Rosemary Cheese Crackers

1. 1

   Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl. Add the flour mixture to the cheese mixture and stir to combine thoroughly.

2. 2

   Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle. Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable.

3. 3

   When ready to bake, preheat the oven to 375u00b0F.

4. 4

   Remove the dough from the refrigerator. Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges.

5. 5

   Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days.

6. 6

   The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve. Crackers can be frozen and then reheated in the oven for a few minutes before serving

* Per serving · 4 servings · Values may vary.

No additional tips available.