Whenever my parents come for a visit from Canada, I insist that they engage in a little smuggling. The coveted item? Parmesan and Rosemary crackers made by Gone Crackers in Surrey, B.C., Canada. The “cracker lady” (her words) was raised in my hometown of Vancouver, Canada and she conceived the idea for these crackers a decade ago. Well, I couldn’t be happier about the conception of her crackers. So happy, in fact, that the four or five boxes that my parents manage to shove into their suitcases – forget the socks and underwear – don’t stick around for longer than two weeks. Lucky for me, they will be arriving in two days and this time they’re driving a canoe down for us. How many boxes of crackers can fit into one standard-sized canoe? A boatload, I’d imagine.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and cut the log into 1/4-inch slices.
Bake until the edges are medium to deep golden brown, about 15-20 minutes. About halfway through cooking, rotate the trays top to bottom and back to front. Immediately after removing the crackers from the oven, sprinkle with a small amount of kosher salt.
Savory Cheddar & Parmesan Crackers
1 1/2 cups all-purpose flour
3/4 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
1 tbsp salt
1/8 to 1/4 tsp cayenne pepper
1/4 lb (1/2 cup) unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 tbsp water
1/2 cup pine nuts
Kosher salt for sprinkling