Parmigiano Crackers
Parmigiano Crackers
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Parmigiano Crackers

15 MIN
10 MIN
3 H
About 50 crackers



  1. In a food processor, combine the flour, cheese and pepper. Add the butter and pulse until the mixture resembles coarse sand. Add the milk and process until the dough just begins to hold together.
  2. Lay a sheet of plastic wrap on a clean, damp surface. Place the dough on the plastic wrap and shape into a log about 4-cm (1 ¾-inch) in diameter. Twist and tightly tie the ends of the plastic wrap. Refrigerate until very firm to the touch, about 3 hours. If desired, the raw dough can be frozen at this stage; remove from the freezer 15 minutes before slicing.
  3. With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
  4. Unwrap the dough and place it on a clean surface. Cut into slices about 3-mm (1/8-inch) thick and arrange on the sheets. Bake, one sheet at a time, until golden, 10 to 12 minutes. Let cool on the cookie sheets.


Rosemary crackers: Add 15 ml (1 tablespoon) finely chopped fresh rosemary at the same time as the butter.

Garlic–paprika crackers: Add 30 ml (2 tablespoons) Hungarian paprika and 2 chopped garlic cloves at the same time as the butter.

Black olive and hot pepper crackers: Add 60 ml (1/4 cup) oil-packed black olives, drained, patted dry, pitted and finely chopped and 5 ml (1 teaspoon) hot pepper flakes after.


  1. Excellent!! These will impress your company, and they are easy to prepare too.

  2. These are absolutely delicious. I liked all the variations. In fact I would be hard pressed to choose a favourite!

  3. These are very good, I make them every year around the holidays.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.