I made these crackers as an appetizer for the Bachelor finale the other night, then forgot to serve them to the girls. They were sitting on the table, but I forgot to point them out and serve the cheese with them. So, here they are still left over in my kitchen. I had a couple of them during the week, so I could at least taste them and post them.
These crackers definitely have a buttery flavor and a shortbread texture. The thyme is also very prominent in the after-taste. I recommend these for small portions, since they are pretty rich. As Ina suggests in her recap, enjoy these with a glass of white wine.
Parmesan & Thyme Crackers
1/4 pound (1 stick) unsalted butter, at room temperature
4 ounces freshly grated Parmesan cheese (about 1 cup)
1 teaspoon minced fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups all-purpose flour
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thym, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8-inch-thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minute, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
Source: Barefoot Contessa Back to Basics
Penny says: If you do not eat all the crackers by the time they go stale, don’t throw them out! Instead, throw them in a food processor and use them for the cracker crumbs needed in Mama G’s Maryland Crabcakes!