Spicy Mini Cream Crackers

previous post: Hearth and soul Blog Hop 111 : 7/31/12 | next post: Favorite Recipes Event: Pasta or Noodle Dishes
I always thought that without taking a look at internet and my blog I can’t start the day.  But when you are sick and can’t lift your head it doesn’t matter, I learned that yesterday. My hubby always says that you need to be fit to do all the fun things.
In my house yesterday we all were sick. My princess got something from her mother’s day out center and she was coughing for a few days, and on top of it she started vomiting. And finally with a dose of antibiotic she is better. In the mean time both me and hubby got sick, I got my cough at highest degree, even started throwing up. Finally yesterday I went to see the doctor and got a lengthy prescription of medicines and with my first dose of antibiotic and steroid feeling better today.
Coming back to this recipe, I was eying this recipe of Parmesan cheese cream crackers from   Mark Bittman for a long time. When Deb of Smitten Kitchen made this cracker, I took both the recipes as the starting point to make my version.  I added some spices, without them I think I am leaving out something. So got in pantry added chili powder, gram masala, shallots and cumin seeds, of course there is Parmesan cheese and cream. I reduce the baking temperature to 375F from 400F. These are delicious crackers. I found out that cumin and Parmesan cheese can become friends.   You don’t know how much you are munching at a time.
Another good thing about these crackers is that it is easy to make using a food processor. If you don’t have a food processor you can do it by hand. I took out my food processor and made it using them. Put all the ingredients including flour,  butter, spices, shallots, cumin seeds and cheese mix everything  make a dough with cream. Don’t try kneading the dough once it comes together; chill the dough in the refrigerator 30 minutes.  After chilling spread the dough into ¼ inch sheet and cut out 1 1/2 inch thin rounds. Prick with fork  to prevent extra puffing while baking and bake at 375 F for about 15 minutes.
You can munch it as snack or it is a great appetizer for parties. You can use them as cocktail crackers.  Try some time.Make sure to serve warm.
First  gather your ingredients and a food processor.
 In the bowl of  food processor add flour, butter, cheese, green chili, shallots,  salt, chili powder and garam masala and pulse together, gradually add cream to make it a dough.
Chill the dough for about 15 minutes and then spread it into 1/4 inch thick  sheet and prick with fork and cut out  1 1/2 inch rounds. 
Bake them at 375 F  for about 15 minutes and let them cool in baking sheet for about 5 minutes. 
These at best when they are warm.
                                                          Print recipe

Spicy Mini Cream Crackers

by Swathi  @ Zesty South Indian Kitchen



  • 2 cup all-purpose flour, more as needed
  • 3/4 cup finely grated fresh Parmesan cheese
  • 3 tablespoons unsalted butter
  • 1/2 cup cream
  • 1 chopped shallots ( substitute with red onion)
  • 1 green chili
  • 2 teaspoon  sugar
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ tablespoon cumin seeds


  • Preheat oven to 375 F. Put flour,  butter, cheese, green chili, salt, shallots, red chili powder, garam masala and cumin seeds   in bowl of a food processor. Pulse until   you get bread crumbs like  also everything well  combined. Add about 1/4 cup cream let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky.

  • I chilled the dough for about 15 minutes,  you can skip this step but you need  little  flour while spreading the dough. I didn’t need much flour.

  • Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Prick the dough with a fork prevent less puffing while baking.   I cut them as 1 ½ inch rounds and bake them an inch apart on your baking sheet .

  • Bake until moderately browned, about 15 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.


  • You can use poppy seeds, sesame seeds instead of cumin seeds

I am linking this delicious crackers to Hearth and Soul blog hop 111 hosted here. 


Related Posts Plugin for WordPress, Blogger...

If you like this post,


  1. says

    Get well soon swathi , I adore any recipes that use less sugar or no sugar specially for baking. Will try this soon. Thanks for sharing

  2. says

    I’m sorry you are all sick Swathi! Wishing you speedy recovery! The crackers look so tasty! I wouldn’t be able to stop eating them.

  3. says

    How interesting Swathi , I am just uploading the photos and about to finish my post on crackers.
    Anyways, If I go on internet while being sick my husband will say that I am gone addicted to computer. love these cream crackers.

  4. says

    Hi Swathi. Lovely pics! :)

    Wanted to tell you I tried your butter croissant. Followed every step perfectly! and the result was delicious!!!! Thanks so much for sharing! I’m a big fan of your pics + recipes! 😀

    Bake Fest Event & Giveaway!

  5. says

    Hope you feel very better very soon my friend! Nibble away on these delicious crackers to feel well sooner 😀

    Choc Chip Uru

  6. says

    Swathi hope you get better soon!
    Thanks for sharing this recipe; goodness without the long hours of deep frying! :-)

  7. says

    Hope you are feeling a little bit better now. I hate being sick! Thankfully it doesn’t happen that often but still… Love the look of these mini crackers!

  8. says

    Swathi, so sorry that you are all sick in the family. We’ve been through that as well, but its no fun, especially in the summer time, going around sneezing, coughing, runny nose, etc.
    In the meantime, you made the cutest little mini cracker with the cream cheese, so addictive and yummy!
    Thanks for considering featuring my zucchini quiche for next week!