Photo: Goat Cheese and Thyme Crackers Recipe
Ingredients
- 4 ounces goat cheese
- 2 tablespoons butter, at room temperature
- 4 sprigs thyme, leaves removed and lightly chopped
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 cup flour
Directions
In a stand mixer with the paddle attachment blend the goat cheese and butter until smooth. Add the thyme, zest, and 1/4 teaspoon salt. Taste a bit, and season with more salt, if needed and add a few grinds of pepper. Add the flour and blend until smooth. Remove the dough and using a piece of plastic wrap to guide and mold, roll the dough into an 8-inch long log. Refrigerate for 2 hours.
Heat the oven to 325 degrees F.
Remove the dough log from the refrigerator and cut into 1/3-inch discs. Place on an ungreased parchment paper-lined baking sheet, about an inch apart. Bake until golden on top and set, 30 to 35 minutes. Remove from the oven and slide the parchment off of the baking sheet and onto a cooling rack with the crackers still attached. Cool completely before eating.
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By Dommo
Valley Village, CA
on January 29, 2012
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Delightful and clever. I wasn't sure about this dish when I saw Sunny make it on tv but I was intrigued with how easy the recipe is to make and with the few ingredients. My crackers turned out absolutely delicious. And addictive! Instead of using plain goat cheese, I bought the herb goat cheese. The combo of the cheese, fresh thyme and lemon zest goes extremely well together. My husband and I gobbled the whole batch up! Can't wait to make it again for friends.
By kellerdd2000_12...
O'Fallon, 52
on October 12, 2011
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These crackers were not too crackery, but I liked the texture. I should have doubled the recipe. We ate them all with the Fish & Fennel Stew. Easy to make (I didn't even use a mixer, just mixed by hand. and they baked up well. Got to use my own thyme.
By bmcgahey
on August 05, 2011
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I noticed they looked a little dry when Sunny was making them on TV so, I doubled the butter and cut back the flour and they turned out pretty good.
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