Crispy Rosemary Parmesan Crackers

These are simply delicious, buttery filled with flavor, and you can make them in the time it takes you to go to the supermarket to buy some. Not to mention that the store bought ones will not even be close to these. With just a few simple ingredients you’ll be able to impress your guest and even yourself. Give them a try, you won’t regret it!

Here goes the recipe (Makes Aprox. 30)

1 cup all-purpose flour, more as needed
1/2 teaspoon salt (I used pink Himalayan)
1/2 cup finely grated fresh Parmesan cheese 
3 sprigs of rosemary (with the herb removed from the stem.) or 1/2 teaspoon of dried rosemary.
4 tablespoons unsalted butter (cold)
1/4 cup of heavy cream or half-and-half

2 tablespoons of corn meal for dusting.

Heat oven to 400°F
Put flour, salt, cheese, rosemary and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky
Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. You can make them any shape you want, (I rolled my to have a rustic look, like flat bread crackers and also used an spoon shaped cookie cutter, they are great to serve at a party), and bake them 1/2 inch apart on your baking sheet. For either method, stab all over with a fork and sprinkle with salt or any other toppings you are using.


Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Note: These get a little soft when stored in a container. If you are baking them less than a day in advance, it is Ok to leave them uncovered to maintain their best texture.

Here I served them with Hot Pepper Jelly and roasted red peppers. Delicious! Bon Apetit!





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