Monday, July 2, 2012

Parmesan Cheese Crackers

I have always been curious as to homemade crackers...will they be just crispy /crunchy for a while and then goes soft ?  Well, curiosity gets the better of me and I made some using Smitten Kitchen's recipe.  Well, I can say I am very satisfied with the result....they were crispy crunchy till the next day and the tin is empty so I never got the chance to test it out and see whether the crisps and crunch  still stay that long...and every bite has that cheesy and saltish taste that is so good that I am going to make this more often.  You can munch on them without knowing when to stop  LOL!  It is a great snacking treat for me and Wild Boar :) Nothing beats making cheese crackers yourself.  They can be eaten as a stand alone without having to top anymore rich stuff on them :)

Smitten Kitchen has lots of goodies on her blog and I drool each time I am there. I wish I had discovered her blog when I was younger so that I can enjoy copy cat all her recipes :)  Her recipes and  photos inspires and tempt me all the time :)  This is first recipe I copy cat her and it turned out great !  Do hop over to her blog and feast on all her recipes...who knows you might be like me and be a copy cat too :p  nope , I must remember I live in a pig sty and I am a sow not a cat LOL!

Seriously, this is a no fuss and easy to make cheese crackers.  Just dump everything into the food processor and in a minute you have a soft and easy to handle dough .  Roll them into thin sheets and using a fluted pastry wheel , cut into square and dork with a fork and tada it will be ready for simple and easy! Baking time is just 12 minutes !  Love it !

fun using the fluted pastry wheel to cut them into
desired square size that is an inch by an inch and
1/4 inch thick , it will be more crunchy if it is thickness
can be 1/8 inch thick :)

dork to allow  the release  of air so that 
they stayed more crispy and less puffy

bake them an inch apart 

I am happy I got them evenly browned...they 
are beautiful and smell nice

cool them completely before storing 
them in air tight containers 

Parmesan Cream Crackers
taken from Smitten Kitchen

Rolling the dough 1/4-inch thick, I yielded 30 1 1/2-inch square cookies that shrank slightly and puffed to 3/8-inch thick


1 cup all-purpose flour, more as needed
1/2 teaspoon salt
1/2 cup finely grated fresh Parmesan cheese
4 tablespoons unsalted butter
1/4 cup cream or half-and-half, more as needed * I needed more - another 1/8 cup
Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).


Heat oven to 400°F. 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 until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. 

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. From here, you can either form them into individual crackers (I went for 1 inch squares cut with a fluted pastry wheel) and bake them an inch apart on your baking sheet or transfer the entire rolled-out sheet to your baking sheet (draping it over the rolling pin will make it easier) and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using.

Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Enjoy and have a great day !

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  1. You are awesome !!! These look crazy delicious !!! I'm drooling right now ! Lol !

  2. I saw these on SK long ago and adapted from her recipe.
    U made it look like hers.. serupa! Cantik!

  3. .......or eat them on their own!! why never leave some for me??? sobbbbsss...

  4. Yummy! Looks good Elin! I love cookies with cheese. Looks very pro!

  5. Jo....yea, it is addictive :) drool first, later I will bring them up for you :)

    Wendy...told you! I am a copy cat LOL!

    Kathy....sedap nya, celup kopi :)

    Claire....heehee :)

    Passionate About Baking...thanks :) trying to be pro :p

  6. Mmmmm ... I love cheese crackers. You're so right to make them yourself. Those store bought ones have all sorts of artificial ingredients and preservatives. I still buy them of course :) but now ..... this one's for me! Thanks again for another great recipe! I've been your copy cat for the longest! Meow!

  7. Ping....seriously, this is really addictive. Try to make it as thin as you can go. It is crunchy and yummy even after one day in the air tight container :) me too, your copy cat for the longest! Meow followed by Oink :p

  8. thanks for showing the pic of that fluted wheel pastry cutter, i dont know there's something like that..makes such nice shapes!

  9. They look delicious and definitely a must try recipe!

  10. Perfectly puffy and imbued with a delightful golden-brown. With the right cheeseboard, these crackers wouldn't last ten minutes at a party!

  11. Elin, these are all so pretty to eat. I bet the smell is great too. Can save them up for your kids.
    Happy weekend, dear.