Parmesan Crackers

These are a fabulous little cracker … but be warned … you can’t stop at one!

I saw the original recipe ( see here ) on the SBS site under Anneka Manning, who I think is the bomb!  She runs a fabulous cooking school in Sydney called Bake Club, and if I lived there I would certainly attend one of her classes.

To make them nut free, substitute the almonds with sunflower seeds … you could use a combination of sunflower seeds and pepitas, but the milder flavour of sunflower seeds compliments the parmesan beautifully.

There is only a small amount of cayenne pepper, but it does pack a little punch … this can be omitted if you like, but it does add a lovely intensity to the cracker, so perhaps just a “pinch” would be better than completely omitting it.

These goes beautifully with a variety of dips (I served it with labne, avocado dip, and a carrot and sundried tomato dip), as well as soft fresh cheeses like ricotta or goats curd … delish!

Recipe makes 24 crackers that will keep for a week (maybe … if you don’t get to them first!) in a sealed container.

Gina @ The Passionate Pantry

Parmesan Crackers

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 24 biscuits

Ingredients Method Notes

Ingredients

  

• 200 g almonds
• 170 g parmesan cut into cubes
• ¼ tsp cayenne pepper
• 1 x 59g large egg
• 40 g extra virgin olive oil

Method

 

1. Preheat oven to 180 degrees fan forced
2. Line 2 large baking trays with baking paper … dab a little oil on trays to hold paper in place
3. Place almonds into TM bowl and mill 5 seconds / speed 7
4. Put aside
5. Place parmesan into TM bowl and mill 10 seconds / speed 9
6. Remove roughly 2 tbls to use as topping and leave the balance in the bowl
7. Return almonds to TM bowl along with cayenne pepper, egg and olive oil
8. Knead for 30 seconds, lift lid, stir mix around, and knead for another 20 seconds
9. Divide mix in half, roll each half between two sheets of baking paper until 4-5mm thick (the mix is quite sticky so you will need to use the two sheets of paper … reuse the paper for the next batch)
10. Using a sharp knife, pizza wheel, or sharp edged spatula, cut the dough into squares and lift onto baking tray
11. Continue with second lot of dough, rerolling offcuts until you use it all up
12. Sprinkle crackers lightly with extra parmesan cheese, pressing down lightly
13. Bake one tray at a time for 10 minutes, check biscuits, turn tray around and continue for another 2-4 minutes until nicely golden
14. Cool crackers for 5 minutes on baking tray before placing onto cooling trays to cool completely
15. Store in a sealed container

Notes

To make them nut free, substitute the almonds with sunflower seeds … you could use a combination of sunflower seeds and pepitas, but the milder flavour of sunflower seeds compliments the parmesan beautifully.

There is only a small amount of cayenne pepper, but it does pack a little punch … this can be omitted if you like, but it does add a lovely intensity to the cracker, so perhaps just a “pinch” would be better than completely omitting it.

These goes beautifully with a variety of dips (I served it with labne, avocado dip, and a carrot and sundried tomato dip), as well as soft fresh cheeses like ricotta or goats curd … delish!

Recipe makes 24 crackers that will keep for a week (maybe … if you don’t get to them first!) in a sealed container.