Parmesean Crackers
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
to top soup, and for an awesome hostess gift!
Course:
Appetizer, Snack
Keyword:
cheese
Ingredients
- 1/4 lb unsalted butter room temp
- 4 oz freshly grated parmesean cheese approx 1 cup
- 1 tsp dried thyme leaves
- 1/2 tsp salt kosher/sea salt work best
- 1/2 tsp freshly ground black pepper
- 1 1/4 cup all-purpose flour
- water as needed to pull dough together
Instructions
-
Set oven temp to 350 degrees.
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Line cookie sheet with parchment paper.
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Add all ingredients to bowl of stand mixer and blend together. Consistency should be pebbly, like coarse sand but may come together. If too dry, add 1 tsp. water at a time until dough forms a ball. Be careful to not add too much water making the dough too goopy. Do not overmix.
-
Form dough into a ball and divide into 2 equal pieces. Roll each ball into a log shape to desired disc size, approx 1-3/4″ to 2″ round. Larger circumference will work as well. Wrap in plastic wrap or parchment paper and refrigerate for at least 30 min. to firm up before slicing into 1/4″ pieces. Place on cookie sheet leaving about 1/2″ between slices.
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Bake for 15 min and then check for doneness. I usually also rotate the cookie sheet 1x while cooking for even browning. Bake until lightly brown all over and having a nicely toasted edge.
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Let cool for 5 min. and serve.
Recipe Notes
Uncooked dough logs can be frozen and then defrosted as needed. Make sure they are wrapped well with plastic wrap for freshness. Then when you have company over or just want something savory with your cocktail, you can take a log out of the freezer to have fresh, crispy treats at the ready in <20 min. I usually make a double batch of these because they do not last long.
