Lemon-Pepper Parmesan crackers

Light and peppery these crackers are great to munch on while sipping some white wine.


  1. 1 ½ cups grated Parmesan
  2. ¾ cups all-purpose flour
  3. 1 teaspoons freshly grated lemon zest
  4. 1 teaspoons freshly grated black pepper
  5. ½ stick cold unsalted butter, but into slices
  6. 2 tablespoons water
  7. 1 teaspoons fresh lemon juice

Pre-heat oven to 375 degrees

  1. Put the flour, the zest, the pepper, the grated Parmesan cheese in a food processor.
  2. Dot the flour mixture with the sliced butter. Process until it resembles corn meal.
  3. Add the water/lemon mixture and process until a ball forms.
  4. Roll out the dough on a well floured surface to 1/8” thickness and cut into rounds using a 1 ½” cookie cutter, or whatever size you want the crackers to be.
  5. Place on an un-greased cookie sheet.
  6. Prick with a fork all the way through 2 or 3 times or the crackers will puff. If you want the crackers to puff, don’t prink them.
  7. Bake for about 10 minutes, depending on the size of the cracker in the middle of the oven.
  8. Remove when they are golden and cool on a cooling rack. Store in an airtight container.


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