How to Make Rosemary Parmesan Crackers
Servings: 32 crackers
Calories: 63kcal
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!
Print Recipe
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.
Notes
You can purchase 1/4 inch square dowels at your local home store. They can help as a guide when you roll out the dough.
Nutrition
Serving: 32 crackers | Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 139IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 0.3mg