This recipe adapted from "Martha Stewart's Hors d'Oeuvres Handbook" (Clarkson Potter, 1999).


Recipe Summary

Makes 20 crackers


Ingredient Checklist


Instructions Checklist
  • Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.

  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.

  • Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.

Cook's Notes

Crackers may be made a day ahead and kept in an airtight container at room temperature.

Reviews (2)

174 Ratings
  • 5 star values: 21
  • 4 star values: 29
  • 3 star values: 77
  • 2 star values: 39
  • 1 star values: 8
Rating: 5 stars
Love the flavor! Made a long, thin dough log so my yield included 40 crackers, baked for 25 min until edges were tinged brown. serrated knif to slice worked well. The Rosmary dipped in egg white elevates the look of these crackers.
Rating: 4 stars
Delicious but not crisp. I suggest baking and serving only when you are ready to consume these. They become soft when stored.