I originally made Parmesan Thyme Crackers to go with the tapenade I made a couple of weeks ago. But, once I tasted the crackers, I realized the flavors of the two would not pair well. The sour salty combination of the tapenade needed a neutral base for its flavors to shine.
Parmesan Thyme Crackers don’t need a tapenade, cheese, or any other spread to complete them. No, they are delicious on their own. You only need to serve a glass of wine or champagne with these crackers to set off their rich buttery flavor and delicate texture, making them a perfect before dinner nibble to whet your guest’s appetites without filling them up.
Parmesan Thyme Crackers
Adapted from Barefoot Contessa Back to Basics
½ pound (1 stick) of butter
4 oz freshly grated parmesan cheese, about 1 cup
1 teaspoon minced fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¼ cup all-purpose flour
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute. Turn the mixter to low, and add the Parmesan, thyme, salt and pepper. Mix until combined. Add the flour and mix until the mixture combines in large crumbles, about 1 minute. If the dough is dry add water 1 teaspoon at a time until the dough comes together. (I had to use about 5 teaspoons)
Place the dough on a lightly floured surface and press it into a ball, and then roll into a 9-inch log. Wrap the log in plastic wrap and chill for at least 30 minutes or up to 4-days.
While the dough is chilling, preheat the oven to 350°F.
Line a sheet pan with parchment paper. Cut the dough into 3/8-inch-thick rounds, and place them on the prepared sheet pan. Bake for 22 minutes, or until very light browned. Rotate the pan once during baking. Cool and serve at room temperature.
