These homemade Parmesan and rosemary crackers are deliciously tasty and addictively crispy at the same time. Bake a batch at home in just 30 minutes!
1cup all purpose flour+ more as needed
1/2cup freshly grated Parmesan cheese
1/3cup cold buttercubed
1/4cup heavy cream
Coarse or flaked salt for sprinkling
2tablespoons chopped fresh rosemary(optional)
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the flour, salt, Parmesan cheese, and cubed butter.
Cut the butter and cheese into the flour mix by using a pastry cutter if you have one, or two knives like I did, until you get a sand-like mixture.
Pour in the heavy cream and mix the ingredients with a wooden spoon until a dough is formed.
Sprinkle flour on a piece of parchment paper and use a floured rolling pin to roll the dough out to a ¼-inch thickness. Use a sharp knife to cut the dough into small rectangular pieces that are evenly sized.
Place the dough rectangles on the prepared baking sheet in a single layer, leaving 1 inch of space between each. Use a fork to poke holes in the crackers.
Sprinkle the tops with salt and chopped fresh rosemary. Use your fingers to lightly press the rosemary down onto the surface.
Bake for 10 minutes, until golden brown.
Allow the crackers to cool fully on the baking sheet before storing or serving.