Parmigiano-Reggiano Cheese Crackers

Ingredients

• 200 g Parmigiano-Reggiano cheese (Shredded; source also gives about 7 oz. Cheddar may also work as a substitution.)
• 1 cup Flour
• 4 tbsp Butter (Cold)
• 3 tbsp Water (Cold)
• Salt (Optional in the dough; add a light coating on top before baking (amount not specified).)
• Garlic powder (Optional; amount not specified.)
• Onion powder (Optional; amount not specified.)

Steps

1. 1

   Put the shredded Parmigiano-Reggiano, flour, optional salt, garlic powder, onion powder, and cold butter in a food processor. Blend until well incorporated. If the processor struggles, mix by hand instead.

2. 2

   Add the cold water and blend or pulse it in; mixing by hand is also an option if needed. The dough should have a cookie-dough-like texture.

3. 3

   Form the dough into a ball, cover it, and refrigerate for 1 hour. This rest is optional, but makes the dough easier to roll out.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   Divide the dough in half. Place each portion between sheets of parchment paper and roll it out thinly; thinner dough makes crunchier crackers.

6. 6

   Cut the rolled dough into squares and arrange them on a parchment-lined baking tray.

7. 7

   Use a toothpick or chopstick to poke a hole in the middle of each square, then add a light coating of salt.

8. 8

   Bake at 350°F (175°C) for 12 minutes.

9. 9

   Let the crackers cool and rest before eating so they can become crunchy.

Notes

The source says the resting step is optional but helpful. It does not specify the amount of flour beyond 1 cup or amounts for the optional seasonings and finishing salt. The kitchen will smell strongly of cheese while baking.

Nutrition per serving

• snack
• baked
• vegetarian
• cheese
• homemade