Gourmet-style, fresh and with a short list of natural ingredients. These crackers are hot!
- 1 package (7.5 oz) Original Chebe Mix or other savory Chebe variety
- 2 large eggs
- 2 Tbsp olive oil
- 1 cup fresh Parmesan or Romano cheese shredded
- 2 Tbsp fresh herbs, chopped (e.g. rosemary)
- ½ tsp freshly cracked pepper
- 4 Tbsp water, milk or milk substitute
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Preheat oven to 375° F
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Blend Chebe mix according to package directions. Mix with a fork until crumbly, then knead dough with hands until it is smooth and well blended.
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Divide dough into manageable pieces. With a rolling pin, thinly flatten the dough to about the thickness of a flour tortilla.
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With cookie cutters or pizza cutter, cut desired shapes and place on ungreased cookie sheet. (You may line the sheet with parchment paper, if available.)
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Lightly brush with olive oil or butter and sprinkle with sea salt.
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Bake for about 10 - 13 minutes or until lightly browned.
Watch carefully the last few minutes, thin crackers may burn easily.
Baking Hints: Rolling dough between wax or plastic wrap may help if dough gets sticky.
Be creative, you may choose a savory seed topping. It makes a big difference if you use fresh herbs when you can. Try rubbing crackers with fresh garlic for an added touch.
These tasty crackers will keep for a week in an airtight container.
This recipe works great with Chēbē Original Mix , but you may also try it with these Chēbē mixes:
