parmesan cream crackers
I spend an unhealthy amount of time trying to figure out what makes a cracker a cracker, and how to drum up whatever I have most recently concluded at home. Is it a with some seeds on top? An ? A rolled thin and flat? Need it be something sturdy and neutral enough that you can spread cheese or tapenade upon it? Is it acceptable if it is too tender, rich and loudly flavored to have anything piled on its belly?
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sesame | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour, more as needed
- 1/2 teaspoon salt
- 1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
- 4 tablespoons unsalted butter
- 1/4 cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).