Parmesan and Thyme Crackers

From The Culinary Couple | Source Ina Garten

Makes 24 crackers.

Ingredients

  • ¼ pound (1 stick) unsalted butter, room temperature
  • 4 ounces freshly grated Parmesan cheese (about 1 cup)
  • 1 teaspoon minced fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1¼ cups all-purpose flour

Directions

  1. 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; 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.
  2. 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.
  3. Meanwhile, preheat the oven to 350 degrees. 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.

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