Baked Parmesan and Sun-dried Tomato Crackers
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Baked Parmesan and Sundried Tomato Pesto Crackers

Baked Whole Wheat Crackers made with Sundried Tomatoes Pesto and Parmesan Cheese. 
Prep Time10 mins
Dough Refrigeration Time15 mins
Total Time20 mins
Course: Appetizer, snacks
Keyword: baking, baking without eggs, Eggless Crackers
Author: Swati

Ingredients

  • 1 Cup Whole Wheat Flour/All-Purpose Flour
  • 1 Tbsp Sun-dried Tomato Pesto
  • 1/4 Cup Butter
  • 1/4 Tsp Nigella Seeds/Kalonji Caraway, Poppy or Sesame Seeds can be used
  • 10-20 ml Water For kneading the dough
  • Fresh herbs like Rosemary, Thyme A sprig, for adding to the dough

Instructions

  • Pre-heat oven to 400 F or 200 C.
  • Combine all the ingredients together except water and mix.
  • Knead to a soft dough using water as required. Cover and keep it for few minutes.
  • Roll out the dough using a rolling pin, into the required thickness around 3mm or as per the thickness required.
  • Using a cookie cutter, cut out the portions of dough. I used a 7cm round cookie cutter and got around 18 pieces. Re-roll the dough if required.
  • Line the cutouts on a dusted baking tray and refrigerate for at least 15 minutes.
  • Bake in the preheated oven for 10-12 minutes.
  • Check for doneness after 10 minutes. Crackers will turn golden brown. Cool on the wire rack and store in an air-tight container. Stays good for 10-15 days.

Notes

  • Any hard cheese blend will also work fine in the crackers.
  • I used Nigella seeds, caraway(ajwain), poppy seeds(khus-khus), sesame seeds(til) any of these can be used in the recipe.
  • Brushing the crackers with milk wash will give a nice shine to the baked crackers. 
  • Thyme, Rosemary or oregano or dried herbs can be used in the recipe for added flavor.
  • Baking time will vary with the thickness and the size of the crackers. Check the oven after 10 mins.