These crunchy whole wheat Parmesan rosemary crackers come together in under thirty minutes. I typically serve them up alongside soup for added crunch, or keel ’em on hand as a delicious whole grain snack.
Parmesan Rosemary Crackers Recipe
Bake a batch of these herb-y, crispy snack crackers for your next get-together!
- whole wheat flour (or whole spelt flour): 1 cup
- Parmesan cheese, grated: ¾ cup
- butter, chilled + cubed: ½ stick (4 tablespoons)
- fresh rosemary, minced: 2 sprigs (leaves only)
- salt: ½ teaspoon
- freshly ground black pepper: ¼ teaspoon
- whole milk: 3 tablespoons
Step 1: Preheat oven to 400 degrees F. Line a baking sheeting with parchment paper.
Step 2: Add the flour, grated cheese, cubed butter, minced rosemary, salt, and pepper to the bowl of your food processor. Pulse a few times while pouring in the milk, one tablespoon at a time. Pulse until the dough comes together. (If the mixture seems too dry add another tablespoon of milk.)
Step 3: On a lightly floured surface, roll out the cracker dough to ½ inch thick. Transfer the rolled-out dough to your baking sheet and cut with a sharp knife into 1 inch squares. Bake for 10 minutes or until golden brown. Allow to cool completely before tasting and storing.
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