Parmesan Cream Crackers
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour, more as needed
- ½teaspoon salt
- ½cup finely grated fresh Parmesan cheese
- 4tablespoons unsalted butter
- ¼cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional)
Nutritional analysis per serving (4 servings)
308 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ 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.
- Step 2
Roll out dough on a lightly floured surface until ½-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.
- Step 3
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.
Private Notes
Comments
Borrowed a trick from a different cracker recipe and rolled the dough out with a pasta maker. Worked out great.
Recipe is a definitive test for how evenly an oven heats—I’m guessing Mark Bittman does these in pro-quality convection oven :-)? At 400 degrees in my lesser old electric for the given time, I had burnt edges, uneven browning, center mostly underdone. Corrected by lowering temp to 350, bake for 15-20min on two sheets, switch sheets & rotate every 5 min. Perfect. And, As Wallis Simpson noted “ one can’t be too rich or too thin”—at least if one’s a cracker. Definitely roll out to 1/8”.
I think the 1/2" was an error. I roll to about 1/4" then transfer to the parchment and continue to roll to less than 1/8". That way they are easier to cut with a pizza roller before transferring to my baking sheet.
This is one of my favorite appetizers to make and have done so many times. Delicious with a glass of wine.
I rolled it out 1/8 or thinner and the center was more like biscuit so I am now trying to recook at 350 per suggestion in the notes. These are yummy though. I also used a Senora Whole Wheat flour from the farmer's market which may have had a bearing. Will be good with my potato leek soup from an olde recipe in The Enchanted Broccoli Forest I've memorized after all these years.
Some people have complained that their crackers are puffy. If you simply prick the dough with a dinner fork the crackers will be flat and won’t puff up
I was disappointed with this recipe. The crackers were super short. Perhaps I needed to handle the dough a bit more aggressively.
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