Herb and Parmesan Crackers

What I love about these Parmesan crackers is the little ‘wow’ of the fresh herbs pressed right into the dough.

The dough itself comes together like shortbread, so it’s super easy. You just have to chill it well before rolling so the crackers keep their shape. Once baked, the crackers keep for days in a tin and freeze beautifully. I always make a double batch to have some in the freezer on hand when guests come at the last minute.

Recipe Card

Herb and Parmesan Crackers

5.00 (13 reviews)

Here are all my tips for making these delicious herb and Parmesan crackers. They’re incredibly easy to make and pair wonderfully with a glass of white wine or champagne. 

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Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 34

Ingredients 

1x2x3x

• 2 cups flour
• 4.4 oz butter at room temperature
• 1 cup Parmesan cheese , grated
• 2 tbsp thyme or rosemary dry
• 1 egg
• 1 tbsp of water optional
• 1/4 tbsp of sea salt

US Customary – Metric

Instructions 

1. In a bowl, combine the flour, butter, grated Parmesan, dried thyme or rosemary, egg, and a pinch of salt and pepper. Work by hand or in a food processor on low speed: the dough will be crumbly at first — keep going until it comes together into a smooth dough.
2. Shape into a ball, flatten slightly, wrap in cling film and chill for at least 15 minutes to firm up.
3. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 0.2 in (0.5 cm) thick.
4. Arrange fresh herbs (parsley, dill, thyme or oregano) over the dough, spacing them out. Cover with a sheet of parchment and gently press with a rolling pin to embed them; if any don’t stick, dab them with a little cold water using a brush.
5. Cut out rounds with a cookie cutter and place them on the baking sheet.
6. Bake for 12–15 minutes, until the edges are golden, then let cool completely on a wire rack.

Video

Notes

Store these herb shortbread cookies in an airtight container or a tin. Make sure they are completely cooled otherwise, they won’t stay crunchy.

Nutrition facts

Calories: 72kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.5mg

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Ingredients and Alternatives

You only need a few simple ingredients to make these savory Parmesan crackers. Here are a few tips:

• Flour: All-purpose flour works best for these Parmesan crackers, but you can experiment with whole wheat flour or gluten-free flour for a different texture.
• Butter: Use unsalted butter at room temperature. If you prefer a dairy-free option, you can substitute with vegan butter or margarine.
• Parmesan: I use freshly grated Parmesan cheese. Parmesan cheese add a wonderful nutty flavor. Feel free to substitute with another hard cheese like Comté or aged cheddar.
• Herbs: I like to use dried thyme or rosemary, but you can get creative with other herbs like sage, oregano, or even a mix of herbs for a unique flavor profile. For decoration, I use fresh herbs such as parsley, dill, thyme or sage. . 
• Egg: The egg helps bind the dough together. For a vegan option, you can replace the egg with  1/4 cup (60 ml) cold water.
• Water: Optional, just add it if the dough is too dry. 

You will find the exact quantities in the recipe card.

How to make these Herb and Parmesan Crackers

Mix. In a mixing bowl, combine the flour, butter, grated Parmesan, dried thyme or rosemary, egg, and a pinch of sea salt. Mix everything together using your hands or a food processor on low speed.

Initially, the dough will have a crumbly texture. Keep mixing until it forms a smooth and homogeneous paste.

Form the dough into a ball, flatten slightly and wrap in cling film. Let it rest in the fridge for at least 15 minutes to firm up.

Shape the crackers. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to a thickness of about 0.2 inches (0.5 cm).

Herb decoration. For a decorative touch, place fresh herbs such as parsley, dill, fresh thyme, or fresh oregano on the dough, spacing them evenly apart.

Cover the dough with a sheet of baking paper and gently press it with a rolling pin to embed the herbs into the dough.

If some herbs are not firmly set, use a brush to lightly moisten them with cold water to help them adhere.

Use a cookie cutter to shape the dough into crackers. Place the crackers onto the prepared baking sheet.

Bake. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Once baked, transfer the crackers to a wire rack to cool completely.

Store. Store the crackers in an airtight container or a tin. Make sure they are completely cooled otherwise, they won’t stay crunchy.

Géraldine’s tips

1. Chill the Dough: It’s important not to work the dough too much and in any case let it rest est in the fridge before rolling it out. The dough will be easier to work with, and the crackers will keep their round shape during baking.
2. Watch the Baking Time: Keep an eye on your crackers as they bake. They can go from golden brown to overdone quickly, so I recommend checking the baking time a few minutes before the recommended baking time, as each oven is different.
3. Freeze for later: Once completely cooled, place the baked crackers on baking tray covered with parchment paper so that they don’t touch each other. Freeze for 30 min. Then, transfer them into a freezer-safe container. They’ll stay fresh in the freezer for up to 3 months. Defrost at room temperature. 

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