Cheesy Parmesan Crackers So Easy Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough.
• Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes.

Steps:

• Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
• Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
• Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
• Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
• Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Steps:

• Preheat the oven to 350.
• In large bowl or food processor,cut butter into the flour until the mix resembles coarse meal.
• Add cheese& egg yolk,mix well.
• Add just enough water to form a dough that will hold together in a cohesive ball.
• (Texture will be somewhat crumbly,but dough will hold together when pressed) Divide dough into 2 equal portions for rolling.
• On floured surface,roll each into a rectangle about 1/4 inch thick.
• Cut out individual crackers about 2 inches across with cookie cutter or sharp knife.
• Place them on ungreased baking sheet,& prick each 2 or 3 times with a fork.
• Bake 10 minutes,& turn the crackers over.
• Bake another 5-10 minutes,or until medium brown.
• Let them cool on wire rack.

Steps:

• In the bowl of a food processor, place all ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water, 1 teaspoon at a time, until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days. Or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.)
• Preheat the oven to 375 degrees F.
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1-inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

Steps:

• In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until the butter pieces are the size of small peas. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add more water 1 teaspoon at a time until it reaches the right consistency.
• Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to 2 days or freeze it for up to 1 month. (You may want to cut the log in half or in thirds to freeze if you think you will want to defrost a smaller amount at a time.).
• Preheat the oven to 375°F (190°C).
• To make the crackers, cut the log into 1/4-inch-thick slices. Arrange the slices on a baking sheet 1 inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges.
• Cool on a rack. Serve at room temperature.

Steps:

• Preheat oven to 350 degrees Farenheit or 180 celcius.
• Line a baking pan with parchment paper.
• Sift flour into a bowl.
• Stir in Parmesan and parsley.
• Add egg yolk, olive oil and 2 tablespoons water.
• Stir well until combined.
• Turn dough onto floured surface and knead until smooth.
• Divide dough into two portions.
• Roll out one portion between two sheets of parchment paper until it is 5 centimeters thick.
• Use a 5 centimeter fluted cutter to cut out crackers.
• (If you use a larger cutter, of course there'll be fewer crackers and you can determine how many you want to make.) Carefully place on the lined tray and bake for 20-25 minutes or until light golden brown.
• Set aside for 10 minutes to cool on the tray before transfering to a wire rack to cool completely.
• Repeat this process with the remaining portion of dough.

Steps:

• Mix cheese, peppercorns and herbs in bowl.
• Spoon tablespoons of mixture, 3 inches apart, onto parchment-lined cookie sheet; spread gently with fingers into 3-inch rounds.
• Bake at 350 degrees until browned, 5 to 7 minutes.
• While cheese is still warm and pliable, remove from pan and shape with hands into tubes or place in muffin tins to make baskets. Leave flat to make crackers.
• Top or fill as desired.