Ingredients

The following ingredients have 4 Servings
  • 1/2 cup freshly grated Parmesan cheese (Note 1)
  • 4 tablespoons unsalted butter, (cold)
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon dried minced garlic
  • 1 cup white all-purpose flour
  • 4-5 tablespoons heavy whipping cream ((not whipped))
  • 2 teaspoons Italian seasoning
  • Optional: Maldon sea salt flakes or fine sea salt

Instruction

  • PREP: Preheat the oven to 400 degrees F. Spray a large baking sheet with nonstick spray and then lightly flour the surface. Don't use parchment or Silpat liners. Set aside. Cube the butter into 8 equal cubes.
  • PULSE: In a food processor, pulse the Parmesan cheese and butter until crumbly, about 10, one-second pulses. Do not puree.
  • PULSE AGAIN: Add in the salt, pepper, paprika, dried minced garlic, and half of the flour. Pulse 4 more times to combine. Add in the rest of the flour and 4 tablespoons heavy whipping cream. Pulse a few more times and then add the last tablespoon if needed (clumpy dough should be forming.)
  • ADD HERBS: Dump the dough mixture straight from the food processor onto a sheet of plastic wrap or wax paper. Pour the Italian seasoning on top and fold the herbs into the dough gently until a nice dough comes together. Avoid kneading or overworking.
  • ROLL: Place a piece of parchment paper on top of the ball of dough and roll out the dough to 1/8th-1/4th inch thickness (according to personal preference). We like thinner better-- If the dough is too thick then the crackers won't be crispy and crunchy (and might even be a little doughy in the center). Remove the parchment paper on top and (if desired) trim the edges (not necessary). Then use the plastic wrap to pull up the large sheet of dough and invert it onto the prepared baking sheet.
  • SCORE: Using a super sharp knife, perforate the dough to make lines for the crackers. (Don't cut all the way through the dough).
  • BAKE: Bake for 8-14 minutes or until lightly browned at the edges (thicker crackers bake longer -- keep an eye on them and check every minute or so). Remove from oven and sprinkle immediately with fine sea salt (if desired). Let stand on sheet pan until cooled.
  • BREAK INTO CRACKERS: Break into the crackers along perforated lines and enjoy!
  • STORAGE: Store completely cooled baked crackers in an airtight container at room temperature for up to a week. Freeze the disc of dough (wrapped in plastic and in a gallon-sized freezer bag) in the freezer for 3-4 months. Thaw overnight and roll out the next day. Alternatively, store baked crackers in an airtight container for up to 4 months. Thaw at room temperature; note: they do lose some crispness.