Savory Crackers with Parmesan & Thyme

I like having some savory crackers in my pantry.  Somehow, a couple of these and a hot cup of tea at mid-afternoon and I am ready for anything.  I find I am satisfied with just a couple since the savory flavors linger in  my mouth.  The baking I do over the holidays sets me up for more savory and fewer sugary treats.

This recipe give me all I want and need:  great subtle flavors, the crispiness of crackers, and they go well with fruit or other cheeses.  But they are just dandy on their own.

If you feel that you had enough of the sugary treats over the holidays–give this recipe a try.  It only takes a few minutes to set up.  Once the dough is in the refrigerator, you can bake them in 30 minutes–or let them chill for a couple of days.  They will be ready to bake when you need them.  I hope you enjoy this recipe–it’s a treat!

Savory Crackers with Parmesan & Thyme
 
Author:
Ingredients
  • 1 stick butter (1/4 pound) unsalted butter, at room temperature
  • 4 ounces grated Parmesan cheese
  • 1 teaspoon minced fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper (don't skip this--it really adds to the flavors)
  • 1½ cups Baking Free™gluten-free All Purpose Flour (186 g)
Instructions
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 1 minute. With the mixer on low, add the Parmesan, thyme, salt, pepper and combine. Add the flour and combine until dough is in large crumbles, about 1 minute. If the dough is too dry, add 1 teaspoon water.
  2. Dump the dough onto a lightly floured piece of plastic wrap. Press dough into a log about 9 inches long on the wrap. Use the same wrap to cover log. Twist ends closed and refrigerate log for at least 30 minutes. Can refrigerate for several days, if desired.
  3. When you are ready to bake crackers, preheat oven to 350 degrees F. Cut the log into ⅜-inch round slices using a small, sharp knife. Place rounds on parchment lined baking sheet. Bake for 22 minutes, until very lightly browned. I rotated the pan once during baking. Cool and serve at room temperature. Makes 24-30 crackers.

 

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