- flour - 3/4 Glass
- salt - 1 teaspoon
- white pepper - 1 pinch
- finely chopped fresh rosemary, plus rosemary sprigs for decoration - 2 teaspoons
- chilled butter, cut into small pieces - 3 st. spoons
- finely grated Parmesan cheese - 1 glass
- sour cream - 5 st. spoons
- large egg white - 1 piece
Mix flour, salt, pepper, rosemary in a bowl and beat in a food processor. Add oil, and whip. Add cheese and whisk again. Add 1 tablespoon of sour cream at a time and continue whipping until the dough becomes homogeneous. Put the dough on the work surface. Roll the dough into a rectangle up to 5 cm in thickness, wrap in polyethylene and refrigerate in the refrigerator for at least 24 hours. Preheat oven to 160 degrees. Cut the mugs from the dough and place on a baking sheet. Dip the sprigs of rosemary into beaten egg whites and lay in the center of each cracker. Bake until the crackers are golden brown, from 25 to 35 minutes. Cool .. Crackers can be made a day before consumption and stored in a sealed container at room temperature.
Servings: 20