1 Video | Photo: Parmesan and Thyme Crackers Recipe
Ingredients
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 ounces freshly grated Parmesan cheese (about 1 cup)
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 24 reviews
By jenniferc104_11...
Elgin,IL
on April 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I read all the ratings and comments and then made these with 1 extra Tbsp of butter ,about 1/2 tsp of extra thyme leaves, added the full 4 oz grated parmesan, 2 Tbsp cold water, 1 Tbsp. cold cream, some lemon zest and a squeeze of lemon jc.. I baked them for about 15 min., let them cool a short time and then put them in my toaster oven on the rack and let them further dry out at about 325 degrees for about 8 min. The results were golden in color and very crispy and flavorful. Got many requests for the recipe and "how did you do this?". I will certainly make them again for those good comments from people.
By RE Scruggs
Buffalo, NY
on February 22, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Hello again. I did bake off these crackers late last night, and they were actually very tasty. I did, however, cut them into 1/4 inch rounds rather than they 3/8 inch as directed. I found the thicker slice was too thick and I did not get a crispy cracker-which I like. The bake time was approximately 12 minutes. In order to get the crispy cracker, cooling them completely is a must. They went well with a glass of ginger beer. Nice recipe, Ina. RE Scruggs Buffalo, NY
By cupcake absolute
Near Yorktown,VA.
on January 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Once One Has This Lovely Recipe Can "Jump" To ANY Flavour. These Are Simple & Even The End Pieces We Bake. No Waste Here! Miss.Ina~Another Terrific Recipe To Gift Or For A Soiree`.
Read all 24 reviews