Monday afternoon, during one of my live sessions, I had fun making a super appetizing recipe with you in anticipation of the upcoming Christmas holidays! It’s a super quick and practical dough to bake crunchy crackers that are delicious thanks to the addition of white wine, parmesan, and a mix of aromatic herbs. These three ingredients will give them that savory taste that makes them truly irresistible. In my case, the choice of wine inevitably falls on a typical one from my region, a Donnafugata Damarino 2024 Sicilia Doc, which has a delicate flavor with light aromatic notes of elderflower and fruity notes with hints of citrus. It will be perfect as both an ingredient in this preparation and as an accompaniment. In short, added to the table in the bread basket, next to breadsticks and croutons, these crackers will be an incredible temptation and perfect for accompanying savory sauces and creams at a buffet, an informal aperitif, or as appetizers. We even enjoyed them as a pure snack, and believe me, one leads to another! That’s why I recommend doubling the doses. They will disappear right away!
Other ideas to enrich your bread basket:
- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 12 Minutes
- Cuisine: Italian
- Seasonality: Christmas, All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 7 oz type 2 flour (or all-purpose flour)
- 2.5 oz Grana Padano PDO (grated)
- 1.35 oz water
- 1.7 oz white wine
- 1.35 oz extra virgin olive oil
- 2 tsps aromatic herbs (rosemary, thyme, tarragon, chives)
- to taste garlic powder
- 1 tsp salt
- to taste black pepper
Tools
- 1 Mixing bowl
- 1 Wooden spoon
- 1 Plastic wrap
- 2 Parchment paper
- 1 Rolling pin
- 1 Baking tray
- 1 Fluted pastry wheel
- 1 Fork
Steps
In a large mixing bowl, combine the sifted flour with the grated parmesan and mix with a spoon (fig. 1).
Add the mix of aromatic herbs and garlic powder and continue to mix (fig. 2).
Then add the white wine and oil (fig. 3).
Gradually pour in the water and mix (fig. 4).
Once the liquid ingredients are combined, add the salt last and mix one last time (fig. 5).
When the dough becomes more consistent, start kneading it with your hands, initially in the bowl (fig. 6).
Then transfer the dough to a work surface and continue kneading vigorously for about 10 minutes or until you obtain a compact and homogeneous ball (fig. 7).
Cover it with plastic wrap and let it rest at room temperature for 30 minutes to make it easier to roll out (fig. 8).
After this time, roll out the dough between two sheets of parchment paper, using a rolling pin until you get a thin sheet about 1/16 inch thick (fig. 9).
Using a pastry wheel, cut rectangles of 4×2 inches with the help of a ruler (fig. 10).
Make a cut in the middle of each rectangle with the pastry wheel and then prick their surface with the prongs of a fork (fig. 11).
Transfer the crackers onto a baking tray lined with parchment paper and bake in a preheated static oven at 350°F for 12 minutes or until lightly golden (fig. 12).
With the leftover trimmings, knead again, possibly resting the dough 10 minutes with plastic wrap, and cut out more crackers. Remove from the oven and let cool at room temperature.
And voila… the white wine and parmesan crackers are ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
Tips, notes, variations, and suggestions
🟣* The thickness can vary based on taste. Obviously, the thicker the sheet, the longer the cooking time, and the more the final crunchy texture will be missing in favor of a softer one.
Storage
👉You can store the white wine and parmesan crackers in an airtight container for about 1 week.
