I actually made these years ago, but they didn’t turn out nice enough to blog so I left the sticky note on that page, knowing that one day I’d come back to the recipe and hopefully make ones that were pretty enough to share with you.
While still not perfectly round, I think I did okay. Thoughts?
- 1 stick unsalted butter, at room temperature
- 3 oz. fresh grated Parmesan cheese
- 1 ¼ cups all-purpose flour
- ¼ tsp. salt
- 1 tsp. fresh thyme, chopped
- ½ tsp. black pepper
1. Add butter to the bowl of your stand mixer and beat with the paddle attachment until light and creamy.
2. Add the remaining ingredients and beat to fully combine.
3. Scrape the mixture onto a lightly floured board and roll into a 13-inch log. Tightly wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
4. Preheat the oven to 350.
5. Slice into ½-inch rounds and place on a parchment-lined baking sheet. Bake for 11 minutes then flip the crackers over and bake for another 11 minutes, or until lightly golden on both sides.
I had these out with different types of cheese, veggies and grapes. They are a flaky crumbly cracker and not like what you’d get from a grocery store. The thyme flavor is mild, but comes through nicely.