Full of flavor, these crackers are worth the little bit of effort required to make them.
Homemade Rosemary Parmesan Crackers
- 1-1/2 cups flour
- 3/4 teaspoon salt
- 3 teaspoons finely chopped fresh rosemary
- 3/4 cup shredded parmesan cheese
- 1/2 cup unsalted butter chilled
- 4 tablespoons milk
Combine flour, salt, rosemary, and parmesan in the bowl of a food processor; pulse to combine.
Cut butter into tablespoon-sized slices.
Add butter; pulse until mixture resembles coarse meal.
Add 1 tablespoon of milk at a time, pulsing each time to combine.
Process until dough comes together and is well combined.
Transfer dough to a floured work surface.
Shape dough into a log. (I made mine rectangular, about 1-1/4” x 1” x 12”)
Wrap with plastic wrap, and refrigerate for at least 6 hours.
Heat oven to 325 degrees.
Line baking sheet with parchment paper.
Slice chilled log of dough into 1/4” thick slices.
Place slices on prepared baking sheet, leaving an inch between each.
Bake for 12 minutes.
Flip crackers, and bake for an additional 12 minutes or until crackers are golden brown and firm in the center.
Transfer to baking rack to cool.
This recipe is in the newer section of the Think Tasty archives, as I created it only a year ago. I am bringing it back to the forefront today because it is a perfect fit for this week’s theme of simple, yet elegant appetizers. If your holiday festivities will be celebrated at home (Hello, Covid), you definitely want to eat the most delicious crackers, and that’s what these are. Cheesy, herby, and a pinch salty, they’re unlike any cracker you’ve had previously.
To learn more about this recipe, originally published in December 2016, keep reading.
Hello, December! I know it’s the ninth of December, but it’s one of those months/seasons where you’re a little behind the eight ball. Thanksgiving was as late as it could be, which means that the time between Thanksgiving and Christmas is as short as it can be. Add to that, I had my WSET Level 3 exam last Tuesday, and well, December is just coming into focus now.
Of course, after spending the end of November and beginning of December studying, you’d think I’d be jumping headfirst into end of year projects. You’d be wrong. Nope, I’m in Arizona for the week. The hubby had a business engagement there, and I have the availability to work from anywhere, so here I am. There’s something nice about not needing to wear mittens outside in December.
Now that it is the second week of December we are deep into the festivities of the season. As much as I love a big celebration, sometimes there’s something just as nice about a smaller gathering. That’s where this recipe comes in handy.
My taste testing of this recipe was done at a small gathering a few weeks ago. We hosted another couple at our home on a Friday night. It started with these crackers and Cranberry Goat Cheese Spread. These crackers may have been the best start of a meal in a while.
Why do I think this? First, it’s an easy appetizer to serve. Simply present the crackers and your chosen topping on a tray or platter. There’s no last minute fussing required. Second, no dishes or silverware is required. Just put out some cocktail napkins, and your guests can help themselves. (Bonus: less dishes for you later!) Third, people are impressed when you make own crackers. You don’t need to let them know how easy it is.
Of course, there is one potential downside to these crackers. As I noted earlier, sometimes smaller gatherings are better. That’s where you want to serve these crackers. The crackers aren’t hard to make, but one batch makes only 48 crackers, which is fine in a small group. If you’re hosting a big event, you will need to triple (or more) the recipe.
Being a positive person, I’ll point out one more upside to these crackers. When you serve them at your smaller gathering, you’re pretty much guaranteed to get a bunch of them. And you’re also likely to hear how much your guests enjoy them. So, yay for your tummy, and yay for your ego!