April 18, 2012

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
BYOB Badge

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.


  1. HA HA HA...funny ;)...I think I'll have the kids break my crackers apart next time I make them. These do sound wonderful, and I think I'd go thinner like you did, as well. Must try!

  2. I am totally impressed that you made these beauties; must melt in your mouth.

  3. these crackers sound great! i love all that parmesan cheese, yum!

  4. My first experience with making crackers, were, let's just say less than desirable. I'm pinning this one in hopes that the next time I get the wild cracker hair it'll turn out better.

  5. These are like cheez-its but WAY better because parmesan is better than weirdo orange powder. Delicious!

  6. Beautiful photo Karen. Buttery, flakey, cheesy = I'm in love. :)

  7. I love the idea of homemade crackers! And Bittman approved? Bonus!

  8. Homemade crackers? Fabulous! Homemade crackers WITH parmesan? Even more fantastic!! I love the idea! I can't wait to try this.

  9. I just made these and WOW! Seriously, these are the best crackers ever! I've never made crackers before, but I can tell you I will be making these again and again! Karen, you are my SRC Group B hero and I loved looking through your blog at all of your great recipes and pictures. You can bet your bippy I'll be back!

  10. Karen, I've made these crackers three weeks in a row now to offer along with my samples at farmers market. Now my customers want me to start selling these as well. I don't think soooo! LOL They turn out consistantly great..we just love them!

  11. nice idea.. thanks for sharing.


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