Parmesan Rosemary Crackers

5 from 18 votes

Parmesan Rosemary Crackers

These Parmesan Rosemary Crackers are a must-make for gatherings, family dinners, gifts for loved ones, and snack time! These herby crackers are simple and easy to make, especially since you only need five ingredients. They’re buttery, crunchy, and packed with flavor.

Prep Time25

Cook Time30

Chill Time45

Total Time1 40

Course: Appetizer/Snack

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

6 ounces 2 cups parmigiano reggiano
3/4 cup all purpose flour
4 Tablespoons rosemary butter*
2 Tablespoons cold water
flaky salt & rosemary, optional for topping

Instructions

In a food processor, pulse the parmesan, flour, and butter until it resembles sand.
6 ounces 2 cups parmigiano reggiano, 3/4 cup all purpose flour, 4 Tablespoons rosemary butter*
Slowly pour in one tablespoon of water at a time while pulsing the dough. The dough should begin to clump together in a ball. Add another 1/2 Tablespoon if needed. Do not add too much water, or the crackers will be soft, and the dough will be too sticky.
2 Tablespoons cold water
Using your hands shape the dough into a disk that is about 1 inch thick. Wrap the disk in plastic wrap tightly. Freeze for 30-40 minutes or refrigerate for 3-4 hours.
After the dough has chilled, preheat the oven to 300 degrees. Lightly flour a clean surface and rolling pin. Unwrap the dough and flour each side.
Roll out the dough so it is rectangular in shape and about 1/16 inch thick. It doesn’t have to be perfect. The thinner the crackers are the crunchier they will be.
Using a sharp knife or pizza cutter, cut the rolled dough into 1.5-inch squares. Sprinkle with flaky salt and rosemary if desired. Gently press the toppings into the dough so they stick.
flaky salt & rosemary, optional for topping
Line two baking sheets with parchment paper. Transfer the crackers to the lined baking sheets.
Bake the crackers for 25-30 minutes, rotating the sheets about halfway through. The longer you bake them, the crunchier they will be. Let cool completely on the baking sheet before serving. Store in an airtight container for 3-4 days.

Notes

Rosemary butter: I used Danish Creamery’s rosemary salt butter for these parmesan rosemary crackers. You can also use plain salted butter and 1-2 Tablespoons finely chopped fresh rosemary or 1-2 teaspoons dried rosemary if your store doesn’t sell already prepared herb butter.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Use a food processor. Using a food processor to create the cracker dough will help cut down on the recipe time. You can also make it without a food processor, but expect to spend longer mixing the dry ingredients and butter.
Do not add too much water. Adding too much water to these rosemary parmesan crackers can lead to soggy crackers or crackers that flatten as they bake. It will also cause the dough to be overly sticky and hard to work with.
Chill the dough. This step is essential, as it helps the dough (and crackers) hold up better while they bake. Chilling the dough also allows the flavors to meld together, creating even more flavorful crackers.
Roll the crackers out thin enough. You'll be left with soft crackers if you don't roll out the dough for these parmesan rosemary crackers thin enough. The dough must be thin enough to become crunchy in the oven.

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