A December Full of Recipes: Parmesan Lemon Pepper Crackers ~ Lisa Harris

parmesan lemon pepper crackers resized_lisaharris

Parmesan Lemon Pepper Crackers
Recipe, intro and photograph by Lisa Harris of Lisa Harris Pantry, creator of Morning Sunshine Breakfast Cookies

“Oh my. I can’t begin to tell you how incredible my house smells right now. It’s like cheese heaven in here. I made the dough for these crackers last night and quickly baked them up this morning. Unbelievably simple and delicious. These guys are like flaky little cheese bites that melt in your mouth. Wow! The best part about making these is the versatility. You can use any hard cheese you have in the fridge and pair with almost any spices or herbs you have leftover too. I decided to use a good lemon pepper paired with some dry thyme and Parmesan cheese but you could easily substitute,” says Harris of her recipe.

1 cup grated Parmesan cheese
1¼ cups white or wheat flour
½ teaspoon kosher salt or any coarse salt
1 teaspoon lemon pepper
1 tablespoon dried thyme
1 stick softened butter
1 tablespoon ground flax seed
1 teaspoon water

In a mixer fitted with a paddle attachment, cream the butter on low speed. Add the flax, spices and cheese. Mix to combine. Slowly add the flour and keep mixing on low speed until large crumbs form. If the dough seems too dry and crumbs don’t form, add the teaspoon of water.

Remove from the mixer and roll into a log on a floured surface. I wanted to make a square cracker so I just flattened each side of the log. Wrap in plastic wrap and refrigerate at least 1 hour before slicing and baking.

Slice into ⅜-inch pieces and bake on a parchment lined baking sheet at 350° for 22 minutes. Rotate the pan after 11 minutes. You are looking for a golden brown cracker. Lighter toward the center. Remove immediately from pan and cool on a cooling rack. These will store one week in an airtight container, but I doubt you will have the will power to resist eating them immediately.