Sometimes I think we take the carbs in our lives for granted. Breads, crackers, chips, ect. They are always there when we need them, they last for a considerable amount of time, come in a multitude of flavors and pair nicely with TONS of stuff.
So, this post goes out to the crackers of the world. I salute you and your ability to accompany cheese so delightfully.
But first, let me introduce you to someone special. Someone that I rarely get to spend time with due to distance and my busy schedule when I do come into town.
I’d like you all to meet my mother’s Kitchen Aid Mixer.
It’s big, blue, and beautiful and my mother has adorned it with a many fantastic attachments.
If anyone was to ever bestow upon me this fine piece of machinery, I very well might die of excitement. I just don’t know what color I would want yet…mint green, royal purple, copper? With over 20 different colors how is a girl ever supposed to choose!?
I would surely feel the need to buy every attachment as well; the pasta maker, the meat grinder, the ice cream bowl, the citrus juicer, the ravioli maker. Yea, Kitchen Aid would make a lot of money off of me.
Anyway, moving on.
Crackers. I don’t make a habit of keeping them in my house. But they are one of those things I have always wanted to make myself.
I thought to myself, if I’m gonna take the time to make crackers, they are gonna be fancier. Personally, I think that anything containing fresh herbs are automatically elegant. And, as you may know, I adore anything with cheese.
Parmesan Thyme Shortbread Crackers seem to fit the bill.
Adapted from: Ina Garten
Makes about 46 crackers
What you’ll need:
2 sticks Unsalted Butter, at room temp
6 ounces finely grated Parmesan Cheese
2 1/2 cups Flour
1/2 tsp. Salt
2 tsp. Fresh Thyme Leaves, chopped
1 tsp. Black Pepper
1 Tbs. water*
What to do with it:
Preheat oven to 350 degrees
1. Mix butter with an electric mixer or a hand mixer until creamy
2. Add in the Parmesan, then the Thyme, salt and pepper
3. Slowly add the flour 1/4 cups at a time
*if the dough seems a bit dry, add water
4. Flour a cutting board and when the dough has been well incorporated place it on the board and divide into 2 evenly sized mounds
5. Roll into 9 inch long logs (2 logs total)
6. Wrap each in plastic wrap and place in the freezer for 25-30 minutes to firm
7. Take out of the freezer, unwrap and cut the dough into 1/4-1/2 inch slices with a very sharp knife. I got about 23 crackers per log
8. Place on a baking sheet and put in the oven. For a moister, breadier cracker, bake for 24 minutes, for a drier, crisper cracker about 32 minutes. Check on them all the while, I wanted my crackers to develop some extra color, so I left them for the 32 minutes.
Put a little salami on top for a protein filled snack
Or because I know you all to be crafty little foodies, make both of them, turn ’em in on each other and have a mini meat and cheese sandwich.
These crackers are herbaceous and savory and wonderful and addicting and light (despite the butter) and unique and a crowd pleaser.
So make them. You won’t regret it.