Wednesday, May 29, 2013

Parmesan Seeded Crackers

I like these crackers a lot, they are crisp and i added a little parmesan cheese to the dough making them a little cheesy too. I also think they do look quite similar to the Jacob cream crackers, only that they are a little smaller in size here and if i want to compare to jacobs, i think they are a little heavier than the jacobs one but nonetheless, still very good. With this basic dough recipe, you can make your own variations like lemon thyme crackers, omit the seeds and add some lemon zest and some fresh thyme or maybe plain ones if you like, or use a combination of wholemeal flour and add some flax seeds, sesame seeds, etc. Just like normal crackers, you can choose to eat them plain or top with some cream cheese salmon spread or anyway you like. The dough is also easy to manage, easy to cut into shapes,  you can either use your hand or a food processor to mix to form the dough.

I am baking these crackers with Joyce and Zoe for our bake along event, i am also looking forward to see what flavours they are making for these crackers and also do visit the rest too who will be joining us for this crackers bake. For our next bake along, the theme will be Cottony Soft Cheesecake. Any kind of soft light cheesecake will be accepted eg Japanese Cotton Soft Cheesecake, Featherlight Cheesecake with any flavours of your choice. You can check the internet for the recipes if you do not have one, all are welcomed to join. One friendly reminder, please only link new and current post. The linky will be opened on June 24, 2013 for 10 days, thanks !

Recipe ( from Williams Sonoma Essential of Baking ) with some changes
makes around 30 crackers, depending on the shapes and sizes
250gm plain flour
2tsps sugar
2tsp salt  ** update ** i used coarse sea salt
1tsp poppy seeds
1tbsp shortening
15gm cold butter
1/2 cup of dairy cream, plus 1/2 cup
1 handful of grated parmesan cheese

By food processor:
Combine the flour, sugar, salt and poppy seeds and pulse 2 times to mix. Add the grated cheese and pulse again to mix. Add shortening and butter and pulse 7-10times until mixture forms large coarse crumbs the size of peas. Pour in the cream and pulse a few times until dough comes together in a rough mass ( i added another 1/2 cup to the original )

Using a pastry scraper, scrape the dough onto a clean work surface and gently squeeze it together. Add few more drops of cream if dough will not hold a soft shape. Gently press dough into a disk, wrap in plastic wrap and let rest at room temperature for at least 20 mins or up to one hour. ( i chilled for 1/2 hour )

Position the rack in the middle of the oven and preheat to 180C. Line your baking sheet with baking paper.
Unwrap the dough disk and place on a lightly floured work surface. Cut the dough in half or 3, roll out the dough into a rectangular shape or square shape as thin as possible without tearing, dusting it with flour as needed to prevent sticking to the work surface. Trim the edges of the dough to fit the prepared pan, then carefully transfer the sheet to the pan. Cut the sheets into shapes desired using pizza cutter or sharp knife. Repeat with the other half. Bake one sheet at a time until the crackers are crisp and brown, about 13-15 minutes. Transfer to wire racks and let cool completely until crisp.If you hv baked the dough in sheets, break each sheet into pieces. The crackers are best when eaten fresh, and they can be stored in an airtight container for up to 5 days.

** update** at 12.51am may30
i just read in Jasline's post here that 2tsp of fine table salt will be much saltier than 2 tsp of coarse salt so if you are using regular table salt, you may want to reduce the amount of salt stated in the recipe.

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  1. Good morning Lena,
    These crackers are very nice! I ate most of it myself! Thought of making these again with different flavours variation.
    Thanks for a crunchy pick! :)

  2. Hi Lena, your crackers are so evenly cut, I tried with the pizza cutter and got different sizes lol! In the end, I gave up and used a round cutter instead. Too salty though so I'll reduce the salt next time I make these. Otherwise, they are delicious!

  3. Lena, you cut your crackers so neat and even, nice!

  4. Lena, this is not good for dieting LOL! But I would like to bake it someday :)

  5. Those seeds in a cracker is definitely making it more crispy and also healthy. Thumbs up to you, Lena.

  6. Hi Lena,

    Nice to "see" you again. How was your holidays?

    I really enjoyed baking and eating these crackers. Really fun experience! Like you, I had to add extra cream to form a smooth dough. Mine didn't have nice and neat edges as I was rolling these cut crackers again as thin as possible.


  7. As usual, very neatly done, Lena... looks healthy too :)

  8. Lena, indeed your crackers do look like the ones from Jacobs. And incidentally, the seeds do look like the little holes in Jacobs crackers too. I love the way you cut your crackers so evenly. Awesome!!

  9. Hi Lena, your crackers look delicious. Very nicely browned and crispy!

  10. Homemade crackers? Looks great Lena...poppy seeds and Parmesan, yum!
    Have a great week :)

  11. I saw you gals doing this - looks good to go with kopi. Poppy seeds how? :(

  12. Lena, these crackers look yummy and i know my family is going to love it too.

  13. I have never made crackers before! I think I will like this cracker as I prefer salty cracker.

  14. Lena , another goodies to try - will definitely bake these :D Those crackers look really crunchy and flavorful !

  15. these are so professionally done! Wow!


  16. Crackers here I come .... hopefully before your deadline.

  17. Hi Lena! Lately I have been reading up on crackers, biscuits and tuiles! Found one recipe orange tuiles... very tempted to try! Let's see...

  18. Beautiful homemade crackers, Lena.

  19. Wonderful crackers!Love the parmesan addition!
    Kisses,dear Lena!

  20. Hi Lena! Love the addition of Parmesan! Cheesy crackers sound delicious as well. I think I will reduce the salt even further if I'm adding parmesan, as parmesan is already pretty salty. I can never roll the dough out so neatly like you! I just anyhow-anyhow haha!

  21. i could snack on these all day long! they look perfectly crispy and yet slightly chewy

  22. What an assortment of crackers you have all baked up Lena. I must say, I couldn't possibly pick just one kind. I think this calls for a Wine and Cheese Party. We sure do have a GREAT assortment of crackers to choose from!

    Thank you so much for sharing...

  23. Very nicely baked! They look so crisp, love the even sizes and the nice brown patches, just like those out of Jacob tins :)

  24. Ooooh.....that looks delicious and addictive. Would be so good served with more sliced cheese....mmmm. I was enjoying that recently at a cafe. Lena, next time I eat that again, I will think of you :D

  25. Hi Leng lui, This looks very yummy & addictive! I've never try making crackers before & if my sons see this sure bising & request for it! This recipe sounds easy enough , may be I'll ask them to do it instead! LOL

  26. Hi. Your crackers look nice. Like the idea with parmesan.
    I added some buckwheat flour for taste, reduced salt and added linseeds. Very yum. Good idea to bake them :).

  27. Oh dear, I've missed quite a number of your post. However, I do really enjoy crackers...and homemade is always so easy to prepare as well. Yours look really really good. I like the burnt puffing look. Don't you!
    Enjoy your day dear.