These parmesan herb crackers are incredibly rich, cheesy and sooo addictive. They are easy to make and the dough can be made in advance and frozen until until your next cocktail party.
These crackers are rich, buttery, crunchy and packed with cheese. They have a flakey, melt in your mouth texture that will have you going back for more. There is so much rich, cheesy flavor that you really don’t need to serve them with cheese. We served them with a platter of prosciutto, salami, olives, roasted red peppers, and a tomato relish. It was a fast and easy appetizer plate to pull together and was a huge hit with our guests.
Crackers really aren’t difficult to make but this is an especially easy and ‘no- fail’ recipe. It is an adaptation from Barefoot Contessa’s recipe. We sliced them much thinner so they are more like a cracker than a cookie.
If you have ever made slice and bake freezer cookies, you can make these. After mixing all the ingredients, simply form the dough into a log, wrap it in plastic and stick it in the freezer until your ready to bake them up. When it is time to bake them, slice the frozen log into thin disks and stick them in a hot oven.
This is the perfect cracker recipe to make weeks or even months in advance. If unexpected company comes over, take the log of frozen dough out of the freezer, slice off a dozen or so disks of crackers and pop them in the oven. Perfectly delicious crackers every time!
We used einkorn flour to make these crackers. If you haven’t heard of einkorn before it is an ancient wheat that hasn’t been hybridized or changed since its existence. Although it does contain gluten, the gluten in einkorn is different. The composition of the starches and proteins in einkorn make it much easier to digest than modern wheat. Although it is not recommended for people with celiac disease, many people that are sensitive to gluten are able to tolerate einkorn. For more information on einkorn click here and here.
Einkorn Parmesan Herb Crackers
Yield 45 crackers
These rich, buttery crackers are packed with cheese and herbs. They have so much flavor you wont need to pair them with cheese.
- 1 stick butter (8 tablespoons)
- 3/4 cup finely grated Parmesan cheese (85 grams)
- 1 1/4 cups all-purpose einkorn flour (150 grams)
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon freshly ground black pepper
- Place the butter in a mixing bowl and beat on medium speed until creamy. Add the Parmesan, flour, salt, herbs and pepper. Mix until well combined
- Place the dough on a lightly floured board and roll into a 10 to 12-inch long log. Wrap the log in plastic wrap and freeze for 30 minutes. This will get the dough firm enough to slice.
- Preheat the oven to 350 degrees F°.
- Slice the log crosswise into 1/8 to 1/4-inch thick slices. Place the slices on a baking sheet and bake for 18 to 20 minutes. Thicker slices will need to bake longer.
- Allow to cool completely before storing in an airtight container.
The dough can be made ahead of time, shaped into a log then frozen for up to 4 months.
Serving Size 1 cracker
Amount Per Serving
% Daily Value
Total Fat 2 g
Saturated Fat 1.3 g
Sodium 26 mg
Total Carbohydrates 2 g
Protein 0.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.