These savory rosemary parmesan crackers are perfect for appetizers, pairing wonderfully with meat and cheeses. All you need is a food processor to bring this easy cracker recipe together, and you will be good to go! You are in for a delightful baking experience that fills your kitchen with an incredible fragrance and yields crackers that are melt-in-your-mouth soft yet sturdy.
What You Will Need:
- 1 1/4 cup of flour
- 1 cup of grated parmesan cheese
- 1 tablespoon of rosemary
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 10 tablespoons of salt free butter at room temperature
Mixing the Rosemary Parmesan Crackers
This couldn’t be easier! Just place all of the ingredients into a food processor and combine! The dough will start to get moist and start to come together after a few minutes. Press the dough between your fingers to check. Refer to the video above to get an idea of how this works.
Next, turn the dough out onto a clean surface. Make sure to check for flour on the bottom of the food processor and just knead any excess into the dough. Wrap the dough into a piece of plastic wrap and roll into a one inch thick square and chill for 30 minutes. Other herbs can be used for the cracker recipe.
Rolling and Baking the Crackers
To roll the dough to roughly 1/8 inch, I use two paint mixing sticks as a guide. The paint mixing sticks can be picked up at your local home improvement store or hardware store. The same goes for rolling the rosemary parmesan cracker dough to 1/4 inch thick. I used 1/4 inch square wooden dowels as a guide which can also be picked up at your local home improvement store. Place the square dough in between two pieces of parchment paper, then place the mixing sticks or the dowels on the outside of the parchment paper and then roll. The dowels or sticks will guide the rolling pin to the set height. The video will give you an idea of how this all works.
Bake the crackers for 10 minutes at 350 degrees F if you are rolling to 1/8 inch, and 13-15 minutes if you are rolling to 1/4 inch. Let cool completely before serving or adding any toppings. The picture in this post has sour cream and a piece of smoked salmon on the cracker. Another great idea is a piece of ham from my spiced baked ham recipe. The ham, rosemary, and parmesan will be delicious!
Please visit my appetizer page for more ideas!
FAQ’s:
This recipe is relatively quick, with about 20 minutes of prep time and 10-15 minutes of baking, plus 30 minutes of chilling time, for a total of about 1 hour and 10 minutes.
While you can technically make the dough by hand, a food processor is highly recommended as it makes the process incredibly easy and quick, ensuring the ingredients combine perfectly.
For even thickness, you can use guides when rolling. Two paint mixing sticks (for 1/8 inch thick) or 1/4 inch square wooden dowels (for 1/4 inch thick) placed on either side of the dough will guide your rolling pin perfectly.
The recipe calls for butter at room temperature. Using unsalted butter is generally recommended so you can control the saltiness with the added sea salt.
Yes, absolutely! While rosemary is fantastic, you can experiment with other dried herbs like thyme, oregano, or a blend of Italian herbs to make the crackers your own.
These savory crackers are perfect for appetizers! They go great with a variety of meats and cheeses, or you can top them with sour cream and smoked salmon, or even a piece of ham.
How to Make Rosemary Parmesan Crackers
Equipment
- food processor
- baking sheet
- round cookie cutter
- parchment paper
Ingredients
- 1 ¼ cup of all purpose flour
- 1 cup of grated parmesan cheese
- 1 tablespoon of dried rosemary
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of cracked pepper
- 10 tablespoons of butter at room temperature cut into 5 pieces
Instructions
- Place all ingredients into a food processor and pulse until the mixture holds together when pressed between your fingers.
- Place the dough mixture onto a large piece of plastic wrap and wrap with a little room to roll it out into a 1/2 inch thick square.
- Chill for at least 30 minutes.
- Roll out dough to 1/4 inch. Cut cookies out and chill before baking for about 10 minutes.
- Bake at 350 for 13-15 minutes, rotating the baking tray midway through the baking time.
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