Cacio e Pepe Crackers Recipe ~ Dedicated to All the Fathers

Cacio e Pepe Crackers Recipe ~ Dedicated to All the Fathers

I have always really enjoyed Father's Day. My dad wasn't one for ever really wanting anything, and the challenge of finding something my brother and I thought he'd like was a task I would throw myself into. My favourite failure was a cringe worthy staged portrait in the early nineties. I thought it was a lovely gift at the time; and the huge framed photo (which was part of the midday TV package) is still brought out for a laugh every few years. 


Father's Days are different for me now that my family has grown. Embarrassingly, my husband actually asked for socks this year (the newest indication he and I are growing old together). But I will of course want to give him something a little more personal: something my son and I have made. 


Sundays in our home often revolve around our son, work, and rugby league.
This Sunday will be similar but with a great afternoon snack for him him to enjoy with a drink and the game. My 'Cacio e Pepe' Crackers are, according to him, "the greatest thing to accompany a drink since ice."


For those of you who also want to serve up a little something on Sunday for Aperitivo hour, here is the recipe. 


Cacio e Pepe Crackers


90g Parmesan cheese, cut into

145 g plain flour 

1/2 teaspoon salt 

125grams butter, cold

1 tablespoon black peppercorns, roughly crushed

1/4 cup cold water or as required 

1 egg, beaten for egg wash

Flaky salt to sprinkle


  1. Add the Parmesan cheese to a food processor. Blitz until coarsely

  2. Add the flour, salt, and pulse for 30-40 seconds until

  3. Add the butter and pepper and pulse until incorporated.  
  4. Gradually add the butter while pulsing. The dough will start to
    clump up around the blade.  
  5. If the dough is looking a little dry and hasn’t come to together add a tablespoon of the cold water at a time until the dough comes together.
  6. Wrap the dough and chill for an at least an hour.  
  7. Preheat oven to 160°C.
  8. Roll the dough on a lightly floured surface or between 2 sheets of
    baking paper to 0.5 cm thick. 
  9. Cut it into circles with a cookie cutter or rectangles with a knife to make the crackers.
  10. Place the crackers on a tray lined with baking paper and brush it with egg wash. Sprinkle a small pinch of salt flakes on top. 
  11. Bake for 12-20 minutes or until a deep golden brown on top. NOTE: Cooking time will vary depending on your oven and the size of your crackers. I used a 2.5cm cutter scallop edge circle cutter.
  12. Allow to cool before serving and serve with your favourite Aperitivo beverage.



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