Parmesan and Thyme Crackers

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min

Yield:
30 to 36 crackers
Level:
Easy

Ingredients
  • 1/4 pound (1 stick) unsalted butter
  • 3 ounces grated Parmesan
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
Directions

Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.


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4.1 136
Love these crackers although they're like savory cookies but delicious! I have made them for Christmas presents, in a little tin and they ask for them year after year. I do make my own modification though - after a minute or two in the oven, I criss cross the fork on top (similar to peanut butter cookies) and add cayenne pepper. Gives them just a little kick and everyone loves them! item not reviewed by moderator and published
After forming the dough into a log, I sprinkled poppy and sesame seeds on my work surface then rolled the log in the seeds evenly coating it. I love the look and the extra crunch the seeds add! item not reviewed by moderator and published
Looks good item not reviewed by moderator and published
Made these yesterday. Nearly gone! item not reviewed by moderator and published
These crackers cannot be beat!!!! Just cannot get enough of them. I make them for every party, and still get calls asking if I am making them. I love them with appetizers but also really enjoy with any soup item not reviewed by moderator and published
A savory cracker--meant to be eaten without anything spread on it--is quite good with some modification. I've always depended on a Lee Bailey Cayenne Wafer recipe that uses a ratio of 1 c of flour to 1 c of cheese and found that reducing the flour made Ina's version less crumbly. As did another reviewer, I added a small amount of cream to help the dough hold together (though water would work too) and the results were good. The thyme is a subtle choice. One can also substitute other herbs, though I recommend cutting back rosemary to 3/4 t since it's strong. item not reviewed by moderator and published
I've made these several times out of the "barefoot contessa back to basics" cookbook. The recipe in the cookbook calls for 4 ounces of parmesan cheese, instead of just the 3 ounces listed for the recipe here on the food network site. The cookbook also suggests adding 1 tsp of water if the dough won't come together. I always end up adding 3 to 4 tsps of water. Try these modifications and you will LOVE these crackers. Especially with a cold Prosecco :-) Read more at: http://www.foodnetwork.com/recipes/ina-garten/parmesan-black-pepper-crackers-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
The flavor of my garden thyme and the pecorino I used were amazing. That's where the good part ends. These are not really a 'cracker' at all. There is something wrong in the ratio of butter to flour....not sure. I will be working on this to make it better. The butter ratio made these fall apart so that you could not spread even room-temp goat cheese on them. Flavor=5 stars, texture=1/2 star (not cracker texture, but more like a crumbly cookie). A cracker needs to bake up firm so that you can place spreads or condiments on them and eat with a cocktail in hand. item not reviewed by moderator and published
I just made these to take to a friends house later today. I used my food processer instead of a mixer (I make Claire Robinson's rosemary parmesan shortbread and she uses the food processor and they turn out great every time. Unfortunately I didn't read the reviews prior to following this recipe to the letter and placed it in the freezer. I only froze for about 20 minutes and let sit out so it wouldn't crumble so much when I sliced. The next time, I will follow Claires process and the reviews by adding a little water if it's too dry and refridgerate for an hour instead of freeze. Also, these were too salty. I used kosher salt so maybe that was my fault. Am pretty dissappointed. I really wanted to like them! Am off to the store for more thyme and will try another batch! <fingers crossed> item not reviewed by moderator and published
I live in the desert but I don't think that attributed to the mealy dry dough. I read the reviews and added 3T of water and they came out beautifully. I had fresh rosemary and I think the next time I will add some orange zest. Once I figured out the water issue I will make them again. Mighty tasty! Be unique...who else makes crackers? item not reviewed by moderator and published
For those who find the dough too dry and crumbly to form into a log, try waiting a few minutes before moving on to this step. Turn the mixer off and let the dough just sit in the mixer about 15 minutes. This gives the flour a little time to partially hydrate and makes it much more workable. It works for me without having to add additional liquid. After forming and wrapping, I let it hang out in the fridge several hours before slicing or freezing and my slices come out clean. item not reviewed by moderator and published
I've made these several times out of the "barefoot contessa back to basics" cookbook. The recipe in the cookbook calls for 4 ounces of parmesan cheese, instead of just the 3 ounces listed for the recipe here on the food network site. The cookbook also suggests adding 1 tsp of water if the dough won't come together. I always end up adding 3 to 4 tsps of water. Try these modifications and you will LOVE these crackers. Especially with a cold Prosecco :-) item not reviewed by moderator and published

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