Apr 25, 2013

Parmesan & Thyme Crackers

Parmesan & Thyme Crackers www.karenskitchenstories.com

Imagine a sable cookie...  only it's not a cookie, it's a savory herb butter cracker that is perfect with an aperitif or a glass of white wine before an elegant dinner.

Parmesan & Thyme Crackers www.karenskitchenstories.com

Are you planning a dinner party? These are perfect.

Or.... imagine yourself sitting at a bistro or brasserie in Paris or Aix en Provence with a few friends, a plate of these, and a bottle of champagne. (Be sure to invite me btw)

Parmesan & Thyme Crackers www.karenskitchenstories.com

These crackers would also make an excellent hostess gift. I was able to use some of my home grown thyme... always a win.

Parmesan & Thyme Crackers www.karenskitchenstories.com

Make ahead tip: You can freeze this dough for up to a month and slice and bake the wafers.

Parmesan & Thyme Crackers

Yield: About 36 crackers.


4 ounces (one stick) room temperature unsalted butter
4 ounces freshly grated Parmesan cheese
1 1/2 tsp. minced fresh thyme
1/2 tsp Kosher salt
3/4 tsp freshly ground black or mixed pepper (I use mixture of black, white, green, and red peppercorns)
6 1/4 ounces (1 1/4 C) unbleached all purpose flour
1 tsp water


  • In the bowl of a stand mixer with the paddle attachment, mix the butter for a minute.
  • Leaving the mixer on low speed, add the cheese, thyme, salt, and pepper. 
  • Add the flour and mix for about a minute. 
  • Add the tsp of water, mix for a couple of seconds, and turn off the mixer. 
  • Turn the dough out onto the counter and push it together into a ball. 
  • Roll the dough into a 9 inch log and wrap it with plastic wrap.
  • Refrigerate the dough for a minimum of 30 minutes and up to 4 days. 
  • Preheat the oven to 350 degrees F.
  • Slice the log into slightly less than 1/4 inch slices and place them on a parchment lined sheet pan. 
  • Bake for 22 minutes, rotating the pan halfway through. 
  • Be careful not to over bake or they will taste bitter. they should be lightly browned. 
  • Cool on a wire rack. 


  1. These sounds great! I've always wanted to make savory sablés! Thanks for sharing your recipe :)

    1. Definitely give these a try. They are so elegant.

  2. I love cheesy, savory crackers like this! Yum!

  3. These look like "Danger Will Robinson!" to me! Should I make these crackers I fear there wouldn't be any left within about 30 minutes of making them! I don't even think they would stretch to sharing them with anyone else! They even look crispy and inviting! "DANGER WILL ROBINSON!" ;)

  4. These are yummy! Got to taste at the Food Bloggers Los Angeles meeting and now I'm making them very soon! Thank you Karen.

    1. They are so deliciously savory aren't they? =)


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