Pecorino Crisps

It’s been fairly cold in our neck of the woods and a big plate of spaghetti was calling to me, but I wanted something different than just a hunk o’garlic bread beside my plate.  So I tracked down this wonderful little recipe over at Pillsbury’s website called Herbs & Seeds Parmesan Crackers.

I altered the recipe to accommodate our wheat free, gluten free and bovine milk free household.  To do that I used Bob’s Red Mill Biscuit and Baking Mix which is wheat free, gluten free, and dairy free.  The texture is slightly grainy probably due to the bean flour, but it is delicious, and goes well with the silky gluten free rice pasta sold by Ronzoni.

Feel free to change out the herbs and seeds to better suit your palate!

2 Cups Bob’s Red Mill Biscuit and Baking Mix
1/4 teaspoon Garlic Powder
1 tablespoon crushed Rosemary
1 tablespoon Poppy Seeds
1 tablespoon Sesame Seeds
~ 1 cup of shredded Pecorino cheese
dried Basil
Sea Salt (we used pink Himalayan)

Place your baking sheet into the oven and preheat oven to 400F.

Prepare biscuit mix per instructions on back of the flour package.  You’ll then want to turn this mixture out onto a flat surface for it’s final mixing by hand with all your assorted sprinkles.  I covered my breadboard with a large sheet of freezer paper so I could keep the dough cold in the freezer while I did all the rolling & cooking of batches.  It also made moving the dough off the breadboard (to roll out the dough balls) much easier!

Sprinkle the garlic powder, rosemary, poppy seeds, sesame seeds and about half a cup of the pecorino over the dough.  Mix well by hand.  Now it’s time to roll out the crisps.  Note: My baking sheet is small so I rolled 3 crisps at a time, adjust your count by the equipment you have available.

Cover your breadboard with parchment paper.  Roll dough balls in your hand approximately 1-inch in diameter and place onto this parchment spaced out for easy rolling.  Now cover these dough balls with a 2nd sheet of parchment and roll out using a rolling pin, can of soup, or bottle of wine.  I rolled mine ~1/8 to 1/4 inch.

Remove the top sheet of parchment, place onto your baking sheet, prick crisps with a fork, place in the oven and bake, check them in about 8 mins.  If they are as crisp as you want, remove, sprinkle with basil, salt and more cheese.  Enjoy the yumminess!