Crackers about gluten free Parmesan crackers

Personally, this Cheergerm has always thought you must be crackers to make your own crackers. No, not really, it’s just that writing that sentence was too good an opportunity to pass up. Upon reading the savoury biscuit blog posts of far less lazy cooks than myself, my admiration and envy has only grown. Many is the time I have murmured in a soft and sibilant whisper, ‘one day I will get off my behind and attempt to scale the lofty heights of cracker cooking.’ (The family no longer looks askance at such utterings, they are used to it by now.)

Just because I enjoy a challenge, it had to be a crisp biscuit that provided a punch of flavour and was also free of gluten. These are made with almond meal so sorry to say, out of the question for those with nut allergies.

Fortuitously, in attempting to dip my toe into these treacherous waters, I perchanced upon an easy (highly important) recipe from the marvellous SBS food website. Get Ye Splendid Selves Over to Thee Magnificent SBS Foodie Website and Ye Shall Be Richly Rewarded. (But if you don’t mind, please finish reading this blog post first, thanks, thanks kindly.)

These lightly bronzed tidbits were sharply piquant, nutty and went wonderfully with a gin and tonic. A few days later, I reheated the remainder in a low oven and they crisped up beautifully. I may have come late to the foray of savoury bikky baking but I am here to stay.


200g (2 cups) almond meal
150g (1 1/4 cup) Parmesan cheese finely grated, do use the good stuff and you will be highly rewarded in the flavour stakes plus extra finely shredded to sprinkle
1/4 tsp cayenne pepper (I used 1/8 tsp of super hot chilli powder)
1 egg
2 tbsp olive oil and extra to brush on the biscuits

Preheat oven to 200C (180C fan forced) and line two trays with baking paper.
Combine the almond meal, Parmesan and cayenne pepper in a medium size bowl.
Whisk the egg and olive oil together then add to the almond meal mixture, use your hands to mix into a soft dough.
Divide the mixture in half, place one portion in between two sheets of non-stick baking paper and roll to a 5mm thickness. Use a sharp knife or pizza cutter (I used a pizza cutter) to cut into 5cm squares (mine were not exact) and place on the baking paper. I used a nonstick spatula to do this.
Repeat with the remaining portion of the dough and re-roll the cut offs. (If you so desire, I did and you get a lot more bikkies.)
Lightly brush the biscuits with a little extra olive oil and sprinkle with a little finely shredded Parmesan.
Bake for 10-15 minutes swapping the trays halfway through or until the biscuits are crisp and golden. Cool on the trays.
Store in an airtight container. I made about 40 crackers, by using all of the scraps.

Cooking Notes:
The crispier and golden they are, the better they are. After a few days, they do soften just a tad so I like to crisp them up in the oven for five minutes or so on 160C. Let them cool and they willmbe super nice and crunchy again.

Find the original recipe here:

20 thoughts on “Crackers about gluten free Parmesan crackers

  1. Very moreish! Like the idea of this savoury biscuit with G&T. Next try Sandra’s (Ladyredspecks) oat cakes – both the nutty and the plain versions. They are also very good and (most importantly) quite easy to do. Crackers for crackers – :-0

  2. These look divine. I can almost smell the parmesan! I have only made crackers once, and they didn’t get as crispy as I wanted. But yours did even at a thickness of 5 mm? Maybe it’s the almond meal!

    • They really are delish, I was worried and thought they wouldn’t hold together but maybe it was the oil from the nuts with the egg that did it! They are worth trying, yes indeedy LM. ๐Ÿ˜

  3. troppodon

    Hi forwarded the blog to Ian Glen at Stone Pineรขย€ยฆ

    Donald Alexander,PhD, LLB (Otago), MA -Communication-Organisational Communication (Charles Sturt), Senior Lecturer, Public Relations and Organisational Communication, Postgraduate Course Coordinator, School of Communication and Creative Industries, Charles Sturt University, Bathurst
    02 6338 4031 0405 125 378

    This email has been sent by Charles Sturt University (ABN 83 878 708 551). This email (and any attachment) is confidential and is intended for the use of the addressee(s) only. If you are not the intended recipient of this email you must not copy, distribute, take any action in reliance on it or disclose it to anyone. Any confidentiality is not waived or lost by reason of mistaken delivery to you. The views expressed in this email are not necessarily those of Charles Sturt University. It is very important that before opening any attachments to this email you check them for viruses and defects. CSU does not accept liability for any corruption or viruses or any consequence which arise as a result of this email transmission. Email communications with CSU may be subject to automated email filtering, which could result in the delay or deletion of a legitimate email before it is read by its intended recipient at CSU. Please tell us if you have concerns about this automatic filtering. The Commonwealth Register of Institutions and Courses for Overseas Students (CRICOS) Provider Number is 00005F (NSW), 025973E (QLD), and 01947G (VIC) for Charles Sturt University.

  4. OK first off – who the f**k is the commenter Troppodon and why is he leaving spamming messages?
    Like I know it’s not my business, not my blog, BUT…. the f**k???

    Secondly – I would never have paired this wit a G&T, but looking back at it…very nice madam, very nice indeed ๐Ÿ™‚

    • Dana, you crack me up. It’s actually my Dad and I don’t know why or how his whole email tag from work ends up in all of his comments on my blog. I am still laughing…very funny. Thanks though, this was actually an inspired pairing.(if I don’t say so myself…).the gin was a gift from Dad from a fabulous distillery near Bathurst where he lives. Your comment has made my day. ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚(Think I will go an eat some crackers to celebrate however, maybe not the G&T as it is a weekday. Although it is the kids school holidays, does that count as a weekend?) ๐Ÿ’œ

    • Oh yes Mr Food, they would go very well with those tasty edibles. Next you will be inspiring me make bloody fig paste as well!! Ah yes, Blogland…making us more hungry every day. Thanks for stopping by, I would love to see a blog post about your new place of business!! But does someone else have to write that for you??

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