Food Recipes Herb and Cheese Crackers Savory and with a hint of rosemary and thyme, these cheesy homemade crackers are a welcome surprise amidst a sea of holiday cookies this time of year. By Lizzy Briskin Lizzy Briskin Website Lizzy is the food editor at Real Simple magazine. She received professional chef's training at Cambridge School of Culinary Arts in Cambridge Massachusetts and holds and BA in English from Amherst College. Previously, she worked as a freelance food writer, recipe developer, and food photographer for publications and food companies including Runner's World, Insider, and the Chicago Tribune. She also ran Earthen Food Co., a content production and personal chef business in Boston, Massachusetts. Real Simple's Editorial Guidelines Published on November 18, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 28 Yield: 28 Jump to Nutrition Facts For those that prefer a savory bite to a sweet treat, these cheesy and herby crackers make the perfect food gift for friends, family, or hosts. With the help of a food processor, the dough is remarkably easy and can be made up to 12 hours ahead. Flavored with Parmesan and Asiago cheese, as well as rosemary and thyme, these assertive crackers are dangerously snacky. Beyond making a great gift wrapped up in a kraft box or cellophane bag, these crackers also make a fabulous sidekick to charcuterie and sparkling wine. Ingredients 1 cup all-purpose flour 4 oz. shredded Parmesan cheese (about 1 cup) 2 oz. shredded Asiago cheese (about 1/2 cup) 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup (1 stick) unsalted butter, cubed, at room temperature Directions Place flour, Parmesan, Asiago, rosemary, thyme, salt, and pepper in a food processor; pulse until combined, about 3 pulses. Add butter and pulse until dough is crumbly, about 10 times. Add 1 tablespoon water and pulse, scraping down sides of bowl as needed, until dough holds together, about 5 pulses. Press dough into a log about 7 inches long. Wrap tightly with plastic wrap and roll into an even cylinder. Refrigerate until cold and firm, at least 1 hour and up to 1 day. Preheat oven to 350°F with racks in upper and lower thirds of oven. Slice dough into 1/4-inch-thick rounds. Arrange on 2 baking sheets lined with parchment paper. Bake, swapping baking sheets halfway through, until edges are golden brown, 10 to 15 minutes. Let cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely, about 20 minutes. Store in an airtight container for up to 5 days. Print Nutrition Facts (per serving) 45 Calories 2g Fat 4g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 28 Calories 45 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 6% Cholesterol 6mg 2% Sodium 124mg 5% Total Carbohydrate 4g 1% Dietary Fiber 0g 1% Total Sugars 0g Protein 2g Vitamin C 0mg 0% Calcium 60mg 5% Iron 0mg 1% Potassium 15mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.