Pecorino Cracker Crisps
Elevate your snacking game with these irresistible Pecorino Cracker Crisps – a perfect blend of artisan flavors and homemade simplicity. Made with rich, tangy Pecorino Romano cheese, buttery all-purpose flour, and a hint of freshly cracked black pepper, these crackers deliver a delightful crunch with every bite. The optional addition of finely chopped rosemary adds a fragrant, herbaceous twist, taking these crisps to gourmet levels. With just 20 minutes of prep time and a short bake, these cheesy crackers come together quickly and are ideal for pairing with dips, spreads, or charcuterie boards. Whether as a savory snack or an elegant appetizer, these homemade crackers are sure to impress at any gathering.
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Recipe Information
Ingredients
- 150 grams Pecorino Romano cheese
- 100 grams All-purpose flour
- 50 grams Unsalted butter (cold, cubed)
- 3 tablespoons Ice-cold water
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly cracked black pepper
- 1 teaspoon Fresh rosemary (finely chopped, optional)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Grate the Pecorino Romano cheese finely and set aside.
In a large mixing bowl, combine the all-purpose flour, salt, and black pepper. If using fresh rosemary, mix that in as well.
Add the cold cubed butter to the dry ingredients. Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the grated Pecorino Romano cheese until evenly distributed throughout the mixture.
Gradually add the ice-cold water, one tablespoon at a time, and mix the dough with a fork or your hands. Stop adding water once the dough holds together and is not sticky.
Lightly flour a clean surface and roll out the dough to a thickness of about 2–3mm (1/8 inch).
Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into your desired cracker shapes (squares, circles, or rectangles). Place the cut crackers onto the lined baking sheet, leaving a tiny bit of space between each one.
Prick each cracker with a fork a couple of times to prevent puffing during baking.
Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the crackers are crisp.
Remove from the oven and allow the crackers to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 5 days. Enjoy your Pecorino Cracker Crisps with dips, spreads, or on their own!
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 3599 mg | 156% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 0.3 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1635 mg | 126% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 126 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
