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Parmesan-Herb Crackers
By Esther Reynolds
Six ingredients (one being our Wild Green Goddess Seasoning!) are all you need to whip up these flaky, flavorful crackers.
Parmesan-Herb Crackers
Esther Reynolds
Rated 4.7 stars by 3 users
Category
Snacks
Cuisine
American
Prep Time
15 minutes
Cook Time
15 minutes
Homemade crackers are easier to make than you may think and are the perfect accompaniment to a cheeseboard or your favorite dip.
These flaky squares feature our Wild Green Goddess Seasoning and a touch of Parmesan cheese, and come together in minutes with a bit of help from your food processor. No machine? No prob: Just cut the butter into 1/4" pieces and work it into the dry ingredients with your fingertips, then stir in the milk until the dough is moist enough to hold together.
Ingredients
-
1 ½ cups (6 ⅓ oz.) all-purpose flour
- ½ cup grated Parmesan cheese
- 3 Tbsp. Wild Green Goddess Seasoning
-
½ tsp. salt
- 5 Tbsp. unsalted butter, cut into five pieces
- ¼ cup milk
Directions
Combine flour, cheese, Wild Green Goddess Seasoning, and salt in the bowl of a food processor and process until blended. Add butter and pulse until pea-size pieces form, about 10 times. Add milk and pulse until dry ingredients are moistened. (If you pinch a small amount of mixture between your fingers, it should hold together.)
Turn dough out onto your countertop and gather into a ball. Divide into two pieces and form each into a disc about 1” thick, then wrap each in a piece of plastic and refrigerate for at least 30 minutes and up to two days.
When ready to bake, preheat oven to 400° with racks in the upper-middle and lower-middle positions. Working with one disc at a time, roll dough between two pieces of parchment paper until it’s about ⅛” thick. Remove top piece of parchment and cut dough into 1” squares, but don’t separate into individual pieces; trim edges if desired. Transfer each piece of dough (with parchment) to a baking sheet.
Bake until tops are golden brown, about 15 minutes, switching position of baking sheets halfway through. Let cool completely, then separate crackers. Store in an airtight container for up to one week.
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