Parmesan Rosemary Crackers
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: about 8 dozen small crackers
Homemade crackers have never been easier or tastier.
  • 1 ¼ cups all-purpose flour, plus more for dusting
  • ½ cup grated parmesan cheese
  • 1 Tbsp fresh rosemary, minced
  • ½ tsp salt, plus more for sprinkling
  • ½ tsp pepper
  • ¼ tsp cayenne, or more or less to taste
  • 4 Tbsp unsalted butter, very cold
  • ¼ cup heavy whipping cream (plus 1-2 Tbsp, if needed)
For Serving (Optional, but Recommended)
  • Apricot Jam
  • Goat’s Cheese
  1. Preheat the oven to 400˚F. Line two large baking sheets with aluminum or parchment paper.
  2. In the bowl of a food processor, combine flour, Parmesan, rosemary, salt, pepper, and cayenne. Pulse to combine.
  3. Dice cold butter into ½” cubes and add to the food processor, and pulse until incorporated.
  4. Add ¼ cup heavy cream and process until the dough comes together to form a ball. If this does not occur, add more heavy cream, 1 Tablespoon at a time, and process until the dough forms a ball.
  5. Lightly flour a work surface. Turn out the dough and pat into a rough rectangle. Lightly flour the dough and your rolling pin, then roll the dough out to ¼” thickness. If your dough is not a perfect rectangle, don’t worry – you can reroll the scraps and cut again.
  6. Cut the dough into 1” squares (or any size to your liking, just note that it may change the baking time slightly!) and transfer to the baking sheets. The crackers can be placed close together; they will not expand much during the baking process. Sprinkle crackers with kosher salt.
  7. Re-roll and cut any scraps you may have left. I usually repeat this process several times until I have scraps enough for a single cracker. Alternatively, simply bake crackers with ragged edges –they are homemade, after all!
  8. Bake for 10-12 minutes, or until light golden brown in color. Remove from baking trays and allow to cool on a wire rack.
  9. These crackers are delicious by themselves, but I like to serve mine with apricot jam and goat’s cheese. Feel free to experiment with other dips and flavor combinations!
Crackers will keep in a sealed Ziploc bag or Tupperware container for up to a week.
Recipe by hOhm Cooking at