Parmesan Rosemary Crackers Recipe

Introduction

These Parmesan Rosemary Crackers are a delightful snack with a perfect balance of savory cheese and fragrant herbs. Crispy and golden, they make a great accompaniment to cheese boards or a tasty standalone treat.

Ingredients

• 1 cup all-purpose flour (143 grams)
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon baking ammonia
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 springs fresh rosemary, leaves removed (or 3/4 to 1 teaspoon dried rosemary)
• 4 tablespoons cold butter, cut into chunks (60 grams) or vegan butter/vegetable substitute
• 3-4 tablespoons cold water
• 1 tablespoon kosher salt or sea salt for topping

Instructions

1. Step 1: Preheat your oven to 400°F (205°C).
2. Step 2: In a food processor, combine the flour, salt, black pepper, rosemary, Parmesan, and baking ammonia. Pulse until well mixed.
3. Step 3: Add the cold butter chunks and pulse until the mixture becomes coarse and crumbly.
4. Step 4: Gradually pour cold water into the processor while pulsing, until the dough starts to come together and forms a ball.
5. Step 5: Turn the dough onto a lightly floured surface, gather it with your hands, and flatten it into a disk.
6. Step 6: Roll out the dough between two parchment papers or silicone mats to about 1/8-inch (3mm) thickness.
7. Step 7: Cut the rolled dough into 1-inch wide strips, then cut those strips into 1-inch squares. If desired, use cookie cutters to make shapes.
8. Step 8: Transfer the cut crackers onto a baking sheet lined with parchment or a silicone mat. Sprinkle with kosher or sea salt.
9. Step 9: Bake in the preheated oven for 10 to 12 minutes until the edges turn golden brown.
10. Step 10: Remove from the oven and let cool before serving or storing.

Tips & Variations

• For a vegan option, substitute butter with your preferred plant-based butter; flavor may vary slightly.
• Add a pinch of smoked paprika or garlic powder for an extra flavor twist.
• Use finely chopped fresh rosemary leaves for a stronger herb aroma.
• Store crackers in an airtight container to keep them crispy.

Storage

Store the crackers in an airtight container at room temperature for up to one week. To re-crisp, warm them in a low oven (around 300°F/150°C) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is baking ammonia and can I substitute it?

Baking ammonia, also known as ammonium bicarbonate, is a leavening agent that helps make crackers crisp. You can substitute with baking powder, but the texture may be less crisp.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it wrapped tightly for up to 24 hours before rolling and baking.

Parmesan Rosemary Crackers Recipe

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4.5 from 91 reviews

These Parmesan Rosemary Crackers are a delightful homemade snack featuring a savory blend of fresh rosemary, sharp Parmesan cheese, and a touch of black pepper. Crisped to perfection in the oven, these crackers provide a flavorful, crunchy treat ideal for pairing with your favorite dips, cheeses, or enjoying on their own.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 40 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 cup all-purpose flour (143 grams)
• 1/2 cup finely grated Parmesan cheese
• 1/2 tsp baking ammonia
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 3 springs of fresh rosemary (about 3/4 tsp to 1 tsp dry rosemary leaves)

Wet Ingredients

• 4 tbsp cold butter, cut into chunks (60 grams) or vegan butter/vegetable substitute
• 3–4 tbsp cold water

Topping

• 1 tbsp kosher salt or sea salt for sprinkling

Instructions

1. Preheat the oven: Set your oven to 400°F (205°C) and allow it to fully preheat while you prepare the dough.
2. Combine dry ingredients: In a food processor, add flour, salt, ground black pepper, finely grated Parmesan cheese, baking ammonia, and fresh rosemary leaves. Pulse until thoroughly combined.
3. Add butter: Add the cold butter chunks to the dry mixture and pulse until it resembles a coarse crumbly texture.
4. Incorporate water: Gradually pour 3-4 tablespoons of cold water into the mixture while pulsing. Continue until the dough comes together and forms a rough ball.
5. Form the dough disk: Transfer the dough onto a lightly floured surface, gather it with your hands, and flatten into a disk shape.
6. Roll out the dough: Place the dough between two parchment papers or silicone baking mats. Lightly dust with flour and roll out to about 1/8 inch (3 mm) thickness.
7. Cut crackers: Slice the rolled dough into approximately 1-inch wide strips, then cut perpendicular slices to form 1-inch square crackers. Arrange them on the baking sheet lined with parchment or silicone mat.
8. Add salt topping: Sprinkle the crackers evenly with kosher salt or sea salt for an added salty crunch.
9. Bake: Bake in the preheated oven for 10 to 12 minutes until the edges turn a golden brown color.
10. Optional shaping: If desired, use cookie cutters to cut shapes (e.g., hearts) before baking. Remove excess dough scraps, leaving shapes on the parchment or silicone mat, and bake as instructed.

Notes

• Ensure the butter is very cold for best texture and flakiness in the crackers.
• Do not overwork the dough to keep the crackers tender and crisp.
• Baking ammonia is used here instead of baking powder to achieve a lighter texture but is optional; baking powder can be substituted with slight changes in texture.
• Store baked crackers in an airtight container to maintain crispness.
• Experiment with other herbs like thyme or sage for a different flavor profile.
• Use vegan butter or a vegetable oil substitute to make this recipe vegan-friendly.

Keywords: Parmesan crackers, rosemary crackers, savory snacks, homemade crackers, baked crackers, easy party snacks