Homemade Parmesan Thyme Crackers

August 16, 2008

Sure, you can buy crackers, but what fun is there in that? You have to get in the car, waste expensive gas getting to the store, find parking, decide among the fifty million brands of mass-produced crackers, wait in line to buy them, then drive home. In all that time you could have easily whipped up a batch of these tasty English-style crackers.

I say English-style because they are nothing like what us Americans call a cracker. They aren't thin and crisp, in fact, there is nary a crack in these crackers. I would actually call these savory shortbread, but Ina Garten calls them crackers, and I got the recipe from her.

Made with fresh thyme, parmesan cheese, and cracked pepper these little crackers are sure to surprise and delight.

Parmesan Thyme Crackers
Recipe from the Barefoot Contessa

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

Using the paddle attachment in your food processor, mix the butter until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine.

Place the dough on a lightly floured surface and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 20-30 minutes to harden. Don't let it freeze solid or it will crumble as you try to cut.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake in 350 degree preheated oven for 22 minutes.

Comments

redmenace's picture

These look fantastic and yummy!

PaniniKathy's picture

Mmmmm...these look so savory and delicious! Ina never leads us astray :-)

Lore's picture

Nothing beats a good savoury cracker. Love the sound of these, yum :)

peter  c's picture

no nneed for salt with parmesanwhich is well salty

Maven's picture

These look so good! I'm thinking they would be amazing to accompany homemade tomato soup...

Deb's picture

These are delicious. I made them with 3/4 Red Leicester and 1/4 Parmesan. They melt in the mouth !

Cranberry Orange Shortbread | Foodista Blog's picture

[...] One of the things we baked up yesterday were these delicious shortbread cookies. We took a basic shortbread recipe and turned it “Fall” by adding orange zest and dried cranberries. The result were beautifully red and orange speckled buttery shortbread. You really could add any kind of dried fruit or nuts (or both!) to this recipe. Pecans would be wonderful as well. Or, try a savory version. [...]

 




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