This weekend I used my brand new stand mixer to honor everyone’s favorite culinary queen, Ina Garten. These parmesan sage crackers, are basically the same as her Parmesan Thyme Crackers, but I added my own flare to the recipe (aka I only had sage in the fridge). Her recipe was super simple and easy to follow for more novice bakers, like myself. Pro tip: you might want to double this recipe, because I cried real tears when I finished them all.
What Ingredients do I need to make Parmesan Sage Crackers?
These crackers are surprisingly easy to make!
- Unsalted butter
- Grated Parmesan
- Fresh Sage
- Kosher Salt
- Fresh ground black pepper
- all-purpose flour
How do I make Parmesan Sage Crackers?
- In the bowl of an electric mixer, cream butter using paddle attachment for 1 minute.
- On low speed, add the parmesan, sage, salt, pepper—then add flour to combine until mixture is all crumbly (takes about 1 minute). If dough is too dry, add 1 teaspoon water.
- Place dough on floured surface and make into a ball, then roll into about a 9-inch log. Wrap in plastic and refrigerate for 30 mins to a couple days.
- Meanwhile, preheat oven to 350 degrees, and prepare a baking sheet with parchment paper. If you don’t have parchment paper, simply grease a baking sheet with a thin layer of oil.
- Remove the log from the fridge and cut into ⅜-inch-thick rounds. This works best if you have a sharp knife to keep the dough from crumbling as you cut it. Place cut crackers onto the baking sheet.
- Bake for 22 minutes, until very lightly browned. Rotate pan once during baking (or if you’re me, accidentally forget this step and hope for the best). Cool and serve at room temperature (or live life on the edge and eat them hot).
Yield: 22 crackers
Parmesan Sage Crackers
These buttery, cheesy crackers are the perfect indulgent snack served with some cheese, cold cuts, on charcuterie boards or alone!
Prep Time
20 minutes
Cook Time
22 minutes
Additional Time
30 minutes
Total Time
1 hour 12 minutes
Ingredients
- ¼ pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced sage leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ cups all-purpose flour
Instructions
- In the bowl of an electric mixer, cream butter using paddle attachment for 1 minute.
- On low speed, add the parmesan, sage, salt, pepper—then add flour to combine until mixture is all crumbly (takes about 1 minute). If dough is too dry, add 1 teaspoon water.
- Place dough on floured surface and make into a ball, then roll into about a 9-inch log. Wrap in plastic and refrigerate for 30 mins to a couple days.
- Meanwhile, preheat oven to 350 degrees, and prepare a baking sheet with parchment paper. If you don’t have parchment paper, simply grease a baking sheet with a thin layer of oil.
- Remove the log from the fridge and cut into ⅜-inch-thick rounds. This works best if you have a sharp knife to keep the dough from crumbling as you cut it. Place cut crackers onto the baking sheet.
- Bake for 22 minutes, until very lightly browned. Rotate pan once during baking (or if you’re me, accidentally forget this step and hope for the best). Cool and serve at room temperature (or live life on the edge and eat them hot).
Nutrition Information:
Yield:
22Serving Size:
1 crackerAmount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 123mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 2g
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