Description
These Homemade Parmesan Rosemary Crackers are crisp, savory, and impossibly easy to make, perfect for gatherings or with a cup of tea.
Ingredients
Scale
- 2 cups (240g) All-Purpose Flour
- 1 teaspoon Fine Sea Salt
- 1 teaspoon Baking Powder
- 2 tablespoons Fresh Rosemary, finely chopped
- 6 tablespoons (85g) Unsalted Butter, ice-cold, cubed
- 1/2 cup (50g) Grated Parmesan Cheese, freshly grated
- 1/2 cup (120ml) Ice Water, plus extra as needed
- Extra All-Purpose Flour or Semolina, for dusting
Instructions
- In a large mixing bowl, combine the all-purpose flour, fine sea salt, and baking powder; whisk thoroughly for about 30 seconds.
- Add the finely chopped fresh rosemary and whisk to distribute.
- Incorporate the cubed, ice-cold unsalted butter until it resembles coarse crumbs.
- Stir in the freshly grated Parmesan cheese.
- Add ice water gradually, mixing until the dough forms a cohesive ball.
- Gather the dough into a ball, flatten into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Lightly dust a clean surface with flour or semolina; preheat the oven to 350°F (175°C).
- Roll the chilled dough incredibly thin, about 1/16 to 1/8 inch (1.5-3 mm).
- Cut the dough into desired shapes and transfer to parchment-lined baking sheets, pricking each cracker with a fork.
- Bake for 12-18 minutes, monitoring for even browning.
- Transfer baked crackers to a wire rack to cool completely before storing.
Notes
Store in an airtight container at room temperature. For extra crispness, re-bake at 300°F (150°C) for 4-6 minutes if they soften.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 crackers
- Calories: 150
- Sugar: 1g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: crackers, parmesan, rosemary, homemade, snack