Homemade Parmesan Rosemary Crackers
These homemade parmesan rosemary crackers are an easy and fun recipe to make. They are great for snacking, alongside homemade dip or as an addition to a charcuterie board.
Ingredients
- 1 ½ cup all purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 Tablespoon chopped fresh rosemary
- ½ cup water
- 3 Tablespoons olive oil divided
- 2 Tablespoons grated parmesan cheese divided
Instructions
- Preheat the oven to 450˚ and line a sheet pan with parchment paper or foil.
- In a mixing bowl, combine flour, sugar, salt, fresh rosemary, water, 2 Tablespoons of the olive oil and 1 Tablespoon of the parmesan cheese.
- Stir together to combine the ingredients until they just come together into a ball.
- Turn the dough out onto a floured surface and knead until the dough is smooth. If the dough is too sticky, a little bit of flour can be added a little at a time until it no longer sticks. If the dough is too dry, a little bit of water can be added a little at a time until the dough is smooth.
- Using a rolling pin, roll the dough into a thin sheet that is approximately ⅛"-¼" thick.
- Cut the dough into long strips and then into small squares using a pastry wheel or sharp knife.
- Place them on the prepared sheet pan and using a fork, poke a few holes into each piece of dough to help prevent air bubbles.
- Brush the tops of the dough lightly with the remaining olive oil and then sprinkle them with the remaining parmesan cheese.
- Bake in the preheated oven for 10-12 minutes until the edges and cheese just start to turn brown. Remove from the oven and cool completely before serving.
Notes
This recipe has been adapted from Fox and Briar's rosemary and sea salt crackers.
- To easily roll out the crackers, a pasta machine may be used instead of a rolling pin. Make sure the dough is well floured to prevent sticking.
- Since the crackers bake in a super hot oven, keep a close eye on them to make sure they don't burn.
- These crackers can be made in the food processor instead of mixing them by hand in a bowl. Pulse the ingredients together until the dough just forms a ball and then turn it out onto a floured surface and knead, roll and cut as instructed.
- These rosemary crackers will pair nicely with a semi soft swiss cheese, manchego cheese, a hard goat cheese or a berry flavored goat or cheddar cheese.
- Herbs - Fresh rosemary can be substituted with dried rosemary, thyme or sage.
- Cheese - Parmesan can be substituted with asiago or pecorino-romano.
- Everything - Top these crackers with everything bagel seasoning instead of parmesan for some extra flavor and texture.
- Salt & Pepper - Add ½ teaspoon of freshly cracked black pepper to the dough and top with flaky sea salt and freshly cracked black pepper instead of parmesan cheese.
- Spicy - Add crushed red pepper flakes to the top of these crackers for extra spice!
- Shapes - Cut these crackers into flatbread style rectangles, small circles or other fun shapes.
Storage
These crackers can be made ahead of time and stored in an airtight container for up to 3 days. Cracker dough can also be made ahead of time. Wrap it tightly in plastic wrap and then store it in an air tight container in the fridge for up to 24 hours or in the freezer for up to 2 months. Thaw dough completely in the refrigerator before rolling and cutting.Nutrition
Serving: 0.25cupsCalories: 372kcalCarbohydrates: 49gProtein: 8gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 3mgSodium: 830mgPotassium: 76mgFiber: 2gSugar: 2gVitamin A: 48IUVitamin C: 1mgCalcium: 50mgIron: 3mg
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