| Level: | Easy |
| Total: | 42 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 42 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 1/4 cups all-purpose flour, plus for dusting
- 1/2 cup grated Parmesan
- 1 teaspoon fresh rosemary, minced
- 1/2 teaspoon coarsely ground black pepper
- Pinch cayenne
- Kosher salt
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup heavy cream, plus up to 2 tablespoons
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
- Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
- Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 42 mg |
| Sodium | 176 mg |
| Serving Size | 1 of 6 servings |
| Calories | 246 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 42 mg |
| Sodium | 176 mg |
Reviews
Perfect! Very versatile. I made exactly as recipe showed. Next time I’ll try different combinations of spices.
I’m not allowed ftp buy stor bought crackers anymore. These are now our mandatory cracker lol! Love them
Brought these over to a friends house for an app/snack. Everyone loved them and called them “Crack” crackers. Will make again.
Very easy and I’ve used all different spices. I’ve made these many times always a hit.
Excellent crackers!! I used fresh thyme because I didn’t have any rosemary and they turned delicious. Buttery, tender, flaky and just plain yummy. I’m definitely making these again. Great for the holidays on cheese & charcuterie platters with fig preserves, nuts, etc.
I made these crackers today using a gluten free flour and a mix of vegan cheddar cheese and parmesan cheese. They turned out amazing and I will make these often. Very easy to make!
OMG! I made this recipe as a pie crust for a beef pot pie. I kinda married Valerie’s beef borgonion (sp) and my own pot roast recipe for the filling. The crust made the dish! Thank you, Valerie! Seriously awesome!
This recipe was a big hit. So easy and tasty and the house smells wonderful. Delish – thanks Valerie!
This recipe is a keeper! Super easy- the dough came together in a matter of minutes. Since there are so few ingredients I used high quality parm and peppercorns. I ended up using a small (heart shaped) cookie cutter to shape the crackers and they were super cute. Gave them out as holiday gifts to a wine drinker.
Great easy recipe. Goes great with soups or chilis. Highly recommend.