Crunchy Parmesan Crackers
- Prep Time
- Cook Time
- About 200 small (1") crackers
- Difficulty Level Intermediate
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- 0 ratings
- 2 cups (227g) White Whole Wheat Flour
- 1/2 teaspoon salt
- a few grinds fresh black pepper, optional
- 1 cup (113g) grated Parmesan cheese
- 1/2 cup (8 tablespoons) cold unsalted butter
- 1/2 cup (113g) whole, 2%, or 1% milk
- coarse sea salt, dried herbs, and/or grated Parmesan cheese, optional; for topping
- Preheat the oven to 400°F. Get out several large baking sheets; no need to grease them.
- Whisk together the flour, salt, pepper, and Parmesan.
- Add the cold butter, working it in until no large pieces remain; a mixer works well here.
- With the mixer running (or stirring all the while), drizzle in milk until the dough comes together; you may not use the entire 1/2 cup.
- Gather the dough into a ball, and squeeze it a few times to bring it together. Divide it into three pieces. If you have a scale, they'll weigh about 6 1/2 ounces (187g) each.
- Working with one piece of dough at a time, flatten it into a rough square, and place it on a lightly floured work surface. Roll the dough 1/8" thick; it'll be about 10" square (or an 11" circle, if your rolling efforts result in a circle).
- Transfer the dough to a piece of parchment or aluminum foil. Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into 1" squares; don't separate them. You may trim the edges first, if you like, in order to separate the "good looking" crackers from the raggedy ones around the edges.
- Lift the piece of parchment/crackers onto a baking sheet. Sprinkle the crackers with coarse sea salt, additional grated cheese, and/or dried herbs, if desired.
- Repeat with the remaining pieces of dough.
- Bake the crackers for about 15 minutes, until they're a medium golden brown. Remove them from the oven, and cool right on the pan.
- When the crackers are cool, store them airtight at room temperature.
- Baking Tips: As you bake the crackers, the ones around the edge will brown more quickly than the ones in the center. If you're not a fan of darker crackers, remove the pan from the oven, carefully transfer the crackers around the edge to a cooling rack, and return the pan to the oven to continue baking, until the remainder of the crackers are golden brown.
- Tip: Check crackers saltines before sprinkling with coarse sea salt and adjust to taste.
Home Baking Association
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