Parmesan Cheese Crackers Recipes

PARMESAN AND THYME CRACKERS

Steps:

• Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.
• Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

PARMESAN CREAM CRACKERS

Steps:

• Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.
• Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.
• Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

CHEDDAR-PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

CHEESY PARMESAN CRACKERS (SO EASY!)

Steps:

• Preheat the oven to 350.
• In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
• Add cheese& egg yolk,mix well.
• Add just enough water to form a dough that will hold together in a cohesive ball.
• (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling.
• On floured surface,roll each into a rectangle about 1/4 inch thick.
• Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
• Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
• Bake 10 minutes,& turn the crackers over.
• Bake another 5-10 minutes,or until medium brown.
• Let them cool on wire rack.

PARMESAN CRACKERS

Steps:

• In a food processor, combine ingredients, and pulse until dough comes together. Turn dough out onto a piece of plastic wrap, and form it into a log 1 1/2 inches in diameter. Chill until firm, at least 2 hours.
• Heat oven to 325 degrees. Grease two baking sheets. Cut log into 1/4-inch-thick crackers, and place them an inch apart on sheets. Bake until firm, about 12 to 13 minutes. Remove baking sheets from oven, and raise temperature to 500 degrees. When temperature comes up to correct heat, return sheets to oven, and bake for 3 minutes more, or until crackers are deeply golden brown all over. Let cool on a wire rack.

PARMESAN SESAME CRACKERS

Steps:

• Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.

HOMEMADE GARLICKY CHEESE CRACKERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place flour, sugar, baking powder, garlic powder, salt, and dill in the bowl of a food processor and pulse to combine or you can mix manually as well. Add 4 tablespoons melted butter and vegetable oil and pulse to combine.
• With food processor on low speed, slowly drizzle in water until the dough begins to form a ball. Remove dough from food processor and cover with a plastic wrap. Let rest for 10 minutes.
• Roll out dough as thin as possible on a lightly floured surface; thinner than pie crust if possible, thin like crepes works best. Cut the dough into your desired shapes with a cookie cutter, or cut with a knife or pizza cutter and arrange on the prepared baking sheet. Let it rest for another 10 minutes.
• Using a toothpick, prick several holes in each cracker. Don't skip this step; you will not have nice, flat crackers if you skip.
• Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven, brush the tops with remaining melted butter, and immediately sprinkle with coarse sea salt. Remove from baking sheets and allow to cool completely on a wire rack.
• While crackers cool, prepare cheese topping: Mix mascarpone, Cheddar, and Parmesan cheeses with parsley, oregano, thyme, rosemary, and pepper. Sprinkle over crackers and serve.

CHEDDAR - PARMESAN CRACKERS

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
• Preheat the oven to 375°F (190°C).
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
• Cool on a rack. Serve at room temperature.

CHEF JOHN'S CHEESY CRACKERS

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

FLAKY PARMESAN CRACKERS

Steps:

• Combine flour, Parmesan cheese, butter, salt, and mustard for dough in the bowl of a food processor; pulse until mixture is well combined and resembles bread crumbs. Pour 1/2 of the cream in slowly, with the processor running, until combined. Continue adding remaining cream, a little at a time, until dough has come together in clumps and feels like a damp, but not sticky, slightly over-processed pastry dough.
• Gather dough into a ball, then roll into a log. Wrap in plastic and place in the refrigerator to chill for 30 minutes or longer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Cut dough into quarters, then cut each quarter into 8 pieces. Lightly flour each piece as needed and feed through one of the thinnest settings of a pasta roller to make irregularly shaped, oblong crackers that are about 1/16 inch thick, 2 inches wide, and 8 inches long. Alternatively, use a rolling pin to roll dough out on a lightly floured countertop, and cut into any shape you wish.
• Working in batches, lay crackers on a baking sheet. Brush with beaten egg and sprinkle with Parmesan.
• Bake each batch in the preheated oven until crackers are browned at the edges, golden in the middle, and fully cooked through, 8 to 9 minutes. They will crisp as they cool.

PARMESAN CRACKERS

Steps:

• Preheat oven to 350 degrees Farenheit or 180 celcius.
• Line a baking pan with parchment paper.
• Sift flour into a bowl.
• Stir in Parmesan and parsley.
• Add egg yolk, olive oil and 2 tablespoons water.
• Stir well until combined.
• Turn dough onto floured surface and knead until smooth.
• Divide dough into two portions.
• Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
• Use a 5 centimeter fluted cutter to cut out crackers.
• (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
• Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
• Repeat this process with the remaining portion of dough.