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Honey-Kissed Savory Shortbread Crackers

It may seem like a lot of work to make homemade crackers. However, after you’ve tasted these sweet and savory crackers, I think you’ll admit that it’s worth every minute. They’re crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 45 min. Bake: 15 min./batch + cooling
  • Makes
    7 dozen

Ingredients

  • 1 cup unsalted butter, softened
  • 1/3 cup minced fresh parsley
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup grated shredded cheddar cheese
  • 1/4 cup heavy whipping cream
  • 1 tablespoon unsalted butter
  • 1 tablespoon honey
  • 2/3 cup confectioners' sugar
  • 1/3 cup minced fresh parsley
  • Flaky sea salt, such as Maldon, optional

Directions

  • Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions.
  • On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks.
  • In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts
1 serving: 45 calories, 3g fat (2g saturated fat), 8mg cholesterol, 21mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 1g protein.
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