While you're busy baking holiday sweets, don't forget a nod to the savory. Homemade crackers are a thousand times tastier than their boxed counterparts (just like cookies!) and are a breeze to whip up. The cheesy, nutty crunch of these almond-meal cheese crackers needs no topping, just a measure of discipline to not inhale a panful in one serving. A salty corner here, a browned edge there, and snip, snap, gone.
This recipe is a terrific base recipe, delicious as is as well as highly customizable. The best part of cooking is making a dish your own, right? If you're new to cooking, it's important to follow recipes exactly while you get a feel for how things work. But as you taste and learn and understand the basic science, I'm all for playing around with seasonings, experimenting, whether to use the ingredients you happen to have on hand or to try something completely new. I happened to be feeling nostalgic about the rosemary in my fridge, as it's the last taste of my garden, so I added minced rosemary - and several grinds of black pepper - to the mix.
Lovely.
Recipe for gluten-free/grain-free Cheese Crackers with Rosemary & Black Pepper at TC Taste/Minnesota Monthly Magazine.
