How to Make Rosemary Parmesan Crackers
These rosemary parmesan crackers are great for appetizers! They go great with meat and cheeses. All you need is a food processor and you will be good to go!
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
rest time and chill time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Course: Appetizer
Cuisine: American
Keyword: cracker, parmesan, rosemary
Servings: 32 crackers
Calories: 63 kcal
food processor
baking sheet
round cookie cutter
parchment paper
1 ¼ cup of all purpose flour 1 cup of grated parmesan cheese 1 tablespoon of dried rosemary ¼ teaspoon of sea salt ¼ teaspoon of cracked pepper 10 tablespoons of butter at room temperature cut into 5 pieces
Place all ingredients into a food processor and let blend 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 1/8 inch. Cut cookies out and chill before baking for about 10 minutes.
Bake at 350 for 10 minutes, rotating the baking tray midway through the baking time. If rolling out to ¼ inch, cook for 13-15 minutes.
Serving: 32 crackers | Calories: 63 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 12 mg | Sodium: 101 mg | Potassium: 13 mg | Fiber: 0.2 g | Sugar: 0.02 g | Vitamin A: 139 IU | Vitamin C: 0.04 mg | Calcium: 30 mg | Iron: 0.3 mg