Crackalackin Good! 😋
These delicious, baked and beautiful Parmesan and Goat Cheese Crackers had me at first bite. Homemade crackers bare no resemblance to store-bought. So many savory ingredients pack each cracker with tons of flavor. They are a special and scrumptious addition to your appetizer spread or your home charcuterie plate.
These flavor-filled crackers also make a great host/hostess gift. If you have an hour to spare, these Parmesan and Goat Cheese Crackers are worth the effort. You can make them even more irresistible when you decorate them with fresh or dried herbs, seeds and coarse salt.
The crackers are light and crispy, flavored with Parmesan and goat cheese. It’s the addition of the mustard and cayenne that give them a little kick. The wine adds the perfect balance to the cheese. They really are as delicious as they are pretty.
I get it, there’s a reason there are so many crackers in the stores. We don’t usually have time to make these from scratch. This is the kind of thing you make for special occasions or for special people.
Cookie Cutters
I had planned to make Parmesan and Goat Cheese Crackers as a host gift for the hosts with the most! They put on such a nice Christmas party every year. Not to mention, Rick, one of the hosts is one of my biggest blog and recipe fans!
I was going to make crackers in the shape of maybe Christmas trees or wreaths. I went in search of my cookie cutters. They were nowhere to be found! I have no idea where they’ve gone. At last count, I probably had 5 dozen Christmas cookie cutters. They’ve disappeared along with my valentine’s day cookie cutters. The weird part is that I have tons of other cookie cutters. The only thing I can imagine is that after making a batch, I swore I’d never make Christmas cookies again and did away with them while sleep walking. I managed to find some star cutters, so stars it is. You can use any shape cookie cutters you have.
A Little Short Cut…..
These crackers are a little bit of effort, but less so than making iced cut cookies. If you really don’t have the time to fuss, you can actually make these without the rolling and cutting. Just cut the dough into 4 quarters, then roll each quarter into a 3-4 inch wide cylinder shape. Roll tightly with the plastic, then chill. Once you’re ready to bake them, slice them into 1/8 inch thick slices and bake as rounds.
The Recipe, Parmesan and Goat Cheese Crackers
For these Parmesan and Goat Cheese Crackers, everything goes right into the bowl of your food processor!
Add 3 cups all-purpose flour, 1 teaspoon salt and 1 1/2 teaspoons of ground dried mustard, 1/2 teaspoon of garlic powder and 1/4 teaspoon of cayenne pepper. Pulse the dry ingredients to combine.
Next, add 2 cups of grated Parmesan cheese and pulse to combine. Add 3/4 cups cubed, chilled butter and 3 ounces of crumbled goat cheese.
Pulse until the mixture looks like crumbles.
Slowly add 1/2 cup dry white wine. I use Chardonnay for this recipe, but any will do. Mix until the mixture comes together and can be just formed into a ball. It’s pretty close to the same consistency as pastry dough, just slightly wetter.
Not too much liquid. If you need a little extra, add by tablespoon at a time.
Pour the mixture out onto plastic wrap and shape into a disc. Refrigerate for at least 30 minutes before going on to the next step.
Rolling/Cutting/Decorating
Just like with cookies, lightly flour a work surface. Take the dough out of the refrigerator and cut into 4 even pieces. Roll out the first quarter of dough to about 1/8 inch thickness or thinner and lay the crackers onto baking sheet lines with parchment paper. Continue to roll and cut crackers. Depending on the size of your cutters you will get about 40 or more crackers from this recipe.
Into a small bowl, whisk 1 egg. Lightly brush each cracker with the egg, then add toppings as you like.
I did a combination of chopped fresh rosemary, some with dried oregano, some with paprika and some with poppy and or sesame seeds. I lightly topped each with a bit of coarse salt. Keep in mind a little salt goes a long way! Be creative and top with your favorite ingredients.
Bake at 400° for about 10 minutes on convection bake. If regular bake, a little longer. The crackers should be golden brown on the edges. Remove from the oven and let them cool completely.
Enjoy!
Parmesan and Goat Cheese Crackers
December 13, 2018
Persons
3
Notes
To make these without the rolling and cutting. Just cut the dough into 4 quarters, then roll each quarter into a 3-4 inch wide cylinder shape. Roll tightly with the plastic and chill. Once you're ready to bake them, slice them into 1/8 inch thick slices. Place on parchment lined baking sheets and continue recipe as above.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground, dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 cups grated Parmesan cheese
- 3 ounces goat cheese, crumbled
- 3/4 cup butter, chilled and cut into small squares
- 1/3 cup white wine
- 1 egg, beaten
- Optional: Chopped fresh rosemary, sesame seeds, poppy seeds, dried oregano, paprika, coarse salt
Instructions
- Preheat oven to 400 degrees
- Into the bowl of a food processor, add the flour, salt, mustard, cayenne and garlic. Pulse to combine. Next add the grated Parmesan cheese and the goat cheese. Pulse until the mixture looks like crumbles.
- Slowly add the wine and pulse until the mixture comes together in a slightly sticky ball. If it's too dry, add a bit more wine, tablespoon by tablespoon.
- Pour out onto plastic wrap. Shape into a disc, cover completely. Chill for at least 30 minutes.
Rolling and Shaping
- Lightly flour a work surface. Take the dough out of the refrigerator and cut into 4 even pieces. Roll out the first quarter of dough to about 1/8 inch thickness or less, lay the crackers onto baking sheets lines with parchment paper. Continue to roll and cut crackers. Depending on the size of your cutters you will get about 40 or more crackers from this recipe.
- Brush the cut crackers with the beaten egg. Top crackers with selected toppings.
- Bake for 10-12 minutes until golden brown.
- Let crackers cool completely and serve.
Karen Harris https://www.bittersaltysoursweet.com
Parmesan and Goat Cheese Crackers
Notes
To make these without the rolling and cutting. Just cut the dough into 4 quarters, then roll each quarter into a 3-4 inch wide cylinder shape. Roll tightly with the plastic and chill. Once you're ready to bake them, slice them into 1/8 inch thick slices. Place on parchment lined baking sheets and continue recipe as above.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons ground, dry mustard
- 1/8 to 1/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 cups grated Parmesan cheese
- 3 ounces goat cheese, crumbled
- 3/4 cup butter, chilled and cut into small squares
- 1/3 cup white wine
- 1 egg, beaten
- Optional: Chopped fresh rosemary, sesame seeds, poppy seeds, dried oregano, paprika, coarse salt
Instructions
- Preheat oven to 400 degrees
- Into the bowl of a food processor, add the flour, salt, mustard, cayenne and garlic. Pulse to combine. Next add the grated Parmesan cheese and the goat cheese. Pulse until the mixture looks like crumbles.
- Slowly add the wine and pulse until the mixture comes together in a slightly sticky ball. If it's too dry, add a bit more wine, tablespoon by tablespoon.
- Pour out onto plastic wrap. Shape into a disc, cover completely. Chill for at least 30 minutes.
Rolling and Shaping
- Lightly flour a work surface. Take the dough out of the refrigerator and cut into 4 even pieces. Roll out the first quarter of dough to about 1/8 inch thickness or less, lay the crackers onto baking sheets lines with parchment paper. Continue to roll and cut crackers. Depending on the size of your cutters you will get about 40 or more crackers from this recipe.
- Brush the cut crackers with the beaten egg. Top crackers with selected toppings.
- Bake for 10-12 minutes until golden brown.
- Let crackers cool completely and serve.
Karen Harris https://www.bittersaltysoursweet.com
