Best Lemon Pepper Parmesan Crackers Recipes

LEMON-PEPPER PARMESAN CRACKERS

Steps:

• In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
• Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.

LEMON PEPPER PARMESAN CRACKERS

Steps:

• Combine flour, cheese, lemon peel, thyme, salt and pepper in a food processor. Pulse until combined. Add butter and pulse until mixture resembles cornmeal. Add sour cream and egg yolk. Pulse just until dough comes together.
• Transfer dough to lightly floured surface. Gather dough and form into a 12-inch-long log. Wrap with plastic wrap. Chill for at least 2 hours and up to two days. Can also be frozen.
• Preheat oven to 375°. Line 2 heavy, large baking sheets with parchment paper. Slice log into 1/4-inch-thick slices. Arrange slices onto baking sheets. Bake until the edges are golden brown, about 20 minutes. Transfer baked crackers onto a plate and serve.
• Yield: 40 crackers
• Prep time: 15 minutes
• Inactive prep time: 2 hours
• Cook time: 20 minutes