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Parmesan and Thyme Crackers

Parmesan and Thyme Crackers

WebMD Recipe from

I love making crackers because they are somewhat unexpected. We here in the States are used to having almost an entire supermarket aisle of choices when it comes to crackers. Some of them are quite good but most are basically cardboard with salt. Even the good ones are really just a vehicle for cheese. But not these. These delicious and incredibly easy crackers are stars in their own right.

The beauty of this kind of cracker is that the dough can be made well in advance and either refrigerated (for up to 4 days!) or frozen for a month at least. As I was making these yesterday, I kicked myself for not doubling or even tripling the recipe so I could have crackers at my fingertips though out the year.

  • 1/4 pound
    unsalted butter, 1 stick, at room temperature
  • 4 ounce
    Parmesan cheese, grated; about 1 cup
  • 1 teaspoon
    thyme leaves, minced
  • 1/2 tseaspoon
    kosher salt
  • 1/2 teaspoon
    ground black pepper, fresh
  • 1 1/4 cup
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt, and pepper and combine. With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute. If the dough is too dry, add 1 tsp. water.
  2. Dump the dough onto a floured board, press it into a ball, and roll into a 9 inch log. Wrap in plastic and refrigerate for at least 30 minutes and up to 4 days.
  3. Meanwhile, preheat the oven to 350 degrees. Cut the log into 3/8 inch rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper. Bake for 22 minutes, until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
  4. Note: I made these crackers into squares instead of circles. Do yourself a favor and buy the pre-ground (not grated!) Parmesan cheese. 

Adapted from Barefoot Contessa Back to Basics


Nutritional Information

Makes: 12 servings
  • Calories156
  • Carbohydrates10.4g
    • Dietary fiber0mg
  • Cholesterol29mg
  • Fat10.5g
    • Saturated fat6.5g
  • Sodium267mg
  • Protein5.1g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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