Parmesan Basil Homemade Crackers

5 from 6 votes

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Easy Parmesan Basil Homemade Crackers are perfect for a snack! With this recipe, you’ll never make plain homemade cheese crackers again.

Homemade Crackers

So today I have Homemade Cheese Crackers to share with you, I thought about doing another sugary Valentine’s post but decided against it because:

1. I’m thoroughly satisfied with my caramel Hershey kisses and couldn’t be damned to lift a finger

2. I’m too tired

3. I’m supposed to be taking it easy–> Pregnancy. Sigh.

4. Next Monday I’m posting a ridiculous recipe involving lots and lots of Girl Scout Cookies 🙂

5. And next Thursday, I’m posting another recipe/craving I’ve had involving sugar. Don’t take your fat pants off until next week, m’kay?

Anyways, yes. Happy Valentine’s Day. Nothing says I love you quite like a fist full of freshly made crackers….or something like that. I made these crackers yesterday and they certainly did not last long! They taste so cheesy and salty and crunchy! I loved them and really loved how handy they were to have on hand for snacking or small lunches! My daughter doesn’t like sandwiches or leftovers for lunch {she is her mothers’ daughter…} so little lunches made up of a zillion snacks are how we roll. I served these up with cubes of cheddar cheese, salami, apple slices, and craisins yesterday. Easy and delish! I only wish I could have eaten that darn salami. #joysofgrowingafetus

This was my first attempt at making crackers and ya know, it really was super simple. Minimal ingredients, minimal mixing and kept my 4-year-old entertained for a good 45 minutes! {I gave her a small piece of dough to roll out and cut herself which basically means she can do whatever she wants with it while I finish the recipe….in peace.} Start to finish these probably took an hour but made two sheets full of small crackers. Probably 12 dozen or so. Overall, these were more than tasty and my family of 3 couldn’t stop eating them. Hooray for crackers 🙂 Here’s how you make them:

Start by measuring out your dry ingredients into a large bowl: flour, salt, pepper, and dried basil.Homemade Crackers

To that, stir in some finely grated parmesan cheese. Use the real parmigianno reggiano pretty pretty please.Homemade Crackers

Then you can add in some really soft butter and start mooshing it together. You want to stir this in as best as you can. It should look something like this–>Homemade Crackers

THEN, stir in the cream tablespoon by tablespoon until larger chunks come together and you can form the dough into a non-sticky ball.Homemade Cheese Crackers

Roll this out to be 1/8 to 1/4 inch thick and cut away! We did hearts, stars, flowers, and circles.Homemade Cheese Crackers

Poke them a few times with a fork and bake 10-12 minutes until the edges are light brown. Obviously, the more brown they get the crispier they become.

Homemade Cheese Crackers

 

Keep them on the baking sheet until they’re cool enough to handle, then serve as you like!

So cute and fun for kids for sure 🙂 Printable is down below. Enjoy, friends!

Homemade Crackers

 

5 from 6 votes

Easy Parmesan Basil Homemade Crackers

Easy Parmesan Basil Homemade Crackers are perfect for a snack! With this recipe, you'll never make plain homemade cheese crackers again.
servings 12 dozen crackers
Prep Time 45 mins
Cook Time 12 mins
Total Time 57 mins

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 3/4 cup finely grated parmesan cheese use the real stuff please!
  • 4 tablespoons butter softened
  • 3 tablespoons heavy cream

Instructions

  • Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large bowl, stir together the flour, salt, pepper, and basil. Stir in grated cheese. Blend softened butter the into dry ingredients until well incorporated {no big lumps}. Stir in heavy cream one tablespoon and a time until larger clumps start coming together. Mixture should come together into a dough ball that isn't sticky. 
  • Roll onto a lightly floured board to be 1/4-1/8" thick. Cut out into any desired shapes and place on prepared baking sheet. Prick with a fork and bake 10-12 minutes or until edges start to brown. Cool crackers on the baking sheet and serve.

Nutrition

Serving: 1dozen crackers | Calories: 111kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 227mg | Potassium: 18mg | Vitamin A: 225IU | Calcium: 75mg | Iron: 0.6mg
Course: Snack
Cuisine: American
Keyword: crackers
other snack-ish recipes you might like:

Stuffed Peppers Recipe

Easy Rice Pudding Recipe

Banana Nut Bread Recipe

Cowboy Caviar Recipe

Pepperoni Pizza Rolls Recipe

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Recipe Rating




37 Responses
  1. Julie

    5 stars
    This sounds so good! I used cheddar when I made my crackers and used a cookie press to get shapes. I know my son would love this. Going to make some. Thanks I really enjoy your posts

  2. Kathy

    I have not had good look making homemade crackers for some reason. These looks so good and fairly easy. I will have to give these a try!

  3. Katie @ Blonde Ambition

    I recently made crackers for the first time (via a Yes I Want Cake recipe) and they were so good! I couldn’t believe how easy they were. Love that these are totally cheesy…I must experiment with parm next time I make crackers!

  4. [email protected] ThousandStoryKitchen

    These look AWESOME! I was just at playgroup this morning with mamas who were totally over the sugary-sugar craze already- these would be a perfect little savory treat to wrap up and hand out to break up the sweetness of it all- or just eat by the fistful, which, as you say, totally says L-O-V-E! Glad you shared! 🙂

  5. Caroline @ chocolate & carrots

    I’ve never made homemade crackers! They look perfectly light and delicious! Perfect with soup this time of year. 🙂

  6. Anna @ Hidden Ponies

    I love these! I’ve never made homemade crackers, but we eat random snack lunches just like you describe and I know these would be a hit. Pinned 🙂

      1. Miss M

        Thank you for replying Lauren! I was thinking the same thing (milk sub for cream) and often on other blogs the blogger just ignores this type of question. I’m heading to the kitchen right away to make these! Thanks for posting and answering! 🙂

  7. Kris Gersbacher

    I’m in awe…making today! Tyvm for sharing… wondering how I can make something similar with raisins & cinnamon sugar for a sweet cracker. A friend of mine is pregnant and craving cinnamon raisin stuff….but wants something different.

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  9. Jeanmarie

    5 stars
    This is my favorite feed in facebook. I have never enjoyed cooking or baking, but have done it so much more since I have started following. I am so thankful and appreciate your time….my family does too!

    1. Lauren

      I would start with a 50:50 ratio first before going full on whole wheat. Also, you may have to add in more cream to get the mixture to come together when using the ww flour.

  10. Shirley

    I buy the imported parm reggiano and grate it myself on a microplane. I get the same fluffy looking pile that you show. My question is when you need to have a particular measurement, do you just spoon it into the measuring cup? Or tamp it down in the cup like you would brown sugar? Obviously the method will affect the amount of cheese you use in the recipe and I’m never sure how I should do it. Thanks. Love your blog.

    1. Lauren

      When I grate it myself into tiny flecks, I do pack it in lightly. If its the grated kind from the store, I don’t bother.

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