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Recipe courtesy of Ina Garten
Parmesan and Thyme Crackers
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 30 to 36 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 52
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 36 mg
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 25 min
- Yield: 30 to 36 crackers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 33 servings
- Calories
- 52
- Total Fat
- 4 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 9 mg
- Sodium
- 36 mg
Ingredients
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.
My Private Notes
Show:
Barefoot Contessa
Episode:
Bed and Breakfast
