Easy Parmesan Rosemary Crackers Recipe
Homemade Parmesan-rosemary crackers are a tasty treat. They are super easy to make. And from start to finish, it takes no longer than 20 minutes for these crisp, savory crackers to come out of the oven.
updated from 2013
WHY I LOVE HOMEMADE CRACKERS
It takes less than 20 minutes to make these delicious savory crackers at home.
They are amazing. Not only for their fresh taste, but also for how easy they are to prepare at home.
Make them spicy, use your favorite herbs, roasted garlic, sun-dried tomatoes or whole wheat flour. Use a variety of small cutters or make them into long sticks – perfect for dips!
Pair them with a nice bottle of wine for a hostess gift. I love their artisan look.
Use them as tasty appetizers at your next party. Don’t be surprised if they become the talk of the party and get labeled “the best homemade crackers.”
INGREDIENTS
- All-purpose flour, or a Combination of all-purpose flour and Whole Wheat
- Salt
- Rosemary – fresh or dry
- Parmesan Cheese
- Butter of Butter Substitute
- Baker’s Ammonia – produces light, airy, crisp crackers (substitute 1:1 ratio baking powder: baking soda)
- Water
PREPARE SAVORY DOUGH
- I used fresh rosemary, but you can use dried rosemary, too.
- In a food processor, pulse dry ingredients with cold butter until a coarse mixture forms.
- If you do it by hand, use a fork or pastry cutter to avoid oversoftening the butter (step 1).
- Gradually add water until the dough comes together (step 2).
SLICE AND BAKE CRACKERS
- Immediately turn the dough onto a lightly floured work surface.
- Gather the dough into a ball and flatten it into a disk.
- Roll it out between parchment paper or silicone baking mats to about 1/8 inch (3mm) thick.
- Cut out shapes (step 1), remove the scraps, and re-roll the dough.
- Or use a pastry wheel and cut the dough into squares or other geometrical shapes (step 2).
- Slide the parchment or baking mat onto a baking sheet and bake the crackers at 400°F (205°C) for 10-12 minutes.
- During this time, you may notice ammonia fumes coming from the oven.
- This is normal when using baker’s ammonia.
- Smell is temporary and doesn’t affect baked crackers.
- Keep your head turned away when you open the oven door to let the ammonia fumes escape.
- Let crackers cool on the baking sheet before serving and storing them.
HOMEMADE CRACKERS SUCCESS TIPS
Yes, absolutely. Remember, vegan butter or vegetable spreads tend to have more water.
Therefore, when finishing the dough, start with less water than listed in the recipe.
Yes, you can still make these with baking soda and baking powder.
However, the result will be slightly different than when Baker’s Ammonia (Ammonium carbonate) is used.
Baker’s Ammonia produces exceptionally light and crispy crackers.
Yes, you can freeze the dough for up to 3 months.
Baked crackers can also be frozen in an airtight container for 3 months.
There are so many options: use nuts, seeds, chopped prosciutto, herbs, try using caramelized onions, roasted garlic, use toppings such sea salt, caraway, poppy or sesame seeds.
Store crackers in airtight, sealable containers. Use a food-grade silica gel packet or a small bowl with raw rice to absorb extra moisture if you live in a humid climate.
Use a 1:1 ratio of all-purpose to whole wheat flour.
And if possible, use 1 tablespoon of orange juice in place of water.
In my opinion, they’re healthier. Many commercially produced crackers are fried, so baking them makes them a bit healthier.
Use fresh ingredients for the best results
I love them plain, with cheese, sun-dried tomatoes, cheese spread, red pepper paste, or fig jam.
DELICIOUS HOMEMADE CRACKERS IDEAS
- Prosciutto Crackers
- Graham Crackers
- Crackers for Toddlers-Gold Fish Crackers via Super Healthy Kids
Parmesan Rosemary Crackers
Ingredients
Parmesan Rosemary Crackers
- 1 cup all-purpose flour (143grams)
- 1/2 cup Parmesan cheese finely grated
- 1/2 tsp baking ammonia
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 3 spring of fresh rosemary (3/4 tsp to 1 tsp dry rosemary) leaves removed from the stems
- 4 tbsp cold butter; cut smaller pieces/vegan butter or another vegetable substitute (60grams) cut into chunks
- 3-4 tbsp cold water
- 1 tbsp kosher salt for topping or sea salt
Instructions
- Preheat oven to 400F/205C.
Dough
- Combine flour (1 cup/143 grams), salt(1/2 teaspoon), ground black pepper (1/8 teaspoon), rosemary (1 and 1/2 teaspoon dry), finely grated parmesan cheese (1/2 cup), and baking ammonia (1/2 teaspoon). Pulse until combined,
- Add cubes of cold butter or another butter substitute (4 tablespoons, 60 grams) and pulse until coarse mixture forms.
- Gradually, while pulsing, pour cold water (4 tablespoons) over a coarse mixture of flour and butter. Pulse until the dough holds together and forms a sort of "ball".
- Scrape the dough out of the bowl onto a lightly floured surface, gather it with your hands, and flatten it into a disk.
Roll out the dough
- Roll the dough out between 2 parchment sheets or silicone baking mats. Lightly dust the surface with flour. Roll the dough out to about 1/8-inch(3mm) thick. Slice the rolled-out dough into about 1-inch wide strips and then cut 1-inch strips perpendicular to the first set of stripes. Slide the baking sheet or silicone mat onto the baking sheet or rimless cookie sheet. Sprinkle with sea salt or kosher salt.
- Bake crackers in the preheated oven for 10-12 minutes until the edges are golden.
- If cutting out shapes like hearts, cut the shapes with a cookie cutter and then remove the scraps leaving the cut shapes on the parchments/silicone baking mat. Bake as stated in the previous step.
Notes
- How to store homemade crackers? – Store crackers in an airtight container for up to a week. Or freeze for up to 3 months.
- I don’t have baker’s ammonia; what can I use?
In place of 1/2 teaspoon of baker’s ammonia, you can use 1/4 teaspoon of baking powder and 1/4 teaspoon of baking soda. (Keep in mind that a combination of baking powder and baking soda may cause slightly different results)
This recipe was originally published on January 20th, 2013. On January 26th, 2023 I updated this recipe with written text, pictures and recipe card.
😘 looks amazing. Can I roll with my pasta roller?
Hi Kelly, that is a great question. I don’t know. I haven’t tried it but now I want to give it a try.:-)
Have a great day.
Hani
1 cup flour is 120-125 grams, so 450 is more than 3 cups, please which one is the right amount? Thank you
Hi Madiha
Thank you for noticing that typo. I saw it this morning and rushed to fix it.
I use 1 cup(us cup) all purpose flour = 140-143grams.
Love that they are made with baker’s ammonia, as I have it hanging around because I bake Springerle and other European type cookies during the holidays – I bet the texture is amazing because of that
will make them, definitely!
Hi Sally,
Yes, indeed texture is amazing because of baker’s ammonia. I love homemade crackers.
I need to experiment with other flavors.
Lovely savory crackers. Is there a substitute for bakers ammonia ??