Mes amis,

Today’s celebration of parsley was a bit difficult to hammer down. I finally settled on parsley Parmesan crackers which give you a little bit of freshness from bits of parsley in the dough. We’re skipping over twine day and mandrake day of Ventôse.

Parsley Parmesan Crackers 

1/4 cup of diced parsley

1/4 cup of grated Parmesan

2 cups flour

1 tbs sugar

1 tsp salt

2/3 cup milk

2 tbs butter

First, dice the parsley – I beat it in a food processor until it was in small bits. Add the flour, sugar and salt to a large bowl. Cut the butter into small pieces and using a pastry blender or your fingers, mix the butter until it is pea-sized in the flour. Add the parsley and Parmesan and then add the milk and mix together quickly with a fork. I kneaded the bread until all the flour was incorporated. Cut the dough in half and roll one half on parchment paper until quite thin. Cut straight edges and scour the shapes of the crackers. Poke holes in each cracker with a fork and sprinkle kosher salt over the whole thing. Bake at 450 for about 6 minutes and then flip the whole thing over and bake for another 5 or 6 minutes. Remove from the oven and let cool. Separate along the scoured lines and enjoy – I spread goat cheese on mine.