These easy parmesan rosemary shortbread crackers were the perfect addition to my tea party brunch for girlfriends!
It’s menu/recipe day for my monthly dinner club group and this month we’re hosting a tea party.
And guess what, you’re invited!
If you are coming over from Stacy at Bricks N Blooms, welcome! Doesn’t her chicken salad look yummy??
There are some great recipes on the menu this month!
tea party menu
ingredients for parmesan rosemary shortbread
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1 1/4 cups flour
1 cup shredded parmesan cheese
2 tablespoons finely chopped rosemary leaves
1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup unsalted butter, at room temperature
herb leaves for pressing on top of shortbread
directions for making parmesan rosemary shortbread crackers
Chop rosemary into fine pieces.
Put flour, cheese, rosemary, salt and pepper into the bowl of a food processor.
Cut the softened butter into pieces and add to the dry mixture. Pulse a few times, then mix until the dough comes together. If the dough doesn’s start coming together fairly quickly, add about a teaspoon of water and mix again.
Put the dough out onto a piece of plastic wrap and shape it into a smooth round shape without any major cracks.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Place the dough on a sheet of waxed paper and cover with another piece of waxed paper, then roll out into a flat disk that is about 1/4 inch thickness.
You can use any cookie cutter shape you like. I wanted a “tea bag” shape, and I actually just cut mine out with a knife instead of using a cookie cutter.
decorating my shortbread crackers with herbs
To embellish the parmesan rosemary shortbread crackers, I cut fresh herbs from my garden.
Sage leaves, rosemary sprigs, and parsley leaves were what I chose.
I put the herb leaves on top of the dough, then placed a piece of waxed paper on top and rolled with a rolling pin to gently press the herbs into the dough.
Then, I cut my “tea bag” shapes out. In hindsight, this would have been easier if I cut the shapes before I placed the herbs.
Next, I put my crackers on a baking sheet, and made a small hole in the top with a toothpick. This is where the tea bag string will go.
The crackers were baked for about 12 minutes. This will depend on your oven. You want to bake until the edges just start to turn lightly golden.
When my crackers were cooled, I pulled a piece of kitchen twine through the hole to resemble the string on a tea bag.
Lastly, I attached an actual tag from a tea bag I had on hand.
variations for parmesan rosemary shortbread
I made my shortbread crackers in the shape of a tea bag to go along with my tea party theme. But, these crackers can easily be cut into any shape you choose.
You could use any herb leaf you like. I just used some I had growing in my garden. Keep in mind the leaves will lose a bit of their color after they are baked. I found that some of the leaves retained their color better than others.
If you don’t have herbs growing in your garden, you can purchase them in the produce section at the grocery store.
would you try this??
I hope you enjoyed this recipe for easy parmesan rosemary shortbread crackers!
I would love to hear if you try these for yourself.
They are the perfect addition to a ladies brunch and are also wonderful with a glass of wine or added to a cheese/charcuterie board.
You can print the recipe at the bottom of the page to save it for later.
Be sure and check out all of the other wonderful recipes on the menu this month. Click the link at the bottom of each photo to see each recipe.
Next up, is Brendt from She Gave It A Go with an easy egg salad recipe.
blessings and happy baking,
Parmesan Rosemary Shortbread Crackers
- 1 1/4 cups flour
- 1 cup shredded parmesan cheese
- 2 tablespoons finely chopped rosemary leaves
- 1/2 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 1 stick unsalted butter
- herb leaves for embellishing crackers
- Chop rosemary into fine pieces.
- Put flour, cheese, rosemary, salt and pepper into the bowl of a food processor.
- Cut the softened butter into pieces and add to the dry mixture.
- Pulse a few times, then mix until the dough comes together. If the dough doesn't start coming together fairly quickly, add about a teaspoon of water and mix again.
- Put the dough out onto a piece of plastic wrap and shape into a smooth round shape without major cracks.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Place the dough on a sheet of waxed paper and cover with another piece of waxed paper, then roll out into a flat disk that is about 1/4" thick.
- Cut dough into any shape you like, using a cookie cutter.
- Place an herb leaf on top of each cracker. I used sage, rosemary and parsley leaves.
- Cover with a piece of waxed paper, and gently roll over crackers with a rolling pin to press the herbs into the dough.
- Place crackers on a baking sheet and bake for 10-15 minutes or until the edges start to turn light golden.
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