Savory Herb and Parmesan Shortbread Crackers

Delicious savory shortbread crackers made with Parmesan and fresh herbs.

Course Appetizers

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings

Calories 131

Preheat the oven to 350°F/180°C. Line a large baking sheet with parchment paper.
To a mixing bowl, add the flour and butter. Rub between fingers until it looks like breadcrumbs.
Stir in the Parmesan and herbs. Use your hand to press and knead the dough until it starts to stick together and there are no more crumbs, you can see how I do this in the video. (you can also do this in a stand mixer using paddle attachment). If it will not stick together and is dry, add a very small amount of water until it does but don’t over do it. Press into a flat round shape, wrap in plastic wrap and refrigerate for 15 minutes.
Turn out the dough onto parchment paper. Roll out to (⅛-inch) 3mm thick. Use a 2-½ inch (6cm) fluted cookie cutter to cut out rounds. If the cracker does not come out with the cutter (because the dough is delicate) remove the excess dough from around the cracker, then lift them using a thin spatula onto the baking sheet to retain their shape.
An optional decoration is to add a little of the herbs on the tops before baking.
Bake in the center of the oven for 12-14 minutes - they should be just begin to turn a pale gold at the edges. They will be soft but firm up when cooled.

I prefer unsalted butter because the Parmesan add enough salt, so just keep this in mind if you choose to use salted.