Adapted from Bake and Scratch

• 1 cup AP flour (3/4 cup or less is better)
• 1/2 cup rye flour
• 1-1/2 cups Parmesan cheese, finely grated (I used Parmigiano-Reggiano in the first batch and Kraft Parmesan Cheese (in a shaker can) in the second batch
• 1/2 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. fine sea salt
• 1/4 tsp. ground red pepper (I did not add in the second batch)
• 4 large eggs, lightly beaten
• 1/2 cup unsalted butter
• 1/2-1 tsp. dried thyme (I added)

Whisk together the two flours, cheese, sugar, baking powder, salt and red pepper (optional). Add the eggs and melted butter, whisking until combined. Sprinkle some dried thyme (or fresh if you have it) and stir well.

Preheat your pizzelle iron and lightly spray with cooking spray. Scoop 1 tsp. batter if you have 4 mini imprints and 1 tbsp. if you have 2 imprints. Close the iron and cook for about 1-2 minutes or until they turn golden brown.

I did cut the recipe in half which gave me 28 mini crackers.

Recipe by cookingwithauntjuju.com