Project Description

Herb and Cheese Crackers


  • 1 cup all-purpose flour
  • 4 oz. shredded Parmesan cheese (about 1 cup)
  • 2 oz. shredded Asiago cheese (about 1/2 cup)
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, cubed, at room temperature


      1. Place flour, Parmesan, Asiago, rosemary, thyme, salt, and pepper in a food processor; pulse until combined, about 3 pulses.
      1. Add butter and pulse until dough is crumbly, about 10 times. Add 1 tablespoon water and pulse, scraping down sides of bowl as needed, until dough holds together, about 5 pulses.

      1. Press dough into a log about 7 inches long. Wrap tightly with plastic wrap and roll into an even cylinder. Refrigerate until cold and firm, at least 1 hour and up to 1 day.

      2. Preheat oven to 350°F with racks in upper and lower thirds of oven. Slice dough into 1/4-inch-thick rounds. Arrange on 2 baking sheets lined with parchment paper. Bake, swapping baking sheets halfway through, until edges are golden brown, 10 to 15 minutes. Let cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes. Store in an airtight container for up to 5 days.

Recipe courtesy of Real Simple