Description
Homemade Parmesan Rosemary Crackers are a delightful snack that combines the rich flavor of Parmesan cheese with the fresh aroma of rosemary, resulting in a crispy and savory treat.
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 to ensure all dry components are evenly distributed.
- Add the finely chopped fresh rosemary to the dry ingredient mixture and gently whisk to distribute the fragrant herb throughout the flour.
- Add the cubed, ice-cold unsalted butter directly into the flour mixture. Using a pastry blender, two knives, or fingertips, work the butter into the flour until it resembles coarse crumbs with some pieces still the size of small peas. Do not overmix.
- Once the butter is incorporated, stir in the freshly grated Parmesan cheese, ensuring it is evenly distributed among the mixture.
- Measure out ice water and begin adding it to the flour mixture, a little at a time (starting with about 1/2 cup), mixing with a fork or hands. Add just enough water to bring the dough together into a cohesive but not sticky or wet, shaggy ball. Do not over-hydrate.
- Gather the dough into a cohesive ball, flatten it into a disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes (or up to 2 days). Chilling relaxes gluten and solidifies butter for crispness.
- Lightly dust a clean, dry surface with extra all-purpose flour or semolina. Line two baking sheets with parchment paper.
- Remove the chilled dough from the refrigerator. For easier handling and thinner rolling, divide the dough in half or thirds, keeping any unused portions wrapped in plastic wrap and refrigerated.
- Place one portion of dough on your floured surface and roll it out with a rolling pin as thinly as possible – aim for paper-thin, about 1/16 to 1/8 of an inch (1.5-3 mm). Rotate frequently and dust with more flour if needed. The thinner the dough, the crispier the crackers.
- Once the dough is rolled to your desired thinness, use a pizza cutter, sharp knife, or small cookie cutters to cut the dough into uniform squares, rectangles, or other desired shapes. Trim uneven edges first.
- Carefully transfer the cut crackers to the prepared parchment-lined baking sheets, leaving about a 1/2-inch space between each. Prick the surface of each cracker several times with a fork to prevent them from puffing up during baking and ensure crispness.
- Gather any dough scraps, gently press them together into a new disk (without overworking), re-wrap, and chill for about 15 minutes before rolling out again. Repeat the rolling, cutting, and pricking process until all the dough is used.
- Preheat your oven to 350°F (175°C). Ensure the oven is fully preheated to the correct temperature. Place an oven rack in the center position.
- Slide a baking sheet with the prepped crackers onto the center rack. Bake one sheet at a time for about 12-18 minutes, adjusting based on cracker thickness and oven temperament.
- Around the 8-minute mark, begin checking the crackers. Look for lightly golden-brown edges and a firm feel. Rotate the baking sheet halfway through if needed to ensure even browning and crispness. Remove any darker crackers earlier if they appear done.
- For exceptional crispness, if crackers aren’t firm enough after initial baking, lower the oven temperature to around 300°F (150°C) and continue baking for an additional 5-10 minutes to further dry them out without burning.
- Once golden and crisp, carefully remove the baking sheet from the oven. Immediately transfer the hot crackers to a wire cooling rack using a thin spatula. This allows air circulation and prevents sogginess, ensuring perfect crispness as they cool.
- While the first batch is cooling, repeat the baking process with any remaining baking sheets of crackers, monitoring closely as baking times can vary slightly.
- Allow your Ultimate Parmesan Rosemary Crackers to cool entirely on a wire rack before storing or serving. This can take 30 minutes to an hour. Patience ensures they reach their peak crispness.
- Once completely cooled, store the crackers in an airtight container at room temperature. A glass jar or sturdy plastic container with a tight-fitting lid works best to keep air and moisture out.
- Properly stored, these crackers will stay wonderfully fresh and crispy for up to 1 week.
- These incredible crackers are fantastic on their own, or as a stellar addition to any cheese board, with soft goat cheese, fig jam, or alongside your favorite soup or fresh salad.
Notes
- Store in an airtight container for freshness.
- Can be made ahead and stored for up to a week.
- Experiment with different herbs for varied flavors.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cracker
- Calories: 50
- Sugar: 0g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg