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Cornmeal Parmesan Crackers


1 cup flour (plus more for dusting)

1 cup cornmeal

½ cup grated parmesan cheese

3 Tbsp. softened butter

¾ tsp. salt

Toppings: 2 Tbsp. of herbs, seeds, or other flavorings

Salt for topping: preferably fleur de sel, Maldon, or other flaky salts, though anything is fine.


1- Process the flour, cornmeal, cheese, butter, and salt along with ¾ cp cool water in a food processor and process until the mixture forms a ball, which should happen within 2 minutes. Remove dough from the processor, cover with a towel or plastic wrap, and let rest for 30 minutes - 2 hours.

2- Preheat oven to 400℉. If you have a pizza stone, place it in the oven while it heats. If not, you can use a baking sheet (but don't preheat that).

3- Divide the dough into two portions and roll out very thinly on a lightly floured work surface. Add flour as needed if the dough sticks to the surface or the rolling pin.

4- Stop rolling at about ⅛:" thick. Sprinkle the dough with your toppings, including the flaky salt, and roll again 2-3 times to embed the toppings into the dough.

5- Cut the crackers into the desired size and shape (I used the wavy edge of my pastry cutter to get zig-zag edges on the long sides, but you can easily just use a knife).

6- Poke the pieces of dough in several places with the tins of a fork.

7- Lay your pieces carefully on the pizza stone or baking sheet and bake until the crackers are brown on the edges and start to crisp (11-13 minutes on the pizza stone; 15-18 minutes on a baking sheet). The crackers will crisp more as they cool, but any that might be a bit thicker you want to make sure are fairly well crisped (without being burnt). You may want to take some crackers in the batch out of the oven before others are done.

8- Let the crackers cool and store in an airtight container. Preferably, eat them within 2 weeks.

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