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Savory Parmesan and Thyme Crackers

These delicious savory crackers combine rich Parmesan cheese and fresh thyme for a crunchy snack perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 20 crackers
Course: Appetizer, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Crackers
  • 1/4 pound Unsalted butter (at room temperature) Ensure the butter is at room temperature for easy creaming.
  • 4 ounces Freshly grated Parmesan cheese (about 1 cup) Use a good quality Parmesan for best flavor.
  • 1 teaspoon Fresh thyme leaves (minced) Fresh thyme enhances the flavor significantly.
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 1/4 cups All-purpose flour Can substitute with gluten-free flour if necessary.
Serving Suggestions
  • Dips or spreads (for an elevated snacking experience) Consider olive tapenade or spicy hummus.
  • Cheese platter (to create a gourmet cheese board) Pair with soft cheeses like Brie or goat cheese.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the unsalted butter and freshly grated Parmesan cheese until smooth.
  3. Add in the minced thyme, Kosher salt, black pepper, and mix thoroughly.
  4. Gradually add the all-purpose flour to the mixture, stirring until a dough forms.
  5. Turn the dough out onto a lightly floured surface and roll it out to about 1/8 inch thick.
  6. Use a sharp knife or cookie cutter to cut the dough into your desired cracker shapes.
Baking
  1. Place the crackers on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and crisp.
Cooling and Serving
  1. Let the crackers cool on a wire rack before serving.
  2. Enjoy them plain, with dips, or alongside a beautiful cheese platter!

Notes

Store leftover crackers in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months.