These homemade cheese crackers with rosemary can easily become your favorite snack and lunch idea for kids. Baked with the wholesome ingredients, you can make a bunch and store them in a closed container for the entire week.
Why only for one week? They won’t last there longer. Little fingers will be reaching out for yet one more cheese cracker to satisfy big appetites.
Flavorful Combination for A Healthy Snack
A combination of fresh rosemary and Parmigiano-Reggiano cheese creates a flavorful and very satisfying combination for our taste buds. This Italian-made hard cheese is made from skimmed or partially skimmed milk. It is known among the chefs as the King of Cheeses.
From the nutritional point of view, this cheese is lactose-free, carbs free, and super low in fat. It is rich in vitamin A (eyes, cardio-vascular system), vitamins B6 and B12, phosphorus, zinc, copper among many other trace minerals and nutrients.
Including Parmigiano-Reggiano cheese into your diet regularly would bring its own benefits for your well-being and spectacular flavor to your meals.
Serve Savory Homemade Cheese Crackers on A Platter
These festive-looking cheese crackers are suitable to serve for tea and during the holidays. I bake a whole bunch of them and use for decorating the table, the dips, platters with other foods. Sometimes, I even spread a few crackers amongst the dishes and plates on the Holiday dinner table to add a fuzzy, warm feeling of a home cooked meal.
Whatever you decide to do with your crackers, you will find them appetizing and very flavorful.
If you enjoy cooking with fresh herbs, check out this easy recipe for a Pear Rosemary Flatbread that you would be tempted to bake again and again.
Fair Warning! The buttery taste and rosemary flavor would be your favorite combination once you taste these crackers!
PIN For Your Next Party or TEA Time!
- 1/2 cup + 2 Tbsp self-rising flour, plus more for dusting
- 7 Tbsp unsalted butter, softened
- 1/2 cup Parmigiano-Reggiano cheese, grated
- Pinch of Cayenne
- 1 Tbsp rosemary, chopped
- 1/2 tsp kosher salt
In a food processor, combine all of the ingredients except the rosemary and salt.
Pulse until a crumbly dough forms.
On a lightly floured surface, form the dough into a log 1-1/2 inches in diameter.
Wrap in plastic and chill until firm, about 1 hour.
Meanwhile, preheat the oven to 350F.
Line 2 baking sheets with parchment paper.
In a mortar, pound the rosemary with the salt until blended.
Using a thin, sharp knife, slice the dough into 1/8-inch-thick rounds.
Arrange the crackers 2 inches apart on the baking sheets.
Bake in the middle and lower thirds of the oven for 12 to 15 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking.
Sprinkle the hot crackers with the rosemary salt and let cool on the sheets for 5 minutes.
Transfer the crackers to a rack to cool completely.