I haven’t had much of a sweet tooth lately and prefer savory cheesy snacks over cookies or chocolate. This afternoon, I was craving Ina Garten’s Parmesan & Thyme Crackers – a recipe I first tried six years ago and it’s been a keeper ever since.
The consistency of these crackers is more like that of shortbread cookies. They are crumbly, rich and buttery, but these are not sweet. Instead, they are salty and cheesy and the thyme transforms them from something boring (and perhaps bland) to a delicious gourmet snack. By the way, these crackers are perfect to enjoy with an apéritif. (I’ll take a Ketel One on the Rocks with a twist.)
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 1 cup Parmesan cheese freshly grated
- 1 teaspoon thyme fresh, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1 1/4 cups all-purpose flour
Servings: crackers
Instructions
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter for 2 minutes or until creamy. Turn the mixer on low and add the Parmesan, thyme, salt and pepper until combined.
- Add the flour and combine until the mixture forms large crumbs, about 2 minutes.
- Form the dough into a ball with your hands and place on a floured work surface. Continue to press dough firmly together while rolling out into a log, approximately 12 inches long.
- Wrap the log in plastic wrap and refrigerate for at least one hour (or for up to 4 days).
- Preheat the oven to 350 degrees.
- Cut the log into 1/4" thick slices, using a sharp knife and place on a baking sheet lined with parchment paper.
- Bake for 21-23 minutes or until lightly browned. Cool and serve at room temperature.
Recipe Notes
Adapted from Ina Garten's Parmesan & Thyme Crackers in Barefoot Contessa Back to Basics cookbook.
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