Garlic parmesan crackers

By Anna Olson
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  • 1 cup (150 g) all-purpose flour
  • 1/2 cup (50 g) finely grated Parmesan cheese
  • 1 clove garlic, minced, or 1 teaspoon dried granulated garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup (60 g) cold unsalted butter, cut in pieces
  • 1/4 cup (60 ml) whipping cream


  1. Preheat the oven to 400°F (200°C) and line two baking trays with parchment paper.
  2. Place the flour, cheese, garlic, oregano, salt and pepper in the bowl of a food processor and pulse once or twice to combine. Add the butter and pulse a few times to work in, then add the cream and continue pulsing until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and roll into a square about ¼ inch (6 mm) thick. Using a knife or a pastry wheel, trim away the rough edges and then cut the crackers into rectangles about 1 × 3 inches (2.5 × 5 cm). Arrange them on the baking trays so they are close together but not touching. Bake the crackers for about 10 minutes, until golden brown.
  4. Cool the crackers on the trays on cooling racks. They will keep in an airtight container at room temperature for up to 1 week.

This recipe is published in Baking Day with Anna Olson, Appetite by Penguin Random House, 2020.

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