❦ Flowers from my Meadow · The Meadow Kitchen · Savoury Garden Kitchen
Calendula, Parmesan & Herb Crackers
Golden, crisp little savoury crackers made with Parmesan, thyme and delicate dried Calendula Blossoms.
Meet the botanical
Calendula Blossoms
Calendula officinalis · Culinary-grade dried calendula petals
Our golden calendula brings a gentle floral character and beautiful colour to baking. The photograph shows our authentic Calendula Blossoms pouch, not the finished crackers.
Original archived ingredients
Ingredients
- 150 g plain flour
- 40 g finely grated Parmesan
- 1 tbsp dried culinary Calendula Blossoms (Calendula officinalis)
- ½ tsp dried thyme
- 50 g cold butter, cubed
- 3–4 tbsp cold water
- A pinch of black pepper
Source-faithful method
Method
- Preheat the oven to 180°C. Line a baking tray.
- Combine the flour, finely grated Parmesan, dried culinary Calendula Blossoms, thyme and black pepper in a bowl.
- Rub the cold cubed butter into the mixture. Gradually add 3–4 tbsp cold water until a firm dough forms.
- Roll the dough thinly and cut into crackers. Arrange on the lined tray.
- Bake for approximately 12–15 minutes, or until crisp and golden, watching closely as ovens vary.
- Allow to cool before serving.
Food safety & botanical notes
- Allergens: Contains wheat/gluten (plain flour) and milk/dairy (Parmesan and butter). Read ingredient labels and check cross-contact if cooking for someone with allergies.
- Botanical identification: Use only properly identified culinary-grade Calendula officinalis, never ornamental, florist, pesticide-treated flowers or other plants sold under the loose name “marigold”.
- Plant sensitivity: People with known sensitivity to calendula or other Asteraceae-family flowers should avoid the ingredient. For pregnancy, breastfeeding, relevant conditions or medicines, consult a qualified professional before regular use of botanical preparations.
- Baking: The archived recipe gives 180°C for approximately 12–15 minutes. Roll thinly and watch the crackers closely; exact baking results depend on thickness and oven.
- Storage and yield: The source archive does not specify a tested yield or validated shelf life. Store only once cooled and do not claim a verified keeping period.
- Editorial accuracy: This original archived recipe has not been represented as independently kitchen-tested. The photograph depicts our genuine calendula ingredient packaging rather than prepared crackers.