There’s nothing easier and quicker than baking these cut out parmesan shortbread crackers, plus you can freeze the logs and always have them at the ready!
This parmesan shortbread recipe is really nothing to make, dump all the ingredients into the bowl of your stand mixer, mix, form two logs, freeze a short while to harden the butter, slice and bake, freeze the excess for over a month.
Why make homemade crackers instead of purchasing them? Well, first everything you make from scratch comes cheaper, second you know what you put in it.
These crackers are made of good butter and parmesan, black pepper and flour. They’re so versatile, you could add any herbs, some black or green olive tapenade, some nuts, some smoked paprika, with a little creativity you can make them every time different.
These crackers are delicious on their own with a glass of white wine or bubbly, on a cheese and cold cut platter, paired with a cheese dip, etc.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
8 tbsp. (110 g.) unsalted butter, at room temperature
1 cup (130 g.) all-purpose flour
1 1/4 cups (85 g.) grated parmesan
1/4 tsp salt
1/2 tsp ground black pepper
Into the bowl of your stand mixer fitted with the paddle attachment, add the butter, beat on high speed 2 to 3 minutes until smooth
Add the flour, pepper and salt, beat on low speed just to incorporate, keep the dough crumbly
Add the shredded parmesan, beat in briefly on low speed
Turn the dough on your counter, gather it and press it together with your hands, halve it and form two logs about 9 to 10 inches long, 2.5 inches large, I don’t bother with making them round and just leave them square forming sharp edges, wrap each log with plastic wrap and freeze for about 30 minutes
Meanwhile pre-heat your oven at 350°F (175°C), line a baking sheet with parchment paper, slice your cookies about 1/2 inch thick and arrange them on baking sheet 2 inches apart, they don’t spread much, bake for about 18 minutes or until slightly golden and firm on the sides
Let cool completely on the baking sheet, the crackers will be very fragile just out of the oven and will firm up while cooling
You can freeze the logs for about 1 month
Recipe adapted from Ia Garten
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