Rosmary Parmesan Crackers
- Appetizers & Snacks, Fingerfood
These homemade Rosemary Parmesan Crackers are a quick and easy recipe to make. They are the perfect savory snack along with a nice glass of red wine or paired with some soft cheese. They also make a great addition to any charcuterie board and should not be missing at your next party.
These Rosemary Parmesan Crackers are also a great recipe to prepare in advance. Wrap the roll-shaped dough tightly in plastic wrap and store in the fridge for up to 24 hours, or in the freezer for up to 3 months. Thaw the dough completely in the fridge before cutting them up. Bake whenever you need them.
This recipe makes about 30 crackers. You can easily double or triple the recipe to your needs.
Ingredients you will need for this recipe:
- flour
- butter
- sour cream
- parmesan cheese
- egg white
- rosemary sprigs
- salt + pepper
How to make Rosemary Parmesan Crackers:
(1) Make the dough
In a mixing bowl, add 125 g flour, 60 g butter, 60 g sour cream, 60 g freshly grated parmesan cheese and a generous pinch of salt and peeper. Mix all ingredients together, until becomes a smooth dough.
(2) Refrigerate the dough 1 hour
Roll the dough into an about 4 cm thick roll-shape, wrap it up tightly with plastic wrap and put in the fridge for at least an hour.
(3) Cut into slices and sprinkle with rosemary and sea salt flakes
Cut the roll-shaped dough into about 1/2 cm thick slice and place them on a lined baking sheet.
Brush the crackers with 1 egg white and sprinkle chopped rosemary and sea salt flakes on top.
(4) Bake
Bake at 200 °C for about 10 min. They should be golden brown along the edges.
Some Recipe Tips:
Make in advance: Wrap the roll-shaped dough tightly in plastic wrap and store in the fridge for up to 24 hours, or in the freezer for up to 3 months. Thaw the dough completely in the fridge before cutting them up. Bake whenever you need them.
Storage: Store the crackers in an airtight container, this way they will last up to 3 to 5 days.
Double the recipe: This recipe makes about 30 crackers. You can double or triple the recipe to your needs.
Rosmary Parmesan Crackers
Course: Snacks, Fingerfood Difficulty: Easy30
pieces5
minutes1
hour10
minutes1 hour 15
minutesThese homemade Rosemary Parmesan Crackers are a quick and easy recipe to make. They are the perfect savory snack along with a nice glass of red wine or paired with some soft cheese. They also make a great addition to any charcuterie board and should not be missing at your next party.
Ingredients
125 g flour
60 g butter
60 g sour cream
60 g parmesan cheese
a generous pinch of salt + pepper
1 egg white
3 rosemary sprigs
sea salt flakes
Directions
Make the dough
In a mixing bowl, add 125 g flour, 60 g butter, 60 g sour cream, 60 g freshly grated parmesan cheese and a generous pinch of salt and peeper. Mix all ingredients together, until becomes a smooth dough.
Refrigerate the dough 1 hour
Roll the dough into an about 4 cm thick roll-shape, wrap it up tightly with plastic wrap and put in the fridge for at least an hour.
Cut into slices and sprinkle with rosemary and sea salt flakes
Cut the roll-shaped dough into about 1/2 cm thick slice and place them on a lined baking sheet.
Brush the crackers with 1 egg white and sprinkle chopped rosemary and sea salt flakes on top.
Bake
Bake at 200 °C for about 10 min. They should be golden brown along the edges.
Notes
- Make in advance: Wrap the roll-shaped dough tightly in plastic wrap and store in the fridge for up to 24 hours, or in the freezer for up to 3 months. Thaw the dough completely in the fridge before cutting them up. Bake whenever you need them.
- Storage: Store the crackers in an airtight container, this way they will last up to 3 to 5 days.
- Double the recipe: This recipe makes about 30 crackers. You can double or triple the recipe to your needs.
