Parmesan Thyme Crackers

parmesan crackers - trust in kim

“Parmesan pieces of heaven” is what my friend Amanda called these savoury bites. They go great with a glass of red wine! Another recipe I have made that is similar to this calls them ‘savoury shortbread’ rather than ‘crackers.’ These have that same richness of shortbread. Yum!

The dough needs to chill for at least half an hour before baking, so keep that in mind when planning your baking. You could make the dough ahead of time and refrigerate overnight, or keep the log in the freezer until you need it.

I found the recipe blogged on Lottie & Doof, originally by Ina Garten.

What you need:

  • 1/2 cup unsalted butter, at room temperature
  • about 1 cup good quality freshly grated Parmesan cheese
  • 1 teaspoon minced fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 & 1/4 cups all-purpose flour

What you do:

  1. Cream the butter for 1 minute.
  2. Add the Parmesan, thyme, salt and freshly ground pepper and mix on low speed to combine.
  3. Add the flour and mix until it forms large crumbles, for about 1 minute. Add a teaspoon of water if the dough seems too dry.
  4. Turn the dough out onto a floured board or countertop, and press it into a ball. Roll into a log, about 20cm/9 inches long. Wrap in plastic wrap and refrigerate for a minimum of 30 minutes, or up to 4 days.
  5. Preheat the oven to 350F. Use a small sharp knife to cut the log into 1cm thick slices. Line a baking pan with parchment paper and place the dough circles on it. Bake for about 20-22 minutes, rotating the pan once half way through baking, until lightly browned. (Mine were done quite quickly, so watch out.)
  6. Move the baked crackers to a cooling rack and serve at room temperature. With a glass of red wine. And olive tapenade would be great too!

 

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