Parmesan Cream Crackers

Buttery. Salty. Flaky. Cheesy. Addictive. 

I could end this post right here because that's all you really need to know about these crackers. Oh, you want the recipe? Okay, then.

This is Mark Bittman's recipe, but I first saw them at Diane's blog, Stylish Cuisine. I had everything in the house that is needed to make them, so I got up and did just that. 

These come together quickly and easily using a food processor. The recipe suggests rolling the dough out to 1/2-inch, but I rolled mine much thinner and was glad I did because they tend to puff up a little during cooking. I rolled the dough out right on the parchment, then just transferred the paper to the baking sheet.

You can watch Bittman make these crackers on this video. Don't miss the very end!

I'm linking this to


PARMESAN CREAM CRACKERS from Mark Bittman in the NY Times

1 cup all-purpose flour, more as needed

½ tsp salt

½ cup finely grated fresh Parmesan cheese

4 T unsalted butter

¼ cup cream or half-and-half, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic, or whatever you like for sprinkling (optional).

   Heat oven to 400 degrees. Line a baking sheet with parchment paper or lighly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about ¼ cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.     Roll out dough on a lightly floured surface until ½-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days. Yield: About 4 servings.