unsalted butter, 1 stick, at room temperature
Parmesan cheese, grated; about 1 cup
thyme leaves, minced
ground black pepper, fresh
1 1/4 cup
- 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.
- 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.
- 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.
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
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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