Parmesan Black Pepper Crackers

These homemade buttery cheese crackers are the perfect compliment to a cold cocktail

I got the new Huckleberry cookbook over the weekend, which features recipes served at one of our favorite local restaurants, Huckleberry. I've already tried to recreate some of their dishes on this blog before (like this and this), but I'm thrilled that I can recreate the real deal now. I already tried my hand on an amazing summer quiche and used leftover crust to make these parmesan black pepper crackers. They're buttery and a little crumbly, like a savory shortbread cookie. Because they already have so much rich cheesy flavor, I'd recommend serving them as-is, without any toppings or dips.

Note: Feel free to adjust this recipe to include different cheeses, herbs, chile flakes, etc. The logs of dough can be wrapped tightly in plastic wrap and frozen for up to a month, so you can slice and bake these crackers anytime you have guests stop by.


More Appetizer Recipes:
- Great Grandmother's Cheeseball
- Crab Dip
- Parmesan-Stuffed Bacon-Wrapped Dates


Parmesan Black Pepper Crackers

• In a food processor, combine 3/4 c. all-purpose flour, 2 tbsp. whole wheat flour, 2 1/2 tbsp. rye flour, 1 1/2 tbsp. sugar, 1 tbsp. grated parmesan cheese, 1 tbsp. grated gruyere cheese, 1/2 tsp. baking powder, 1 tsp. salt, and 1/4 tsp. ground black pepper.
• Pulse a couple times, then add in 4 oz. cubed, cold, unsalted European butter and pulse 3-5 times to break up the butter into large pea-sized pieces.
• Add in 2 tbsp. very cold water and pulse another 4-5 times.
• Dump the dough onto an unfloured surface and press together to form a ball.
• Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for at least an hour.
• Preheat the oven to 350F.
• Roll the dough into a 2" wide log and flatten on all four sides to form a squared-off log.
• Cut the log into 1/4" slices and arrange the crackers into a single layer on a lined baking sheet.
• In a small bowl, whisk together 1 egg with a splash of water.
• Lightly brush the egg wash onto the crackers, then immediately sprinkle them with flaked sea salt, ground black pepper, and finely grated parmesan cheese.
• Bake the crackers for 15-20 minutes, or until golden brown.
• Let cool, then transfer onto a plate and serve.

Serves ten-twelve