White Pepper Parmesan Coins

These are by far the better tasting cracker of the two, and only slightly more work. You could make them all cheddar or all Parmesan, but I like the combination of both. Adapted from Irish Pantry by Noel McMeel.
Course Snacks
Prep Time 45 minutes
Cook Time 13 minutes
Total Time 58 minutes
Servings 6 dozen
Calories 385kcal
Author Aimee


  • 1 cup organic whole wheat flour
  • 1 cup organic all-purpose flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground white pepper
  • 1/4 teaspoon dry mustard powder
  • 3/4 cup unsalted butter cold and cubed (1 1/2 sticks)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup grated sharp cheddar cheese
  • 6-8 Tablespoons ice cold water


  • In the bowl of a food processor fitted with the blade, measure in the flours, salt, pepper, and mustard powder. Pulse a couple of times to combine.
  • Add the cold butter cubes and process for about 10 seconds or until the mixture resembles coarse crumbs.
  • Toss in both cheeses and blitz the processor once or twice to combine. Pour in the water, a few tablespoons at a time and pulse the processor to form a dough. You may not need all the water.
  • Turn the dough onto a clean counter and press into a flattened ball. Wrap well with plastic and refrigerate for 30 minutes.
  • Preheat the oven to 375F. On a lightly floured surface, roll the dough into a large circle, abut 1/8th inch thick. Cut out small circles with a cookie cutter or a shot glass and place on a rimmed baking sheet about 1 inch apart. Stab each cracker twice with a fork.
  • Bake for 11-13 minutes (ovens will vary) or until they start to brown ever so slightly around the edges. Remove from oven and cool completely on a wire rack.
  • Store in an airtight container in a cool place for up to 2 weeks.


Calories: 385kcal | Carbohydrates: 30g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 485mg | Potassium: 101mg | Fiber: 2g | Vitamin A: 790IU | Calcium: 97mg | Iron: 1.8mg