Rosemary and Pepper Crackers

  • Level: Easy
  • Total: 42 min
  • Active: 30 min
  • Yield: 6 servings
Save Recipe


1 1/4 cups all-purpose flour, plus for dusting

1/2 cup grated Parmesan 

1 teaspoon fresh rosemary, minced 

1/2 teaspoon coarsely ground black pepper 

Pinch cayenne 

Kosher salt 

4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 

1/4 cup heavy cream, plus up to 2 tablespoons 


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
  3. Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
  4. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.