Appetizers · ALWAYS FREE
Rosemary & Parmesan shortbread crackers
Savory slice-and-bake shortbread rounds with finely grated hard cheese and fresh rosemary.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Cut the butter into small cubes and allow about 30 minutes at room temperature to soften without melting; a cold room may need longer.
- Mix butter and finely grated cheese with a spoon until evenly combined. Stir in flour and rosemary, then all about 2 tsp (10 g) cold water. Press together just until the crumbs form a dough; do not knead or add bench flour.
- Shape on parchment into a compact 24-cm log about 4 cm across, pressing out gaps. Wrap and refrigerate for 60 minutes until firm.
- Heat oven to 350 F / 175 C. Cut the whole log into 24 rounds about 1 cm thick, using a sharp knife and rotating the log occasionally. Press any broken edge pieces back onto their rounds so no dough is discarded.
- Arrange on a parchment-lined tray with space between. Bake 18-22 minutes until the edges are lightly golden and the centers feel set. If the tray is too small, bake two batches and add the extra baking time.
- Cool on the tray for 10 minutes, then transfer carefully to a rack for at least 20 more minutes. The crackers are fragile while hot and firm as they cool. Serve three per portion.
- Store completely cooled crackers airtight at cool room temperature for up to 2 days, or freeze. The 170-minute schedule includes butter softening, mixing, chilling, slicing, one baking batch and cooling.
Estimated nutrition
Per serving · 1 of 8- Calories
- 156 kcal
- Protein
- 4.3 g
- Total carbohydrate
- 11.7 g
- Total fat
- 10.1 g
- Total sugars
- 0.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All dough retained in 24 crackers; three make one eighth of the complete batch. Contains wheat and milk. Vegetarian requires suitable cheese enzymes; no gluten-free or dairy-free claim.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Rosemary & Parmesan shortbread crackers: all-purpose flour; unsalted butter; hard Parmesan-style cheese made with vegetarian enzymes; fresh rosemary leaves; cold water. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
