Homemade Parmesan Dill Crackers are the perfect treat when you feel like impressing people. Full of flavor and you can make them any shape you like!
Ever have a recipe you just want to conquer? I have lots, but homemade crackers have always been close to the top. So while I may not make them every time I want crackers and cheese I love knowing this recipe tastes delicious and that I can make crackers when I want too!
Homemade Parmesan Dill Crackers
Homemade crackers have been on my list to make for a long time. The dough is super easy to toss together and you can literally add any of your favorite flavors.
We LOVE dill weed and parmesan around here, so those were the flavors I knew I wanted. They did not disappoint!
So making crackers were just a tick harder than I thought, which might be why I put them off attempting for so long. Looking for a good arm workout, homemade crackers are for you!
When you roll out the dough and think it’s thin enough…..roll thinner.
And then after you’ve rolled it thinner and think you have it just right.
ROLL IT AGAIN EVEN THINNER!
Homemade Parmesan Dill Crackers
- 3 cups flour
- 2 teaspoons sugar
- 1-2 teaspoons salt parmesan cheese is salty and I also sprinkle salt on them before I bake them so remember that when you add salt to the dough
- 4 Tablespoons butter, melted
- 1 cup water
- 1/2 cup shredded parmesan
- 1 happy teaspoon dried dill
- additional flour for rolling out dough
- salt for sprinkling on top of crackers
- In a large bowl combine the flour, sugar, salt, parmesan cheese and dill.
- Stir in the melted butter, then stir in the water - eventually using your hands to pull all the dough together - keep working it until all the crumbles in the bottom of the bowl are one big dough ball.
- Divide the dough into thirds to work with. Roll the dough with a rolling pin to about 1/8 inch thick, when you think the dough is thin enough - roll it out some more and then roll it out even more!
- Now cut into desired shapes or random shapes or pieces - I used a drinking glass for these.
- Lay the crackers you have cut on a lined cookie sheet and brush with melted butter or be lazy like me and give them a quick spray with butter spray. You can also add more shredded parmesan on top if you like. Also, sprinkle with a slight amount of salt - I just used table salt
- I work in batches of dough in thirds. I also save back the cut leavings from the batches to work together as a 4th batch to cut crackers from. This dough is very elastic and can get tough if you work it too many times.
- Bake in a pre-heated 450° oven for 7-13 minutes - this will depend on how much color you want, how crispy you want them and how thick you cut your crackers. This is a close watch bake, not something you can walk away from.
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…