Whole Wheat Parmesan Rosemary Crackers Recipe

  • These crunchy whole wheat Parmesan rosemary crackers come together in under thirty minutes. I typically serve them up alongside soup for added crunch, or keel ’em on hand as a delicious whole grain snack.

    Parmesan Rosemary Crackers Recipe

    Bake a batch of these herb-y, crispy snack crackers for your next get-together!

    Prep Time:
    Cook time:
    Servings: 4-6


    • whole wheat flour (or whole spelt flour): 1 cup
    • Parmesan cheese, grated: ¾ cup
    • butter, chilled + cubed: ½ stick (4 tablespoons)
    • fresh rosemary, minced: 2 sprigs (leaves only)
    • salt: ½ teaspoon
    • freshly ground black pepper: ¼ teaspoon
    • whole milk: 3 tablespoons


    Step 1: Preheat oven to 400 degrees F. Line a baking sheeting with parchment paper. 

    Step 2: Add the flour, grated cheese, cubed butter, minced rosemary, salt, and pepper to the bowl of your food processor. Pulse a few times while pouring in the milk, one tablespoon at a time. Pulse until the dough comes together. (If the mixture seems too dry add another tablespoon of milk.)  

    Step 3: On a lightly floured surface, roll out the cracker dough to ½ inch thick. Transfer the rolled-out dough to your baking sheet and cut with a sharp knife into 1 inch squares. Bake for 10 minutes or until golden brown. Allow to cool completely before tasting and storing. 

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