When looking for a Parmesan cheese to use, only consider the fresh kind that you grate by hand. Pre-grated cheese has anti-caking ingredients which inhibit the ability to melt well. I happened to use Bel Gioioso with great success, but taste the cheese first - it should not be too overly salty or the crackers will not taste good. Makes approximately 4 dozen 2-in crackers.
  • 8oz wedge fresh Parmesan cheese
  • 2 1/2 Tbl Better Batter Gluten Free Flour
  • 1/2 tsp freshly ground pepper
  • 3/4 tsp Herbs de Provence - or dried Italian seasoning
  • parchment paper
  • biscuit cutter or round ring mold - the one I used was just over 2 inches in diameter


Preheat, grate and mix. Preheat the oven to 375 degrees. Grate the Parmesan on the small holes of a box grater. In a medium bowl, combine the Parmesan, flour, dried herbs, and pepper. Use your fingers to mix well, fluffing and distributing the flour all over the cheese. Shape the cheese mixture. Cut a piece of parchment paper to fit your cookie sheet. Using the biscuit cutter as a size and shape guide, place a scant tablespoon of the cheese mixture into circle of the cutter and carefully spread with your fingers. Lift the cutter off the shaped cheese mixture and repeat, leaving about 2 inches between each pile of cheese. I was able to get a dozen cheese mixture piles spread on one cheese sheet. Bake and cool. Bake the cheese piles for approximately 6 minutes. Edges will be very lightly brown. Let cool for 4 minutes on the cookie sheet and then transfer to a wire rack to cool completely. Use a spatula as these cookies can be delicate. Store in an airtight container.