These crisps are a wonderful addition to any meal, serve them with as a snack with pepperoni and cheese, or as a side with your soup. They are an all-purpose crisp that has amazing flavor.
Nicky D Cooks
- 1 ½ cups flour, plus more for rolling (Gluten Free All Purpose Flour can be substituted for a GF version)
- Stick of butter (½ cup) cold butter
- 3 tablespoons AROMA Italian Seasoning
- 2 tablespoons sugar
- ½ teaspoon salt
- 4 to 6 tablespoons ice water
- Pecorino Romano Cheese for garnishing
- 1 Egg (lightly beaten with a few teaspoons of water for an egg wash)
- Preheat oven 350 degrees.
- Add flour, sugar, salt and AROMA Italian Seasoning to a food processor. Pulse several seconds until combined.
- Cut cold butter into cubes and add to food processor, and until the butter is about the size of peas and broken up through the mixture.
- Add the ice water now, start with 4 tablespoons and pulse until dough begins to come together. Be careful not to overmix at this point. The dough should look like coarse cornmeal and hold together when pinched.
- Gather into a ball, add more cold water if needed. Pat it into a disk shape (cover it in plastic wrap) and refrigerate for 1hr.
- Lightly flour surface and roll out the dough to 1/8 inch. With a 2-inch biscuit cutter or small juice glass, cut out circles
- Place cut circles on non-stick cookie sheet, lightly coat with an egg wash and sprinkle with Pecorino Romano Cheese and bake 20 -25 minutes or until golden brown
- Yields 16-18 pieces. Serve immediately.
Originally from Rhode Island, Nicky D Cooks is a writer for Ciao Pittsburgh who currently resides in Peters Township. You can find more of her recipes here.