Savory Herb and Parmesan Shortbread Crackers

The cracker that needs no topping. These Savory Herb and Parmesan Shortbread Crackers are truly the best savory cracker you’ll ever bake. They are rich, melt-in-your-mouth buttery with a classic texture, and perfectly seasoned with an aromatic blend of fresh rosemary, sage, and thyme, and delicious, nutty Parmesan – so good, they stand completely on their own. Perfect for holiday entertaining!

Ingredients

• Flour
• Butter
• Parmesan cheese
• Rosemary
• Sage
• Thyme

We all know that shortbread is synonymous with the holiday season (hello Walkers Christmas collection) and a classic combination of fresh herbs makes these little nibbles oh so festive.

This shortbread recipe is made the same way as sweet shortbread cookies, with just the added Parmesan and herbs. Note: I skip the added salt entirely as the Parmesan is salty enough to perfectly balance the flavor profile.

There are 2 ways to make shape shortbread cookies. The first way is to make a log out of the dough, then cut into rounds. The second method, and my personal favorite, is to roll the dough out and use a fluted cookie cutter, which results in a perfectly round shape.

Shortbread history

It’s a very simple biscuit with only 2 ingredients that is traditionally Scottish (but very popular in England too) originating in the medieval times and Mary Queen of Scots. These little biscuits were traditionally reserved for special occasions like weddings and Christmas. While we don’t see them too often any longer at weddings, they definitely make a splash this time of year and are very popular for the Christmas holiday.

Savory shortbread serving idea

You would definitely want to serve this herb shortbread with charcuterie (meats, cheeses, etc.) Rosemary Sun-Dried Tomato Olives and maybe some English Pickled Onions and Mushroom Pâté.

Shortbread cracker dough

These are very delicate little fellas, so remember to handle with care! I prefer to make the dough by hand, but for speed and convenience, you can also use a food processor (just like I do with my pie pastry dough).

Made with only 6 ingredients, they start by rubbing the butter into the flour, then adding the herbs and Parmesan. It is best to refrigerate the dough when finished – this gives the butter time to firm up and prevents the crackers from spreading too much in the oven. For easy entertaining, you can also make the dough a day ahead and bake them the day you need them, or simply bake the crackers the day before. The choice is yours!

Using unsalted butter

When I make sweet shortbread, I prefer to use salted butter. However, since this savory recipe includes salty Parmesan cheese, I choose to use unsalted butter to better control the final flavor.

How to store savory crackers

They will keep for up to a week in a sealed container at room temperature, or refrigerated for 10 days.

If you’ve my Savory Herb and Parmesan Shortbread Crackers, please leave a rating in the recipe. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…