food processor instead of a pastry cutter and adding chipotle instead of cayenne pepper. These are great with a salad, a glass of wine, or a charcuterie board, and they are oh-so-easy. If you love cheese straws or cheese buttons, I promise these will be a new favorite. Even if you don't like parmesan, they are life-changing. Best of all, you can make them ahead.
Ingredients
- 1.5 Cups Grated Parmesan Cheese
- 3/4 Cup All-Purpose Flour
- 1/2 Stick Unsalted Butter
- 1 Egg Yolk
- 1 Tablespoon Fresh Lemon Juice
- 2 Tablespoons Ice Water
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Chipotle Pepper (or to taste)
- 1/8–1/4 Cup Poppy Seeds
Method
- Preheat the oven to 375°F.
- Note: All ingredients must be very cold.
- In a food processor fitted with the blade attachment, pulverize about 6 ounces of whole parmesan cheese into a medium-fine grating (about 1.5 cups). This takes 30–45 seconds. Make sure the cheese is cold.
- Add dry ingredients to the cheese, including flour and seasonings. Pulse to mix.
- Add cold butter, cut into small bits, to the dry mixture. Pulse until the mixture resembles coarse meal, being careful not to overwork.
- In a small bowl, mix together ice water, fresh lemon juice, and the egg yolk.
- With the food processor running, pour the wet ingredients into the dry ingredients until they begin to form a ball. Do not overwork.
- Dump the dough onto a sheet of plastic wrap and form into a log approximately 1.5 inches in diameter.
- Chill for one hour in the refrigerator.
- Remove the dough from the refrigerator and plastic wrap. Cut into medallions about 1/4 inch thick and arrange on a parchment-lined baking sheet. Sprinkle lightly with poppy seeds. I form mine a bit more circular as they tend to squish down when cut.
- Bake for 10–20 minutes until golden and slightly brown on the edges. Remove to a wire rack to cool. Once completely cool, store in an airtight container for up to a few days.
