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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.

Ingredients

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

Instructions

  • 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. 

Would you like to comment?

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

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

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

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  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!" ;)

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  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.

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

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