Parmesan & Thyme Crackers

These parmesan and thyme crackers are buttery, cheesy, and ideal for a cocktail hour nibble. They pair so well with a glass of bubbly, dry white wine, or an apéritif. 

Are you planning a dinner party? These would be wonderful. Imagine a shortbread cookie... only it's not a cookie, it's a perfectly crumbly savory herb butter cracker. 

Or.... imagine yourself sitting at a bistro or brasserie in Paris or Provence with a few friends, a plate of these, and a bottle of champagne. 

Add these to your favorite charcuterie platter and you could snack your way through the dinner hour. 

I first made these crackers about twelve years ago and it was my first taste of a cheesy, savory, butter "cookie." Since then, because I loved them so much, I've tried several variations on the buttery theme, including toasted sesame seed crackers, cheddar cayenne crackers, jalapeño cheddar coins, and rosemary parmesan crackers. 

Every time I make any of these little nibbles, they are a huge hit and everyone requests the recipe. In fact, I usually print out a few copies of the recipe in advance! These crackers also make an excellent hostess gift.

Ingredients in These Crackers:

Parmesan Cheese: You will need four ounces (by weight) of freshly grated Parmesan cheese. I've made these crackers using various sizes of grater/zesters, including very fine and slightly coarse. I haven't noticed a difference in flavor or texture, only in the look of the crackers. 

It's a good idea to weigh the cheese rather than measure it by volume because it can vary so much. 

Pantry and Fridge Ingredients: Unsalted butter, all purpose flour, kosher salt, and freshly ground black pepper. 

Fresh Thyme: I was able to use home grown thyme, always a win!

You will also need a teaspoon to a tablespoon of water to bring the cracker dough together. 

To Make These Crackers:

First, cream the butter in a stand mixer or with a hand mixer. Next, beat in the parmesan, thyme, salt, and pepper. 

After that, beat in the flour until the mixture is crumbly, and then add just enough water (about one to three teaspoons) to begin to bring the dough together. Gather everything together on your work surface and form it into a ball with your hands. Shape it into a log, wrap it, and refrigerate it for at least an hour and up to four days. 

Finally, when you are ready to make the crackers, slice the dough, bake, and serve.  

Make ahead tip: You can freeze this dough for up to a month.

Tip for Shaping the Crackers:

Typically, when the dough log chills in the refrigerator, the side that sits on the shelf will flatten a bit (as you can probably see).  While it's not necessary, if you want perfectly round crackers, you can slice open the inner core to a paper towel roll and form it around the dough to keep its shape while refrigerating. 

Storage: 

Once baked, store the crackers at room temperature in an airtight container for up to four days. You can also freeze the crackers for up to 30 days. 

This week, the From Our Dinner Table group is sharing recipes for appetizers and tapas. 

Appetizer and Tapas Recipes

• Caramelized Onion Pizza from Art of Natural Living
• Crab Cake Bites from A Kitchen Hoor's Adventures
• Parmesan & Thyme Crackers from Karen's Kitchen Stories
• Savory Cherry Pecan Cream Cheese Spread from That Recipe
• Smoked Salmon Tortilla Bites from Creative Cynchronicity

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Parmesan & Thyme Crackers

Yield: 24 Crackers

Author: Karen Kerr

Prep time: 20 MinCook time: 22 MinInactive time: 1 HourTotal time: 1 H & 42 M

These parmesan and thyme crackers are buttery, cheesy, and ideal for a cocktail hour nibble. They pair so well with a glass of bubbly, dry white wine, or an apéritif. 

Ingredients

• 4 ounces (one stick) room temperature unsalted butter
• 113 grams (4 ounces by weight) freshly grated Parmesan cheese
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon Kosher salt
• 3/4 teaspoon freshly ground black pepper
• 177 grams (6 1/4 ounces / 1 1/4 C) unbleached all purpose flour
• 1 to 3 teaspoons of water

Instructions

1. In the bowl of a stand mixer with the paddle attachment, mix the butter for a minute.
2. Leaving the mixer on low speed, add the cheese, thyme, salt, and pepper.
3. Add the flour and mix for about a minute.
4. Add the teaspoon or two of water, mix for a couple of seconds, and turn off the mixer.
5. Turn the dough out onto the counter and push it together into a ball.
6. Roll the dough into a 9 inch log and wrap it with plastic wrap.
7. Refrigerate the dough for a minimum of one hour and up to 4 days.
8. Preheat the oven to 350 degrees F.
9. Slice the log into 24 slices and place them on a parchment lined sheet pan.
10. Bake for 22 minutes, rotating the pan halfway through.
11. Be careful not to over bake or they will taste bitter. they should be lightly browned.
12. Cool on a wire rack.

Nutrition Facts

Calories

81

Fat (grams)

5 g

Sat. Fat (grams)

3 g

Carbs (grams)

6 g

Fiber (grams)

0 g

Net carbs

6 g

Sugar (grams)

0 g

Protein (grams)

2 g

Cholesterol (grams)

14 mg

https://www.karenskitchenstories.com/2013/04/parmesan-thyme-crackers.html

Karen's Kitchen Stories

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Adapted from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients