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Parmesan and Thyme Crackers

07-Jan-2010
 
 
 
 
 
I first made this recipe for one of my wine club gatherings.  These crispy, savory crackers are the perfect little bite with a glass of wine.  You could modify the herbs to change up the flavor profile.  They’d be excellent made with rosemary, oregano or sage instead of thyme.  You could try adding a little finely minced garlic or shallots. 
 
This was the first time I’d made them for my holiday party and I received several compliments about them.  The nice thing about making them for a party is that they can be made a few days in advance and then stored in an air-tight container until you are ready to use them.  They are a perfect little fill-in on the main table and can also be tucked in on the drinks table or around your seating area.  Versatility is good!
 
Parmesan and Thyme Crackers
 
¼ pound unsalted butter at room temperature
4 ounces grated Parmesan cheese
1 tsp chopped fresh thyme leaves
½ tsp ground black pepper
¼ tsp kosher salt
1¼ cups all-purpose flour
1 Tbsp water
 
Thoroughly cream the butter.  Add the Parmesan, salt, thyme and pepper and combine. Add the flour and mix until the dough forms large crumbles.  Add the 1 Tbsp of water 1 tsp at at time until dough starts pulling together. 
 
Dump the dough on a lightly floured board and shape into a 9" long log. To make the crackers round roll the log to remove any edges or form the log into more of an oblong to make square crackers. Wrap the log in plastic wrap and refrigerate for 2 – 3 hours or overnight. (Can be held in the refrigerator for 4 days.)
 
Preheat the oven to 350° F. Cut the log crosswise into ⅜" thick slices. Place the slices on a sheet pan and bake for 22 minutes until lightly browned.
 
Serve at room temperature.  Can be stored for several days. 
 
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