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

Smear a little cream cheese over it and top with a baby sprig of thyme for a creamy and cooling afternoon treat.

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.