Parmesan Thyme Crackers

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Parmesan Thyme Crackers


1 cup all-purpose flour

1/2 cup grated parmesan

4 tablespoons unsalted butter

1/2 teaspoon salt, plus extra for sprinkling

1-2 teaspoons dried thyme

1/4 cup cream


Preheat the oven to 400 degrees F. 

In a food processor, pulse together the flour, parmesan, butter, salt, and thyme. Continue pulsing until the butter has been broken down and the mixture resembles finely crushed breadcrumbs.

Cover your work area with a large sheet of parchment paper. Turn out the contents of the food processor and make a well in the center. Add the cream.

Knead gently to distribute the cream. There should be just enough moisture that it comes together like a dough. If it is still crumbly, add more cream or water, 1 tablespoon at a time.

Roll the dough into a thin sheet, no thicker than 1/4 inch. If the dough starts to stick to the rolling pin, lightly dust with flour.

Using a pizza cutter or pastry wheel, cut the rolled-out dough into square pieces, approximately 1 to 1.5-inches.

Arrange the crackers about an inch apart on a baking sheet lined with parchment paper. They will rise and puff up a bit while baking.

Using the tines of a fork, gently dock each cracker a few times to prevent them from puffing up into pillows.

Sprinkle with a bit of salt. Bake for about 12 minutes, rotating the pans halfway through.

Let the baked crackers cool on a wire rack. To store, wait until they are completely cooled and transfer them to an airtight container.

YIELDS: approximately 40 crackers