Rosemary Parmesan Recipe

Rustic cheese covered rectangular crackers in a black bowl sitting on a table.

These rosemary parmesan crackers are crisp, flavorful, and downright hard to stop eating. With just a handful of ingredients and very little hands-on time, they bake up into a rustic, from-scratch snack that hits the spot every time.

Course Snacks

Cuisine American

Prep Time 15

Cook Time 15

Resting Time 45

Servings servings

Calories 167kcal

Author Diane Gail

Ingredients

2 cups all-purpose flour
1/2 cup shredded and chopped parmesan cheese + more for sprinkling
1 tablespoon dried rosemary
1 teaspoon salt
1 cup water + 2 tablespoons for egg wash
1/4 cup extra virgin olive oil
1 egg

US Customary - Metric

Instructions

Whisk: Combine flour, parmesan, rosemary, and salt until blended.
Cut in oil: Mix in olive oil with a pastry blender, a fork, or your hands, until the texture looks like coarse sand.
Stir in water: Mix until everything is evenly moistened and the dough starts to hold together.
Rest: Cover and let sit for 45 minutes to allow the dough to hydrate and relax.
Roll out: Shape into a ball and roll out to 1/8" thick on a floured surface.
Cut: Trim edges, slice into rectangles. Reshape, reroll, and cut scraps to make more crackers.
Whisk: Beat egg with 2 tablespoons water until it’s well blended.
Brush: Arrange crackers on a lined baking sheet and brush lightly with egg wash.
Sprinkle: Top with a light dusting of parmesan for added flavor.
Bake: Bake at 400°F (200°C) for 15 minutes, then cool on a rack before serving.

Notes

Rest the dough: Give it the full 45 minutes or you’ll be fighting sticky dough that doesn’t want to roll.
Chop parmesan finely: Smaller bits of cheese spread evenly through the dough, while longer pieces don’t distribute as well.
Flour generously: This dough leans on the wet side, so dust both the counter and the dough generously with flour to keep it easy to work with.
Beat the egg with water: Thinning the egg out makes it brush on lightly and evenly, so it's not too thick on the crackers.
Watch while baking: These can go from golden to too dark fast, so keep an eye on them near the end.

Nutrition