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parmesan rosemary shortbread crackers cut into tea bag shape and fresh herb leaf on top of each cracker and stack of crackers on white pedestal plate

Parmesan Rosemary Shortbread Crackers

These delicious savory crackers are a wonderful addition to an lunch menu. They are also yummy with a glass of wine or an addition to a cheese/charcuterie board.
Prep Time 1 hr 30 mins
Course Appetizer
Cuisine American
Servings 12 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.
Keyword cracker, rosemary, tapas